In my previous post, I promised you that I will share another variation using wonton. This is it. Wonton soup is the best when the weather is cold, windy and dark. And I guess its ok to eat a lot of this soup too, since it doesn’t contain very much carb 😉
There are two versions here, one with boiled wonton and the other one using fried wonton. It’s all up to you which one you like better.
You can add (almost) any vegetables in the soup. Broccoli, cauliflower, courgette, asparagus, green bean, etc.
- 15 to 20 chicken wontons
- 150g sweet corn
- 2 medium size carrots
- 2 stalks spring onion, thinly sliced
- 2 garlic cloves
- 1 small size onion
- 1cm fresh ginger / 1 tsp ground ginger
- 1 litre vegetable stock / water
- 2 tbsp oil
- salt & pepper
- Place garlic, onion and ginger in a food processor and blitz until nice and smooth.
- In a large pot, put the oil in and saute the garlic paste until fragrance. Add sliced spring onion, cook for 1 to 2 minutes.
- Add vegetable stock / water. Bring it to the boil with high heat.
- Reduce the heat to medium, add carrots and corn. Cook until the carrots tender enough for you.
- Put in the wonton and cook for at least 3 minutes.
- Add salt & pepper to taste. Serve warm.
So which one for you? Boiled or fried? ♥