Thai Yellow Curry Wonton Soup Recipe

1 tbsp vegetable oil

1 onion, finely chopped

1 thumb-sized piece of ginger, grated

2 garlic cloves, minced

– THAI YELLOW CURRY PASTE

– COCONUT CREAM

– DRIED HERBS & CHILLI

– BAMBOO SHOOTS

4 cups chicken stock

Lime juice, to taste

Chopped Coriander

Long red chilli, sliced

Fried shallots

blanched Asian greens e.g. bok choy to serve

• Stir in the YELLOW CURRY PASTE and cook for another minute.
• Pour in the chicken stock and COCONUT MILK and bring to a boil.
• Add the fragrant DRIED HERBS & CHILLIES. Stir through and wait for the curry to start simmering again.
• Open up those tasty BAMBOO SHOOTS, drain away the liquid and pop them into your curry then reduce the heat and let it simmer for 10 minutes.
• While the soup is simmering, boil the wontons and Asian greens separately according to package instructions.
• Top with coriander, sliced chilli, a squeeze of lime and fried shallots for added flavour and texture. Serve and enjoy!