- Cook Time
- Prep Time
- 6 cups chicken broth
- 1 stalk fresh lemongrass, crushed
- 2 cloves garlic, sliced
- 1-inch piece fresh ginger, peeled, sliced
- Stalks from 1 bunch cilantro
- 2 green onions, thinly sliced
- 2 tablespoons canola oil
- 10-12 mushrooms, sliced
- 1 teaspoon fresh ginger, minced
- 1 clove garlic, minced
- 1/2 bunch green onions, chopped
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1/2 package square wonton wrappers, thawed overnight in refrigerator
For soup, place all ingredients except green onions in large pot and bring to boil over high heat. Cover and reduce heat and simmer for about 1 hour. Strain and return clear broth to the pot. Broth can be made up to 2 days in advance and refrigerated until ready to serve.
For wontons, heat oil in large skillet over medium-high heat, and cook mushrooms, ginger and garlic for 5-7 minutes, or until mushrooms have lost their liquid. Add green onions, soy and sesame oil and cook for 1 minute. Remove from heat and let cool slightly. Place in food processor, pulse a few times until coarsely chopped; cool completely.
To form wontons, place 1 tablespoon of filling in centre of wrapper. With your finger brush edges of wrapper with water; fold in half to seal; then pinch together to form circular shape. Repeat with remaining filling. Place on baking sheet and cover with a damp towel until ready to use.
To serve, bring broth to simmer and drop in wontons. Cook for 3-5 minutes, or until wontons are cooked through and rise to the top. Divide broth and wontons among 6 serving bowls and garnish with green onions.