Authentic Thailand-style Chicken Wonton Soup | เกี๊ยวน้ำ | Kiao Nam Gai Recipe

To make this delicious Thailand-style wonton soup we start by infusing the chopped chicken filling with the distinct Thai flavors of lemongrass, kaffir lime leaf, coriander root, and garlic, and serve them with crisp bok choy Chinese cabbage in a rich and fatty chicken broth. Like nearly all Thai soups, we season each bowl at the table with a selection of condiments to add spicy, sour, sweet, and salty flavors.
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Ingredient List for my Chicken Wonton Soup:
For the Chicken Wontons:
400 Grams Chicken Meat (chopped chicken or pork)
1 teaspoon Lemon grass (finely chopped)
1 teaspoon Kaffir lime leaves (finely chopped)
1 teaspoon Coriander Root (finely chopped)
1 teaspoon Garlic (finely chopped)
1 teaspoon Green onion (finely chopped)
1 teaspoon Tapioca Starch
1 teaspoon White Peppercorns (finely ground white pepper)
1/2 teaspoon Fish Sauce
1/2 teaspoon Sesame oil
50 Wonton wrappers
For the Chicken Broth:
6 - 8 Cups Chicken or vegetable stock
1 teaspoon Coriander Root (finely chopped)
1 teaspoon Garlic (finely chopped)
2 teaspoons Oyster Sauce
1 teaspoon Light Soy Sauce
1/2 teaspoon White Peppercorns (finely ground white pepper)
1 teaspoon Sugar
4 - 6 heads Chinese cabbage (Bok Choy Leaves)
Directions:
1: Grind the lemongrass, kaffir lime leaf, garlic, and coriander root into a smooth paste. Blend the paste together with the chopped meat, green onion, tapioca flour, white pepper, fish sauce, and sesame oil, then fill and wrap the wontons.
2: Create the soup broth by adding coriander root, white pepper, garlic, oyster sauce, and soy sauce to unseasoned chicken or vegetable stock. Boil hard for 5 minutes.
3: In another pot, heat some water and boil the wontons for 5 minutes. Remove them and place in a serving bowl. Next, blanch the bok choy leaves for about a minute and place them in your bowls with the wontons. Spoon enough of the broth over the bowl to lightly cover the wontons and bok choy.
4: Top with chopped green onion and a sprinkle of finely ground white pepper. Serve with table condiments of your choice, including sun-dried red chili flakes, pickled green chilies, fish sauce with red chili, and sugar.
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