Whonton coconut soup

Whonton coconut soup

Juliette B


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


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.

  4. Add Photo

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

  5. Add Photo

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

  6. Add Photo

    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.

Add Step



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