Prawn Won Tons with Fragrant Coconut and Lemon Grass Soup
||30 minutes + overnight refrigeration
||1 hour 10 minutes
For Chicken Stock
- 1 kg (3 lb) chicken bones, washed
- ½ cup chopped celery
- 1 onion, chopped
For Prawn won tons
- 325 g (1 ½ oz) small prawns (shrimp)
- 200 ml (7 fl oz) coconut milk
- 1 tablespoon shredded Thai basil
- 2 tablespoons coriander (cilantro) leaves, chopped finely
- 2 Spring onions (scallions), chopped finely
- 2 tablespoons chopped Chinese celery
- 2 small red chillies, chopped finely
- 20 won ton wrappers
- 2 tablespoons tom yum paste
- 1 egg beaten lightly
- 6 makrut (kaffir) lime leaves
- 3 stems lemon grass, sliced thinly
- 1 tablespoon lime juice
- coriander (cilantro) leaves, to garnish
- 1 tablespoon grated palm sugar
- 1 tablespoon fish sauce
- In a large saucepan place the chicken bones, celery, chopped
onion and 12 cups of water to make the chicken stock.
- Bring to a simmer over medium heat.
- Discard the scum that appears on the surface of the stock.
- Reduce the heat and simmer for 1 hour while skimming the surface
- Drain well and allow cool.
- Cover and refrigerate overnight.
- Discard the layer of fat from the surface
- To make the prawn won tons, peel the prawns, discard the heads
and tails. Pull out the dark vein gently, starting at the head end.
- Chop the prawns finely until almost minced, then combine with
the coriander leaves, Chinese celery, Thai basil and chopped spring
- In the center of a won ton wrapper, place a heaped teaspoon of
the prawn mixture and lightly brush the edges with a little of the
- Pull the sides up tightly and pinch around the filling to form a
- Continue with the remaining wrappers to make about a total of
- Cover with plastic wrap and place into the refrigerator to
- Over medium heat, place a wok and add the tom yum paste. Cook
for 10 seconds.
- Pour in 4 cups of stock until combined and bring to a boil over
- Switch the heat to medium, then add makrut lime leaves, lemon
grass, coconut milk and chillies. Simmer for 5 minutes.
- Pour in the palm sugar, fish sauce and lime juice.
- Add the won tons gently to the broth and simmer for 2 - 3
minutes, or until cooked well.
- Using a slotted spoon, remove the won tons and place five in
each serving bowl.
- Ladle on the broth and garnish with coriander leaves.
- Serve immediately.