4CupsMixed Vegetables (Cabbage, Zucchini, Broccoli, Carrots, and White Onion)Cut into small chunks
4CupsLow Sodium Vegetable or Chicken Brothor use water with bouillon
1TablespoonSoy Sauce or Coconut Aminos (add more if needed)
Lime or lemonSqueeze a little right before serving.
Chili Oil, White Pepper, or fried garlic for ganish
Instructions
Homemade Wontons
Mix minced garlic, chopped cilantro, and soy sauce into ground pork and combine well, set aside.
Have wonton wrappers in a bag or covered with a towel to prevent drying. Get a small bowl of water for the 'glue'.
Place the filling into the middle of the wonton wrapper. Dip your finger in water and run across the entire edge of the wonton wrapper. Fold over to create a half seal. Push out any air pockets and ensure the edges are sealed together. You can leave it as is or make pleats. The wontons will wrinkle after boiling, so they don't need to be perfect.
Place wontons in a small pot of boiling water and boil for 3-5 minutes to cook the pork. They will float to the top when done. Remove wontons and distribute into individual soup bowls.
Soup Base
In a large pot add Vegetable or chicken broth and bring to a boil. Add all your chopped vegetables along with soy sauce or coconut aminos. Boil for about 5 minutes until veggies are tender, but still have some crunch to them. Boiling them too long will cause the veggies to be too mushy. Taste and see if additional salt or soy sauce is needed. Ladle broth and vegetables into the soup bowls with the wontons. Add a dash of white pepper, chili oil, fried garlic, and a squeeze of lime/lemon before serving.
Video
Notes
This soup is best enjoyed the same day. If you want to make extra, fold the wontons then freeze them. This way you can just boil them in the soup when you are ready to make it.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
Keyword Thai Wonton Soup, Wonton and Vegetable Soup