COCONUT CURRY WONTON SOUP

The fact that I’m sharing a soup recipe on an almost 70-degree day seems sort of backwards, but I’m guessing that unlike Kansas City, a majority of the country is still deep within the heart of winter. Plus whether it’s 70 degrees or negative seven degrees, soup is still a very relevant option for me, since I could eat it for any meal, any day of the week, and be completely content.
This Coconut Curry Soup Wonton soup is just that. A ridiculously flavorful broth that’s luxurious, but not heavy and absurdly simple to make; paired with wontons stuffed with pork, carrots, green onion and garlic. The combination of the two (the broth and the wontons) make this Thai-inspired dish meets classic Chinese soup, an amazing hodgepodge of two cuisines that I would to eat from now until eternity.
The broth begins by sautéing a little bit of garlic and onion in coconut oil, and once they become fragrant and slightly softened, the rest of the ingredients get dumped into the pot, and simmered for just a few minutes until the wontons get dropped in.

INGREDIENTS
Wontons

• ¼ lb. ground pork
• 2 Tlbs. minced carrot
• 2 green onions, finely slices
• 2 Tlbs. minced onion
• 1 large garlic clove, minced
• 2 tsp. soy sauce
• ½ tsp. sesame oil
• 20 wonton wrappers
• Broth
• 1 Tlbs. coconut oil
• ½ cup finely chopped onion
• 2 large garlic cloves, minced
• 4½ Tlbs. red curry paste
• 4 cups chicken stock
• 1 (14.5 oz.) can coconut milk (do not use light)
• 2½ Tbsp. packed brown sugar
• 2½ Tbsp. creamy peanut butter
• ½ tsp. ground ginger
• 1½ tsp. salt

INSTRUCTIONS

1. In a small bowl, mix together pork, carrot, green onion, minced onion, garlic, soy sauce, and sesame oil.
2. ....................

for full instruction please see : www.cookingforkeeps.com

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