Lemongrass soup with shrimp wontons

Ingredients for 4 servings:

• 2 tbsp shrimp paste (tom yum)
• 1 liter vegetable broth
• 3 stalks lemongrass, white parts, finely chopped
• 6 kaffir lime leaves
• 2 small chili peppers, finely chopped
• 200 ml coconut milk
• 1 tbsp palm sugar, grated
• 1 tbsp lime juice
• 1 tbsp fish sauce
• Coriander leaves, for garnishing
• 20 dough sheets (wonton)
• 325 g shrimp(s), raw, finely chopped
• 2 tbsp coriander greens, finely chopped
• 1 tbsp Thai basil, finely chopped
• 2 tbsp celery, finely chopped
• 2 spring onions, finely chopped
• 1 egg(s), lightly beaten

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the filling, mix the shrimp, coriander, Thai basil, celery, and spring onions in a bowl. Spread the wonton wrappers out on a work surface and place 1-2 teaspoons of the filling in the center of each. Brush the edges of the wrappers with a little egg and press firmly together around the filling. Prepare 1 liter of vegetable stock. Heat the wok over medium heat and briefly fry the tom yum paste (careful, it’s spicy; use a little less if necessary) for about 10 seconds until fragrant, then slowly add the stock. Bring to a boil over high heat, add the coconut milk, chili, lemongrass, and kaffir lime leaves, and simmer over medium heat for 5 minutes. Then add the fish sauce, palm sugar, and lime juice. Let the wontons cook in the soup for 2 minutes. To serve, ladle the soup without the lemongrass if possible (it won’t become soft) and garnish with fresh coriander.