Sweet and spicy wonton soup

Conjure up a vividly flavourful soup, garnished with home-made dumplings, in Alan Coxon's Thai-inspired recipe
By Alan Coxon
Sweet and spicy wonton soup
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • 150 g cooked goose, shredded
  • soy sauce, to taste
  • 2 clove garlic, crushed
  • fish sauce, (nam pla), to taste
  • Thai red chillies, (to taste), finely sliced
  • wonton wrappers
  • eggs, beaten for egg wash
  • 1.2 litres chicken stock
  • 100 g celeriac
  • 100 g shallots, sliced
  • sesame oil
  • 100 g cabbage, shredded
  • mirin, (Japanese rice vinegar)
  • fresh lime juice, freshly squeezed
  • fresh coriander leaves, to garnish

Tips and Suggestions

Substitute cooked duck or chicken for the goose


1. In a bowl, mix together the shredded cooked goose with a little soy sauce, the garlic, fish sauce and chilli, to taste, mixing well.

2. Place a little of the goose 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 have been filled.

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 rice vinegar, a little red chilli, a dash of fish sauce and a dash of soy sauce in each of 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 at once.

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