Vegetarian wontons with summer vegetables and tom kha broth

Ingredients for 4 servings:

• 1 can of coconut milk (400 ml)
• 320 ml vegetable broth from the jar
• 3 stalks of lemongrass
• 7 cm galangal
• 1 piece(s) ginger, thumb-sized
• 3 small red chili peppers
• 5 tbsp fish sauce
• 3 kaffir lime leaves
• 1 lime(s), juice
• 1 tsp palm sugar
• 12 frozen wonton wrappers
• 500 shiitake mushrooms
• 3 g garlic clove(s)
• 1 small piece(s) of ginger
• ½ pointed cabbage
• 2 carrots
• 1 stalk(s) Celery
• 5 tbsp soy sauce
• 5 tbsp water
• 400 g broccoli
• 400 g shiitake mushroom(s)
• 1 tbsp sunflower oil
• coriander
• Sesame, white and black

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Original recipe by Viki Fuchs

You will also need a steamer basket and baking paper. 1. Bring vegetable stock and coconut milk to a boil. In the meantime, peel and roughly chop the galangal and ginger. Deseed and finely chop the chili. Tap the lemongrass to release its aroma and then halve it. Finely chop the kaffir lime leaves. As soon as the stock boils, add the galangal, ginger, chili, and kaffir lime leaves and reduce the heat to the lowest setting. Let it simmer for about 30-40 minutes; do not boil. 2. For the wontons, first thaw the wontons. Finely dice the mushrooms, garlic, pointed cabbage, carrots, and celery. Peel and finely chop the ginger, and sauté it with the vegetables in a pan in neutral oil. Deglaze with soy sauce and water and simmer until the liquid has reduced. Let the mixture cool. 3. While the mixture is cooling, wash the broccoli and cut into bite-sized pieces. Clean and quarter the mushrooms. First, fry the broccoli in a pan in neutral oil and deglaze with a little water. Then briefly cook the mushrooms and season with salt and pepper. 4. Once the mixture has cooled completely, place 1 teaspoon of the mixture into the center of each dough piece. Moisten the edges and lift all four corners of the dough over the filling, press together, and seal the open edges. Repeat with the remaining pieces. Boil some water in a pot and insert a steamer lined with paper. Place the wontons in the steamer, cover, and steam for about 8 minutes. 5. Strain the soup through a sieve, heat through, and season with lime juice, palm sugar, and fish sauce. To serve, place the vegetables in the center of the plate, arrange the wontons around them, pour over the broth, and garnish with coriander, white, and black sesame seeds. Viki’s tip: For a vegetarian version, you can replace the fish sauce with oyster mushroom sauce.