Chicken Wontons With Spicy Asian Broth

• Soup:
• 750ml (3 cups) Water
• 1 vegetable stock cube
• 1 tsp fish sauce
• 1/2 lemon-grass stem, pale section only, finely chopped
• 2 fresh kaffir lime leaves, torn
• 2cm-piece fresh ginger thinly sliced
• 1/2 Birdseye chillies, sliced
• 1 garlic cloves, sliced
• Stalks and roots from 2 coriander sprigs
• Wontons:
• 250g chicken mince
• 1 garlic clove, crushed
• 1 green shallot sliced thinly
• finely grated lemon rind from 1/2 lemon
• 18 wonton wrappers
• To finish:
• 4 asparagus spears, woody ends trimmed, diagonally cut
• 2 green shallots, ends trimmed, thinly sliced diagonally

1. Method:
2. 1.tombine the water stock cube, water, fish sauce, lemon grass, lime leaves, ginger, chilli, coriander roots and garlic in a large saucepan. Bring to the boil over medium-high heat.
3. 2.tently simmer, covered, for 5 -10 minutes or until fragrant and reduced slightly.
4. 3.temove from heat. Strain through a fine sieve into a clean large saucepan. Discard solids.
5. 4.teanwhile, combine the chicken, garlic, sliced green shallots and lemon rind in a bowl. Place wonton wrappers on a clean work surface. Place 1 heaped teaspoonful of chicken mixture in the centre of each wrapper. Wrap up each wonton - following the directions the page.
6. 5.tring soup back to a simmer over medium heat. Add wontons and asparagus and simmer, covered, stirring occasionally, for 4 minutes or until wontons are cooked
7. 6.temove from heat. Stir in coriander and green shallot.
8. 7.tivide wontons and soup among serving bowls. Serve immediately.

vegetable stock cube, fish sauce, lemongrass stem, fresh kaffir lime, fresh ginger, birdseye chillies, garlic, stalks and roots, wontons, chicken mince, garlic, green shallot, lemon rind, wonton wrappers, green shallots

Taken from www.epicurious.com/recipes/member/views/chicken-wontons-with-spicy-asian-broth-50043875 (may not work)