The Thai wonton soup street food recipe you NEED | Marion's Kitchen

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is lower in fat, while ground chicken is often more affordable.

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based protein alternative, while canned tuna is a budget-friendly option.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth offers a lighter option, while seasoned water can save costs.

wonton wrappers

🥗Healthier: rice paper

💰Cheaper: store-bought dumpling skins

Rice paper is gluten-free, and dumpling skins can be less expensive.

For the broth, place the garlic, ginger and black peppercorns in a mortar. Use a pestle to pound the aromatics to a rough paste. Set aside.

Add the vegetable oil to a large saucepan and place over medium-high heat. Add the garlic paste and cook gently, stirring, for a minute or until fragrant.

Add the chicken wings and stir to mix all those flavors together. Throw in the star anise, then pour in the chicken stock and soy sauce.

Bring the mixture to a simmer, then turn the heat down to low and let it bubble gently for 30 minutes, occasionally skimming off any scum from the surface.

For the wontons, combine the pork mince, spring onion, white pepper, cornflour, sesame oil, salt and 1 tablespoon of water in a large bowl. Mix until the mixture forms a single ball.

Grab a wonton wrapper and place a heaped tablespoon of filling in the center. Bring in the sides around the filling, pressing to seal.

Place on a tray lined with baking paper and repeat with remaining wrappers and filling.

Strain the broth into a large bowl and discard the solids. Keep the broth warm.

Cook noodles in a separate pot of boiling water until al dente, then transfer to serving bowls.

Add wontons to the same pot of water, cooking for 3–4 minutes or until cooked through. Transfer to serving bowls.

Top the noodles with Chinese BBQ pork, if using. Sprinkle over spring onion, then ladle over the warm broth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens