You must be thinking I have gone crazy to enjoy soup at this time of the year and I don’t blame you for that. Seriously, who enjoys soup in summer!! Summer calls for smoothies, spritzers, sorbets and something else that doesn’t start with ‘S’ but everybody’s favorite – ice creams.
Somehow summer and soup doesn’t fall in one sentence and yet, here I was enjoying my wonton soup in summer.
It was not planned.. seriously!
There was some left over minced chicken which I had to use. So, I started to chop some vegetables and the plan was to surprise Arvind for dinner by making one of his favorite dish – Steamed Momo. Then, my eyes fell on some lemon grass stalks.
You see, I have this ‘special love’ towards anything related to lemon; zest.. juice.. leaf.. stalk. The smell of lemon is so refreshing that it always cheer me up. It’s one of those things which I never forget to buy.
Once I sniffed those stalks, I started craving for a spicy Thai soup. And that’s how my dish started in one direction and then, landed in a warm bowl with some stock!
I know lemon grass in wonton soup is not normal but you should try it.. and trust me it tastes good.. so good!
I am not much of a soup person but give me a bowl of tangy spicy Tom Yum Soup or a warm Wonton Soup at any time of the year and you will see me gulping it down like a happy bunny 🙂
This wonton soup was like a combination of both the soups. It had the soft dumping, clear soup which was tangy and spicy. It was one amazing dinner on a sunny summer evening !
For the wontons
- 1 packet thin wonton wrappers
- 2 cups minced chicken
- 1 cup finely chopped green onion
- 3 cloves garlic, grated
- 2 tsp finely grated ginger
- 2 tbs oil
- 1 tbs chilly powder
- 1 egg
- pinch of salt
- pinch of pepper
- 1 tbs soya sauce
For the soup
- 1 medium onion, finely chopped
- 3 carrots, thinly sliced
- 2 bunch baby bok choy
- 2 stalk lemon grass
- 6 cups chicken broth
- 1 tbs chilly sauce
- Lets start by making the wontons. In a bowl, add all the ingredients for the wonton(except the wrappeand mix them properly.
- Take the wonton sheets and pour little quantity of the mixture in the center. Then, close the wrapper in any shape that you prefer.
- The key point is to make sure that there is no air inside the wrapper.
- You can make these wrappers in advance and refrigerate them for later use.
- For the soup, heat 2 tbs oil in a deep pan.
- Add the onions and season with salt, pepper. Saute till the onions are translucent.
- Put sliced carrots and chilly sauce in the pan. Next, add the broth and simmer the heat.
- Pound the lemon grass which will allow it to release the aroma.
- Then, cut it in half and drop the lemon grass in the broth and let it cook for 15 minutes.
- Finally, add the bok choy and the wontons and cook for about 5 minutes.
- Discard the lemon grass and serve the soup warm.