Spring noodle soup with crispy wontons

These beautiful parcels can be made in a blink. Added to a spicy noodle soup, they'll make even a simple noodle soup seem exotic.

Serves: 4


4 breasts, cooked and shredded free-range chicken
1 finely chopped chilli
2 finely chopped cloves garlic
1 x 5cm piece ginger, peeled and grated
salt and pepper, to taste
Wonton sheets, defrosted
2 cups canola oil
2 tbsp Thai green curry paste
1 tbsp vegetable oil
1 x 400ml can of coconut milk
200g Chinese vermicelli noodles
8 baby rainbow carrots, sliced into thin sticks
80g mangetout, thinly sliced into sticks


Mix the chicken, chilli, garlic, ginger and seasoning. Place a teaspoon of mixture in the centre of each wonton wrapper. Bring all four corners of the wrapper to the centre, pinch the sides closed and seal with water. Deep-fry each wonton for a minute until golden brown. Add green curry paste and oil to a pan. Sizzle for 30 seconds before adding coconut milk. Mix and simmer for 15 minutes until slightly reduced. Add the carrots and mangetout and let them wilt in the curry for 5 minutes. Serve in bowls with cooked noodles and hot crunchy wontons. Tip: This is also delicious with cooked beef mince instead of chicken. If you want more of a broth than a thick sauce, add a cup or two of vegetable stock to the curry paste as you add the coconut milk. Find frozen wonton wrappers at your local Asian supermarket.

Recipe by Hannah Lewry, courtesy City Press iMagazine.

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