Fresh Herbs: (Spring Onions, Coriander or Thai Basil)
Long Red Chilli (sliced)
Fried Shallots
Instructions
Soup Base
1
Heat vegetable oil in a large pot over medium heat. Add onion, ginger and garlic, and cook for 2-3 minutes, stirring until fragrant and soft.
2
Add the red curry paste and cook for a further minute.
3
Minx in the chicken stock, coconut milk, sugar, and fish sauce. Bring to a boil, then reduce to s simmer for 10 minutes.
4
Add lime juice, taste and season as desired.
Chunkies
5
Boil wontons and bok choy in a separate pot.
Assembly
6
In the serving bowls, place cooked wontons and bokchoy once cooked. Ladle over the hot soup, and garnish wiht the fresh herbs, chili and fried shallots
