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24 x frozen wontons (or try my homemade version here)
1 tbsp vegetable oil
1 onion, finely chopped
1 thumb-sized piece of ginger, grated
2 garlic cloves, minced
1 x Marion’s Kitchen Yellow Curry Meal Kit
– THAI YELLOW CURRY PASTE
– COCONUT CREAM
– DRIED HERBS & CHILLI
– BAMBOO SHOOTS
4 cups chicken stock
Lime juice, to taste
Chopped Coriander
Long red chilli, sliced
Fried shallots
blanched Asian greens e.g. bok choy to serve
Heat the vegetable oil in a large pot over medium heat. Add the onion, ginger, and garlic, and cook for 2-3 minutes, stirring occasionally, until fragrant and softened.
Stir in the YELLOW CURRY PASTE and cook for another minute.
Pour in the chicken stock and COCONUT MILK and bring to a boil.
Add the fragrant DRIED HERBS & CHILLIES. Stir through and wait for the curry to start simmering again.
Open up those tasty BAMBOO SHOOTS, drain away the liquid and pop them into your curry then reduce the heat and let it simmer for 10 minutes.
While the soup is simmering, boil the wontons and Asian greens separately according to package instructions.
Once the wontons and greens are cooked, transfer them to serving bowls. Ladle the hot curry soup over them.
Top with coriander, sliced chilli, a squeeze of lime and fried shallots for added flavour and texture. Serve and enjoy!
