Coconut Curry Wonton Soup
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Serves: 4
INGREDIENTS
½ tbsp coconut oil
¼ cup sweet yellow onion, finely diced
1 large garlic clove, minced
1 tsp fresh ginger, minced
1 chile pepper, thinly sliced
2 tbsp red curry paste
2 cups chicken stock
1 cup coconut milk
1 tbsp brown sugar
½ tbsp creamy peanut butter
Sea salt, to taste
Frozen wontons (I used chicken & cilantro), 3-5 per bowl
Lime wedges
Green onion, sliced
Fresh basil, chopped
Fresh cilantro, chopped
INSTRUCTIONS
Heat a Dutch oven coated with the coconut oil over medium heat.
Once hot, add the onion and cook for 2-3 minutes, stirring often, until softened.
Add the minced garlic, ginger, and curry paste.
Cook, stirring constantly, for 2 minutes until fragrant.
Add the chicken broth, coconut milk, brown sugar, and peanut butter. Whisk until well combined.
Bring to a boil and reduce to a simmer for 10 minutes.
Taste and season with sea salt, to taste.
Add the frozen mini wontons, simmer until cooked through and the wonton wrappers are soft, about 5-6 minutes.
Spoon 3-5 wontons in the bottom of bowls and ladle broth on top.
Garnish with chile, lime wedges, green onion, fresh basil, and fresh cilantro. Serve immediately. Enjoy.
Slightly adapted from fortheloveofcooking.net