Khao Soi Chicken Wontons Recipe
Chicken wontons, Northern Thai curry coconut broth, pickled eggs.
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Ingredients
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Wontons
Curry Coconut Broth
Pickled Eggs
Method
Wontons Preparation
- 1
Prepare the Filling
In a bowl, mix ground chicken, minced garlic, grated ginger, chopped green onion, soy sauce, sesame oil, salt, and pepper until well combined.
- 2
Fill the Wontons
Take a wonton wrapper and place a small spoonful of the chicken filling in the center. Moisten the edges with water, fold the wrapper over to form a triangle, and seal. Optionally, fold the two outer corners towards the center to create a wonton shape. Repeat with remaining wrappers and filling.
Curry Coconut Broth
- 3
Make the Broth
In a large pot, combine coconut milk, chicken broth, red curry paste, fish sauce, and brown sugar. Stir well and bring to a simmer over medium heat. Let simmer for about 10 minutes to allow the flavors to meld.
- 4
Add Lime Juice
Remove the pot from heat and stir in lime juice. Adjust seasoning with additional fish sauce or lime juice if needed.
- 5
Add Chili Oil
Drizzle chili oil over the broth to taste for an additional kick.
Pickled Eggs
- 6
Prepare the Brine
In a saucepan, combine vinegar, water, sugar, salt, and red chili flakes. Bring to a boil, stirring until the sugar and salt dissolve.
- 7
Assembly
- 8
Cook the Wontons
Bring a pot of water to a boil. Carefully drop the wontons into the boiling water and cook for about 4-5 minutes, or until they float to the top.
- 9
Serve
In serving bowls, ladle the curry coconut broth, then add the cooked wontons. Slice the pickled eggs in half and place them on top. Garnish with additional green onions or chili oil if desired.
