Thai Pork Wonton Soup

Thai Pork Wonton Soup


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This Thai pork wonton soup is known as 'Giaw Nam'. The wontons are made and cooked in water before being transferred to the soup's chicken broth.


Serves: 8 

  • 450g pork mince
  • 4 garlic cloves, finely diced
  • 2 coriander roots, cleaned well and finely diced
  • 1/4 teaspoon white pepper, ground
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1-1/2 litres chicken stock
  • 5-6 sprigs coriander leaves, diced
  • 2-3 spring onions, thinly sliced
  • 2 big handfuls spinach leaves, optional
  • fish sauce, optional
  • 50 thin wonton wrappers, approximately
  • 1/4 cup fried garlic in oil

Preparation:45min  ›  Cook:10min  ›  Ready in:55min 

  1. Mix the pork, garlic, coriander roots, white pepper, salt and sugar in a small bowl. Set aside.
  2. Have a cutting board, a little bowl of water, a tray and a moist dish cloth at the ready.
  3. With a butter knife put about a teaspoon of the pork filling in the wrapper. Dab water around the edges of the wrapper and squeeze the wrapper around the filling.
  4. Set the finished wonton on the tray and cover with the wet cloth. Repeat with the rest of the filling and wrappers.
  5. Heat a big saucepan full of water. Also heat the chicken stock in a separate saucepan.
  6. When the saucepan of water comes to a boil add the wontons. Let them come to a boil. Add about a cup full of cold water. Let come to a boil again. Repeat with another cup full of cold water. They should be cooked through now. Use a skimmer or ladle to get the wontons out and put them into soup bowls.
  7. Add fish sauce to the chicken stock if it needs more salt. Ladle some stock onto the wontons in the bowls.
  8. Garnish with coriander leaves, spring onions, fried garlic and their oil.

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