Thai Wor Wonton Soup Image Used Under Creative Commons License From panix.com/~clay
Citizens, we are all intimately familiar with Chinese wonton soup, but are you familiar with the more elaborate “wor wonton” variant?
This version is far more delicious than the norm, adding savory char siu (Chinese roast pork), vegetables and sometimes shrimp to the already celestial wontons and broth. It’s a Cantonese classic, found in finer Chinese eating establishments.
Now imagine a Thai version – lighter, more pungent and bursting with the flavor combinations unique to this most beautiful country?
That’s what I give you today, (probably via Chinese traders), now enhanced with a few TFD sprinkles of magic pixie dust to add unique depth of flavor!
Truly the apotheosis of wonton soups, infused with all the wonderful flavors I hold so dear!
1 clove roasted garlic, mashed (TFD addition, optional but recommended)
1 teaspoon scallion, finely chopped
1 teaspoon Tapioca Starch
1 teaspoon finely-ground White Pepper
1/2 teaspoon top-quality Fish Sauce
1/2 teaspoon Sesame oil
Wonton wrappers
For the Chicken Broth:
7cups Chicken stock
1 teaspoon Coriander Root, finely chopped
1 teaspoon Garlic, finely chopped
2 cloves roasted garlic, mashed (TFD addition, optional but recommended)
2 teaspoons Oyster Sauce
1 teaspoon Soy Sauce
1/2pound medium-small peeled shrimp (optional but recommended)
1/2 teaspoon finely ground White Pepper
1 teaspoon Sugar
2 heads of Bok Choy Leaves
Chinese-style Chili flakes in oil for garnish
Chinese-style char siu BBQ pork for garnish
Shredded, peeled carrot for garnish (TFD addition)
Chopped celery leaves for garnish (TFD addition – optional but totally delicious!)
Instructions
Grind the lemongrass, kaffir lime leaf, fresh and roasted garlic, and coriander root into a smooth paste. Blend the paste together with the chopped pork, green onion, tapioca flour, white pepper, fish sauce, and sesame oil, then fill and wrap the wontons.
A fantastic video showing several different ways to fold wontons may be found here.
Create the soup broth by adding coriander root, white pepper, garlic, oyster sauce, and soy sauce to unseasoned chicken stock. Boil hard for 5 minutes.
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 reserve.
Add shrimp to water and cook until JUST cooked through! Remove and reserve.
Add char siu, wontons, pork, shredded carrot and bok choy to taste to each bowl. Spoon enough of the broth into the bowl to lightly cover these items.
Top with chopped green onion, chopped celery leaves, some chili flakes and oil and a sprinkle of finely-ground white pepper.
Serve with table condiments of your choice, including more oil and chili flakes, pickled green chilies, fish sauce with red chili, and palm sugar.
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