Vegetable Wontons in a Coconut Curry Broth

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Vegetable Wontons in a Coconut Thai Curry Broth

For the wontons

  • 1 tbs. neutral oil such as grapeseed or vegetable

  • 1 shallot , minced

  • 2 cloves minced garlic 

  • ½ lbs shitake mushrooms, sliced

  • 2 cups chopped cabbage

  • 1- 12 oz package pre made wonton wrappers 

For the coconut curry broth  

  • 1 Tbs neutral oil such as grapeseed or vegetable

  • 1 shallot minced 

  • 2 cloves garlic garlic

  • 1 Tbs. grated fresh ginger 

  • 1 Tbs. red curry paste

  • 1 15 oz can coconut milk 

  • 1 ¼ cup vegetable stock

  • 1 cup chopped cabbage

  • 2 Tbs. fish sauce plus more for serving

  • Serve with fresh basil and lime wedges

To make the wontons, in a saute pan warm the oil over medium heat. Add minced shallot, minced garlic, fresh ginger, and cook for 30 seconds. Add shiitake mushrooms and cook for 4 to 6 minutes or until the mushrooms are soft. Add the cabbage and cook until wilted. Remove from heat and let cool.  Roughly chop mixture.

Using a teaspoon place 1 teaspoon of filling in one of the corners of a wonton wrapper leaving about small border.  Brush the edges of the wonton wrapper with water fold one side of the wonton wrapper over.  Press the edges to seal. Repeat with remaining filling and wonton wrappers. 

To make the broth in a Dutch oven heat oil over medium heat. Add garlic, shallot, and ginger cook for 30 seconds. Ad curry paste and cook for another 30 seconds. Add coconut milk, vegetable stock, and fish sauce and cook for 1 to 2 minutes. Add the cabbage and cook until barely wilted. 

In a large pot of boiling water add the wontons. Cook the wontons for 2 to 3 minutes or until they float to the top. Transfer to the broth. (This recipe makes a lot of wontons. Consider only cooking off half and freezing the rest for another time)

Serve warm topped with basil and lime wedges 

Makes about 4 servings.

Fridge Foraging, SoupAmanda Frederickson1 Comment