- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 45 minutes
- Effort: medium
For the soup
- bunches coriander
- 1 tbsp Thai green curry paste
- 2 cm ginger, roughly chopped
- 400 ml coconut milk
- 350 ml turkey or chicken stock
- 5 lime leaves
- 1 lime, preferably kaffir lime, zest only
- 1 tbsp fish sauce
- 1 tbsp tamarind
For the wontons
- 4 spring onions
- 100 g roast turkey, shredded
- 1 tsp chopped ginger
- 50 g water chestnuts, roughly chopped
- 2 cloves garlic, chopped
- 20 wonton wrappers
- 1 tsp fish sauce
- handfuls bean sprouts
- 1 red chilli, diagonally sliced
- coriander leaves
- wedges of limes
1. Separate the stalks and leaves from the coriander.
2. Blitz the curry paste, coriander stalks and ginger with 1 tablespoon of the coconut milk, using a hand blender.
3. Heat a large wok until smoking hot and fry the paste, adding a little more coconut milk if it starts to dry out. When it has deepened in colour and smells aromatic, add the remaining coconut milk and the stock.
4. Stir in the lime leaves, lime zest, fish sauce and tamarind and bring to a simmer.
5. For the wontons, slice the spring onions finely and mix the white parts with the turkey.
6. Add the ginger, water chestnuts and garlic. Chop the set-aside coriander leaves and add this to the turkey.
7. Season with the fish sauce and mix really well.
8. Place 10 of the wrappers on a chopping board and divide the mixture between them. Brush the edges with a little egg wash and then top with the remaining wrappers, pushing the edges down well to ensure they are firmly closed.
9. Pop them gently into the soup and simmer for about 1-2 minutes, until just cooked through.
10. To serve, divide the wontons between 4 deep soup bowls, Pour over the soup and finish with some bean sprouts, a few slices of chilli, a wedge of lime and a sprinkling of coriander leaves.
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