Recipe by Justine Schofield, Featured on Everyday Gourmet
Serves 4 | Prep 10 minutes | Cook 1 hour
Ingredients:
1 tsp peanut oil
2 tbsp AYAM™ Red Curry Paste 185g
1 can AYAM™ Coconut Milk 270ml
500ml chicken stock
1 tbsp AYAM™ Fish Sauce 210ml
1 lime, juiced
1 tsp sugar
3-4 stems of Chinese broccoli, roughly chopped
10 square egg wonton wrappers, cut into triangles
2 spring onions, julienned, to garnish
Meatballs:
250g chicken mince
1 clove garlic, finely grated
1 tsp fresh ginger, grated
1 egg
⅓ cup panko breadcrumbs
1 tbsp AYAM™ Light Soy Sauce 210ml
1 tsp AYAM™ Sesame Oil 210ml
Pinch of white pepper
Method:
Heat the peanut oil in a pot over medium heat, then add the curry paste. Cook for 1 minute, then add the coconut milk and stock and cook on a gentle boil for 10-12 minutes.
For the meatballs, combine all the ingredients until a sticky mixture forms. Using 2 teaspoons, drop teaspoon-sized balls of the filling into the simmering broth. Poach for 8-10 minutes.
Once the meatballs are cooked, drop the wonton wrappers into the soup one at a time, while stirring to prevent them from sticking. Add the broccoli and simmer for 3-4 minutes more.
Season the soup with fish sauce, lime juice and sugar.
Ladle soup into a bowl and garnish with spring onions.
Serves 4 | 
Prep 10 minutes | 
Cook 1 hour 
