I’ve been a bit quiet over the last couple of weeks – sorry! I’ve been taking a well earned break and enjoying Christmas!
So here we go 2017!
In my opinion, January is the worst month of the year – the “diet” starts, money is tight and I’m attempting a dry January! Ekk!
To help me get through, I always rely on healthy comfort food. Food that keeps you warm and cosy in the bleak, rainy winter, whilst being light in calories, fat and carbs.
Soup can be a great meal in itself. A good stock as I’ve mentioned before is amazing stuff. It’s cheap, stores well in the freezer and is full of so much goodness.
Try this aromatic wonton soup that’s very easy to make but a whole, filling meal in a bowl.
Recipe (serves 2)
For the soup
1 litre of homemade chicken stock (see feel better chicken soup for recipe)
1 inch of fresh ginger
1 garlic clove
1 tbsp soy sauce
1 tsp sesame oil
1 pak choi
6 shitake or chestnut mushrooms
1 spring onion
For the wontons
200g king prawns
2 spring onions
1 tsp soy sauce
1 tsp sesame oil
2 tsp corn flour
Start by pouring the chicken stock into a large pan and heat up on a low simmer. Roughly slice the ginger and smash the garlic and add to the stock. Once at a gentle simmer, add the 1 tbsp soy sauce.
Next, make the wontons. Mince the prawns until very fine and add to a bowl. Chop the spring onions and add to the prawns. Stir in the 1 tsp soy sauce, 1 tsp of sesame oil and 1 tsp corn flour, mix until well combined.
Mix the remaining 1 tsp of cornflour with 1 tbsp of cold water in a small bowl.
Put 1 heaped tsp of the prawn mix into the centre of the wonton wrapper. With your finger, dab the edges of the dough with the cornflour water. Fold the bottom to the top, creating a triangle, then fold in the sides (it should look like a little tortellini). Continue until the mixture is used up (it should make 10 or so).
When your soup has been simmering for 15 minutes or so and the flavours have mingled, remove the ginger and garlic pieces as this should have now flavoured your stock.
Add in the pak choi, mushrooms and wontons and leave to cook for a further 5 – 10 minutes, until the wontons are cooked (they should feel firm when prodded).
Serve in a large bowl and top with some more spring onions. Enjoy!