Coconut Curry Wonton Soup

By Hester

Ingredients

• Wontons
• 1/4 lb. ground pork
• 2 Tlbs. minced carrot
• 2 green onions, finely slices
• 2 Tlbs. minced onion
• 1 large garlic clove, minced
• 2 tsp. soy sauce
• 1/2 tsp. sesame oil
• 20 wonton wrappers
• Broth
• 1 Tlbs. coconut oil
• 1/2 cup finely chopped onion
• 2 large garlic cloves, minced
• 4 1/2 Tlbs. red curry paste
• 4 cups chicken stock
• 1 (14.5 oz.) can coconut milk (do not use light)
• 2 1/2 Tbsp. packed brown sugar
• 2 1/2 Tbsp. creamy peanut butter
• 1/2 tsp. ground ginger
• 1 1/2 tsp. salt

Details

Servings 4
Adapted from cookingforkeeps.com

Preparation

Step 1

1.In a small bowl, mix together pork, carrot, green onion, minced onion, garlic, soy sauce, and sesame oil.
2.Fill a small bowl with water. Place one (slightly over) teaspoon of filling in the middle of each wonton. Using your finger, wet the edges of the wonton. Fold the top half over the bottom half, to make a rectangle, seal edges and be sure to get all air bubbles out. Wet the bottom two corner edges. Fold the sides in and bring the bottom two edges together, seal. See this photo tutorial for a visual. You could also just fold each on in to a triangle, seal and then bring the bottom two edges in and seal again. Make sure to cover finished wontons with a towel.

For the broth.
1.Heat a dutch oven to a medium heat. Add coconut oil. Once hot, add onion and garlic. Cook for 1 minute until fragrant and slightly translucent. Season with salt. Add curry paste, cook 1 minute. Whisk in chicken stock, coconut milk, brown sugar, peanut butter, ginger and salt. Bring a boil and reduce to a simmer for 10 minutes.
2.After 10 minutes, add wontons, simmer until pork is cooked through and wonton wrapper are soft, about 5-6 minutes.
3.Spoon 3-5 wontons in the bottom of bowls and ladle broth on top. Garnish with green onion.