Ingredients

Soup:

750ml (3 cups) Water

1 vegetable stock cube

1 tsp fish sauce

½ lemon-grass stem, pale section only, finely chopped

2 fresh kaffir lime leaves, torn

2cm-piece fresh ginger thinly sliced

½ Birdseye chillies, sliced

1 garlic cloves, sliced

Stalks and roots from 2 coriander sprigs

Wontons:

250g chicken mince

1 garlic clove, crushed

1 green shallot sliced thinly

finely grated lemon rind from ½ lemon

18 wonton wrappers

To finish:

4 asparagus spears, woody ends trimmed, diagonally cut

2 green shallots, ends trimmed, thinly sliced diagonally

Preparation

Method:

  1. Combine the water stock cube, water, fish sauce, lemon grass, lime leaves, ginger, chilli, coriander roots and garlic in a large saucepan. Bring to the boil over medium-high heat.
  2. Gently simmer, covered, for 5 -10 minutes or until fragrant and reduced slightly.
  3. Remove from heat. Strain through a fine sieve into a clean large saucepan. Discard solids.
  4. Meanwhile, combine the chicken, garlic, sliced green shallots and lemon rind in a bowl. Place wonton wrappers on a clean work surface. Place 1 heaped teaspoonful of chicken mixture in the centre of each wrapper. Wrap up each wonton - following the directions the page.
  5. Bring soup back to a simmer over medium heat. Add wontons and asparagus and simmer, covered, stirring occasionally, for 4 minutes or until wontons are cooked
  6. Remove from heat. Stir in coriander and green shallot.
  7. Divide wontons and soup among serving bowls. Serve immediately.