Make time to prepare a few stocks in advance and freeze them. Once you have the stock, this hot and sour chicken and prawn wonton soup recipe will take less than 30 minutes to prepare.
How to make chicken stock:
Put 1kg of chicken bones in a large pot. Chop 1 small carrot, 1 leek, 1 onion and 1 celery stick together with a few peppercorns and one bay leaf, and add to the pot. Add about 3 litres of cold water and bring to a boil. Make sure you skim off and discard any scum from the surface. Reduce the heat and simmer for about 2 hours. Strain and refrigerate overnight. Remove the layer of fat from the surface and freeze until needed. Makes 1,5L of stock.
Recipe by Anna Montali
Hot and sour chicken and prawn wonton soup
- 1 red chilli, seeded and diagonally sliced
- 1,5L chicken stock, hot
- juice of 2 limes + extra, to serve
- 15ml (1 tbsp) fish sauce + extra, to serve
- 10ml (2 tsp) brown sugar
- 60ml (¼ cup) soya sauce
- 10ml (2 tsp) fresh ginger, chopped
- 12 chicken and prawn wontons
- 2 spring onions, diagonally sliced, to serve
- 45ml (3 tbsp) fresh coriander leaves, to serve
Combine the chilli, stock, lime juice, fish sauce, sugar, soya sauce and ginger, and bring to a boil. Reduce heat and simmer over medium heat, about 5 minutes.
Add the wontons and simmer until the wontons are cooked, about 10 minutes.
Mix in the extra fish sauce and lime juice to taste, and sprinkle with spring onions and coriander before serving.
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