Whonton coconut soup
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Whonton coconut soup

Juliette B

Ingredients

2 servings
  1. 100 g of por meat
  2. 10 shrimps
  3. Cilantro seeds bay leaves cardamon , ,
  4. Soy sauce fish sauce sesame oil rice vinegar , , ,
  5. Peanuts
  6. Bokchoi (asian spinash)
  7. Ginger
  8. Garlic
  9. Coconut milk
  10. sauce Shirasha
  11. 1 carrot
  12. Half onion an
  13. mushrooms shitake
  14. Salt pepper and
  15. Cilantro
  16. 1 tomato
  17. lemon Zest of a

Method

20 mins
  1. Change

    Prepare the stew that will be the base of your soup. In hot water, add a chicken stock, cilantro seeds, bay leaves, crushed garlic, ginger, cilantro leaves, chopped onion and carrot; leave it to simmer for minutes

  2. Change

    Prepare the filling for your whonton : to the pork and shrimp's meat, add table spoon of corn flour and of baking powder, 1 tablespoons of soy sauce, 1 teaspoons of sesame oil, fish sauce and rice vinegar; Add the chopped garlic, ginger, cilantro, spinach, peanuts,, the zest of a lemon and season with salt and pepper.

  3. Change

    Fill you pastries with the garnish.

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    Take the bay leaves, cardamon pots, crushed garlic and ginger out of the stew.

  5. Blank step
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    Add one glass of coconut mil to your soup, spinash leaves, shitake mushrooms, the rest of your shrimps, your pasta and then your whonton.

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    Season with 2 tablespoon of soy sauce, 1 tablespoon of fish sauce, shiraha sauce, salt and pepper.

  7. Change

    Add your chopped tomato and cilantro leaves at the very end.

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