Deconstructed Wonton Noodle Soup

Cook Time 1 hour

Servings 4

Ingredients

1 tsp peanut oil 

2 tbsp red curry paste 

270ml coconut milk

500ml chicken stock 

1 tbsp fish sauce

1 lime, juiced

1 tsp sugar

3-4 stems of Chinese broccoli, roughly chopped

10 square egg wonton wrappers, cut into triangles

2 spring onions, julienned to garnish

Meatballs

250g chicken mince

1 clove garlic, finely grated

1 tsp fresh ginger, grated

1 egg

⅓ cup panko breadcrumbs 

1 tbsp light soy sauce

1 tsp sesame oil

Pinch of white pepper

Method

Heat the peanut oil in a pot over medium heat, then add the curry paste. Cook for 1 minute, then add the coconut milk and stock and cook on a gentle boil for 10-12 minutes. 

For the meatballs, combine all the ingredients until a sticky mixture forms. Using 2 teaspoons, drop teaspoon-sized balls of the filling into the simmering broth. Poach for 8-10 minutes.

Once the meatballs are cooked, drop the wonton wrappers into the soup one at a time, while stirring to prevent them from sticking. Add the broccoli and simmer for 3-4 minutes more.

Season the soup with fish sauce, lime juice and sugar.

Ladle soup into a bowl and garnish with spring onions.