Ah, I have finally emerged from my turkey coma. I think I gained 5 pounds in the past week. And now, all the holiday baking starts. Heaven help me! There are going to be so many enticing sweets hanging around the house. Not only will I be busy with baking, but our busiest gigging season also starts up. Now more than ever, I try to make quick and healthy dinners to get us through these busy times.
I’m a sucker for the Thai wonton soup at Pei Wei. It’s a perfect example of a fusion dish – a traditional Chinese soup with a Thai inspired broth. Any time I get takeout from the place, I always make sure to order this. The wontons don’t take too long to make, and the wrappers are easy to work with.
Note: I usually make a double batch of wontons and freeze half for a later use. To freeze, place freshly wrapped wontons on a lined baking sheet and place in the freezer. Once they are frozen solid, transfer them to a freezer-safe container and keep frozen until ready to use.
- To make the wontons: In a mixing bowl, combine the ground pork, garlic, green onion, ginger, soy sauce, rice vinegar, and black pepper. Fill a small bowl with water. Place a wonton wrapper on a clean surface. Place about 2 tsp of meat mixture towards one corner of the wonton. Dip your fingertip in the bowl of water and lightly wet the edges of the square. Fold wrapper diagonally over the meat and press edges together to seal. Place wontons on a plate in a single layer.
- To make the soup: Heat olive oil over medium-high in a large pot. Add lemongrass, garlic, and ginger; sauté until fragrant, about 3 minutes. Add chicken stock and bring to a boil. Reduce heat and simmer for 20 minutes. Using a mesh strainer, remove the solids from the stock. Gently drop the wontons into the stock and simmer another 10 minutes. Stir occasionally (and gently). Add the spinach and simmer another 5 minutes.
- Carefully spoon soup into bowls. Garnish with lime and Thai basil.