Chicken Wonton Soup – Thermomix
Just in a new recipe from my recipe developer, Peta Rhind from The Road To Loving My Thermomixer, http://www.trtlmt.com.au/
1 large chicken breast, chopped into 4 chunks
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 garlic clove
3 spring onions
25 wonton wrappers
Water for sticking wontons together
1200g good quality chicken stock or bowl
2 garlic cloves*
5-10g piece of ginger*
1 mild chilli chopped in half*
1 lemongrass stalk cut into chunks and slightly crushed*
100g dry vermicelli noodles
1 carrot, thinly sliced
150g bean sprouts
15 snow peas, thinly sliced
Place shallots and garlic into bowl.
Blitz on speed 7 for 5 seconds. Scrape down.
Add chicken and sauces.
Blitz on speed 7 for approximately 5-8 seconds until a smooth paste/mince is formed.
Put a little chicken mix in wonton wrappers and fold into a wonton shape (see YouTube for many great tutorial videos).
Put wontons on an oiled top steaming attachment tray. Set aside.
Insert steaming/rice basket into main bowl.
Add garlic cloves, ginger, chilli and lemongrass stalk into basket.
Pour chicken stock over and into bowl.
Place steaming attachment in place with tray of wontons.
Cook on steaming temp, speed 3, 18 – 20 minutes or until cooked through. There will one extra wonton which can be the tester one. This will leave 24 for the 6 servings.
Soak vermicelli noodles in water until re hydrated. Time will depend on brand and thickness of noodle.
Set up 6 bowls (or less if preferred)
Add some drained noddles, carrots, bean sprouts, snow peas to a bowl.
Top with four wontons.
Remove rice basket from bowl and discard the garlic, ginger, chilli etc.
Pour broth over noodles.
You may know your steaming attachment as your Varoma if you own a Thermomix.
You may know steaming temperate as ST temp or Varoma temp.
You can add more stock if you like. Just be sure not to go past the full line on the bowl.
*These ingredients are purely optional. If you have a full flavoured stock you may prefer to leave these out.
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