Whonton coconut soup

Name: Whonton coconut soup
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 100 g of por meat; 10 shrimps; Cilantro seeds bay leaves cardamon , ,; Soy sauce fish sauce sesame oil rice vinegar , , ,; Peanuts; Bokchoi (asian spinash); Ginger; Garlic; Coconut milk; sauce Shirasha; 1 carrot; Half onion an; mushrooms shitake; Salt pepper and; Cilantro; 1 tomato; lemon Zest of a

Juliette B @cook_7829443

Barcelona

Whonton coconut soup

Juliette B @cook_7829443

Saved

Ingredients

20 mins

2 servings

100 gof por meat
10shrimps
Cilantro seeds bay leaves cardamon , ,
Soy sauce fish sauce sesame oil rice vinegar , , ,
Peanuts
Bokchoi (asian spinash)
Ginger
Garlic
Coconut milk
sauce Shirasha
1carrot
Halfonion an
mushrooms shitake
Salt pepper and
Cilantro
1tomato
lemon Zest of a

Saved

Steps

20 mins

1

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

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

Fill you pastries with the garnish.
4

Take the bay leaves, cardamon pots, crushed garlic and ginger out of the stew.
5

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

Season with 2 tablespoon of soy sauce, 1 tablespoon of fish sauce, shiraha sauce, salt and pepper.
7

Add your chopped tomato and cilantro leaves at the very end.