This is a Thai-ish soup recipe, that can be fairly quick to make or take all afternoon.
The easiest and least interesting thing to do is to buy frozen wontons, but what is the point of that?
The next easiest is to buy precut wonton wrappers, which is what this recipe does.
I will post a recipe to make wonton wrappers from scratch when I feel like it. Here is a video on how to wrap wontons.
Thai Wonton Soup3 tbsp sesame or peanut oil
3 tbsp chopped garlic
- In a small pan, over medium heat, lightly brown the garlic.
- Set aside
2 tsp chopped garlic
1/2 tsp ground white pepper
2 tsp Maggi Seasoning
2 tbsp fish sauce
12 ounce package of wonton wrappers
- In a skillet, mix the pork, garlic and pepper
- Cook until the pork is done
- Make sure the pork is in as small pieces as possible, if needed grind in a food processor
- Mix in the Maggi seasoning and fish sauce
- Spread water on the edges of the wonton wrapper
- Place a heaping teaspoon of the mixture in the center of the wrapper
- Fold in half diagonally or form into a pouch
2 lb pork bones
4 tbsp fish sauce
2 tsp salt
12 ounce chopped bok choy
- This step needs two large pots
- Boil the water and place the pork bones into the pot
- Reduce heat and simmer for 10 minutes
- Remove the bones and set the pot aside
- In another pot, fill it with water and bring to a boil
- Add wontons to the water, try not to overfill it
- Cook them for 30 seconds
- Remove them with a strainer and place them in the other pot with the stock
- Add the fish sauce, salt, and bok choy to the stock
- Bring the mixture back to a boil and remove from the heat
3 scallions(green onions), cut into about 1 inch lengths
1/2 cup chopped coriander(cilantro) leaves
- In a large soup bowl, place a bed of bean sprouts on the bottom
- Ladle the soup in the bowl
- Garnish with the onion, and cilantro and sprinked some of the browned garlic on top.
I couldn’t find enough bones, so I used some and also added pork hocks and cut off the meat on it and added that to the soup. Ragnar had bones for days and was very happy.
If you use sesame oil for the garlic, be cautious as it has a lower smoke point than peanut oil.
Thinking about it, shallots might be better than scallions, but I don’t like strong onions. Maybe spring onions.
Cilantro comes from the same plant as coriander, so they are the same. What it is called, depends on what type of store you buy it from.
If you like a stronger fish taste, increasing it by half or double would be okay.
A lot of other recipes use raw pork and still only boil the wontons for 30 seconds. That makes me nervous and means that there is more fat in the wontons than I like.