Giaw Nam (Wonton Soup)

    Giaw Nam (Wonton Soup)

    8saves
    55min


    1 person made this

    About this recipe: This Chinese soup dish is very popular in Thailand. The Thais make it their own by adding coriander roots and garlic to the pork filling.

    Toi Bangkok (Krung Thep Maha Nakhon), Thailand

    Ingredients
    Serves: 8 

    • 450g pork, ground
    • 4 garlic cloves, finely minced
    • 2 coriander roots, cleaned well and finely minced
    • 1/4 teaspoon white pepper, ground
    • 1/2 teaspoon salt
    • 1/2 teaspoon sugar
    • 1 package thin wonton wrappers (about 50)
    • 1-1/2 litres light chicken stock
    • 2 big handfuls spinach leaves (optional)
    • 5-6 sprigs coriander leaves, chopped
    • 2-3 stems spring onions, thinly sliced
    • 1/4 cup fried garlic in oil
    • fish sauce (optional)

    Directions
    Prep:45min  ›  Cook:10min  ›  Ready in:55min 

    1. Mix the ground pork, garlic, coriander roots, white pepper, salt and sugar in a small bowl. Set aside.
    2. Have a cutting board, a little bowl of water, a sheet pan and a moist dish cloth at the ready.
    3. With a butter knife put about a teaspoon of the pork filling in the wrapper. Dab water around the edges of the wrapper and squeeze the wrapper around the filling. The end product should look a little like a jelly fish (well, sort of...). Set the finished wonton on the sheet pan and cover with the wet cloth. Repeat with the rest of the filling and wrappers.
    4. Heat a big pot full of water. Also heat the chicken stock in a separate pot.
    5. When the pot of water comes to a boil add the wontons. Let them come to a gentle simmer. They should be cooked through after 3-4 minutes, or after they float to the surface and look translucent. Use a skimmer or ladle to fish the wontons out and put them into soup bowls.
    6. Add fish sauce to the chicken stock, if it needs more salt. Ladle some stock onto the wontons in the bowls.
    7. Garnish with coriander leaves, spring onions and fried garlic and its' oil.

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