Spicy Won Ton Soup

Preparation Time: 15 mins

150g cooked goose, chicken, turkey or pork meat shredded

1 tblsp soy sauce
2 garlic cloves, crushed
1 tblsp Fish sauce ,(nam pla),
2 Thai red chillies, finely sliced
1 pkt wonton wrappers
beaten egg, for egg wash
1.2 litres fresh chicken stock
100g celeriac, finely diced
100g shallots, sliced
1 tblsp sesame oil
100g green cabbage, shredded
2 tblsp Alan Coxon`s “Ancient Greek” Vinegar
1 fresh lime juice, freshly squeezed
fresh coriander leaves, to garnish.


1. In a bowl, mix together the shredded cooked meat of choice with a little soy sauce, the garlic, fish sauce and chilli, and mix well.

2. Place a little of the meat mixture in the centre of a wonton wrapper. Fold the wrapper over the filling to form a parcel, using a little egg wash to seal the edges.

3. Repeat the process until all the wonton wrappers and meat has been used.

4. In a large pan, bring the stock to the boil with the celeriac and shallots.

5. Add the dumplings to the boiling stock and simmer for 5 minutes.

6. Meanwhile, heat a wok until hot and add in a dash of sesame oil.

7. Once the oil is very hot add in the cabbage and a dash of soy sauce and stir-fry for 2 minutes.

8.Place a splash of Ancient Greek vinegar, a little red chilli, a dash of fish sauce and a dash of soy sauce in each of the serving bowls.

9. Top each serving with a little stir-fried cabbage then ladle over the wonton soup, making sure that each serving contains some celeriac and shallots and 2-3 wontons. Serve immediatly.

Serves: 4
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