4CupsMixed Vegetables (Cabbage, Zucchini, Broccoli, Carrots, and White Onion)Cut into small chunks
4CupsLow Sodium Vegetable or Chicken Brothor use water with bouillon
1TablespoonSoy Sauce or Coconut Aminos (add more if needed)
Lime or lemonSqueeze a little right before serving.
Chili Oil, White Pepper, or fried garlic to top soup.
Mix garlic, chopped cilantro, and soy sauce into ground pork and combine well. Have wonton wrappers in a bag or covered with a towel to prevent drying. Get a small bowl of water for the the 'glue'.
Watch video above on how to fold wontons. Place filling into middle of wonton wrapper, seal edges with water, and fold over to create a half seal. Push out any air pockets and ensure edges are sealed together. You can leave as is or make pleats. The wontons will wrinkle after boiling, so they don't need to be perfect.
Place wontons in a small pot of boiling water and boil for at least 5 minutes to cook the pork. Remove and distribute in soup bowls.
In a large pot add Vegetable or chicken broth and bring to a boil. Add all your chopped vegetables along with soy sauce or coconut aminos. Boil for about 5 minutes till veggies are tender, but still have some crunch to them. Boiling them too long will cause the veggies to be too mushy. Taste and see if additional salt or soy sauce is needed. Ladle broth and vegetables into soup bowls with the wontons. Add a dash of white pepper, chili oil, or a squeeze of lime/lemon before serving.
This soup is best enjoyed the same day. If you want to make extra, fold the wontons then freeze them. This way you can just boil them in the soup when you are ready to make it.More Thai Soups:Thai Glass noodle Tom Kha GaiTom Yum Goong