Servings: 4
Prep time: 35 minutes
Total time: 35 minutesIngredientsfor the red Thai paste:
1 tablespoon galangal (about a one square-inch knob)
1 tablespoon lemongrass paste
5 garlic cloves
3 medium shallots, diced
1 chile, dicedfor the soup:
2 tablespoons oil
2 teaspoons Thai red curry paste
4 water chestnuts, finely diced, and all the water from the tin
2 teaspoons granulated sugar
2 tablespoons fish sauce
1 (14.5 ounce|411 gram) can coconut milk
1 lime, juicedfor the wontons:
1 tin chopped white crab meat (drained)
1 cup chopped lobster meat
1 teaspoon spring onion, finely chopped
pinch sea salt
1 pack Wonton Pasty WrapsDirections
Prep time: 35 minutes
Total time: 35 minutesIngredientsfor the red Thai paste:
1 tablespoon galangal (about a one square-inch knob)
1 tablespoon lemongrass paste
5 garlic cloves
3 medium shallots, diced
1 chile, dicedfor the soup:
2 tablespoons oil
2 teaspoons Thai red curry paste
4 water chestnuts, finely diced, and all the water from the tin
2 teaspoons granulated sugar
2 tablespoons fish sauce
1 (14.5 ounce|411 gram) can coconut milk
1 lime, juiced
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1 tin chopped white crab meat (drained)
1 cup chopped lobster meat
1 teaspoon spring onion, finely chopped
pinch sea salt
1 pack Wonton Pasty WrapsDirections
- For curry paste: Puree all ingredients for 2 minutes in a food processor. Any extra paste will keep in the fridge for up to 3 weeks in an airtight container and can be used for curries or to marinate meat.
- For soup: Heat the oil in a large pot over low. Sauté the red Thai curry paste for 5 minutes while stirring.
- Add 2 cups|473 ml of water, the chestnuts, chestnut water, and sugar to the pot, stirring all the paste into the liquid and bring to a boil. Add fish sauce and coconut milk. Heat until steaming and almost boiling while whisking in the solids of the coconut cream.
- Add lime juice and mix. When reheating, do not boil, as the coconut oil will separate out and float on the top of the soup.
- Make the wontons: For the filling, mix chopped white crab meat, chopped lobster meat, sea salt, and finely chopped spring onion.
- Place a wonton pasty wrapper on a cutting board, keeping the rest wrapped well to avoid drying. Brush the edges with water and then place a rounded teaspoon of filling in the middle. Diagonally fold the edges together to make a triangle, ensuring that no mixture gets between the edges. Crimp with your fingers to seal completely. Set finished wontons aside on a tray finely sprinkled with cornflour. Repeat until filling is all used. This recipe usually makes 24 wontons.
- Just before you're ready to serve the soup, boil a large pan of salted water. Add the wontons to the boiling water and stir gently with a wooden spoon, making sure the dough doesn't stick to the bottom or sides of the pan. Boil for 2 minutes and transfer the wontons using a slotted spoon into warm serving bowls before pouring in heated soup. Garnish with spring onion, fresh coriander, or fresh chillies.