This recipe artfully provides everything you’d want in a light chicken soup, with the bonus of slightly chewy, perfectly delicious wontons. It’s well worth the bit of extra effort required to make and simmer those tasty little triangles. If you like your vegetables a bit tender, simmer the carrots and harder ends of the bok choy for a few minutes before serving. Though warming and providing just the right degree of comfort on a cool, rainy spring day, this colorful soup is light, fragrant and full of bright flavors. It’s definitely a keeper and I highly recommend it! - AntoniaJames —AntoniaJames
For the broth
cloves minced garlic
fresh minced ginger
vegetable or peanut oil
Filling and assembly
1 1/2 to 2 cups
finely minced or shredded cooked chicken thigh meat
grated fresh ginger
green onions, finely diced
baby bok choy or shanghai bok choy sliced thinly
peapods sliced on the diagonal into 4 pieces each
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!