This is surprisingly simple to make. I think the key to this is making a light and refreshing broth with a richer, more punchy wonton filling. The minced and cooked down mushrooms with plenty of soy that go in the wonton wrappers should help create this balance.
4 cloves of garlic (minced)
1.5 inches of ginger (minced)
1 pack of shitake mushrooms
100g chestnut mushrooms
Readymade wonton wrappers (I used about eight wrappers)
1.5 inches of ginger
1 stick of lemon grass
600mls vegetarian stock
Halve the minced garlic and the ginger and fry in oil in two separate pans – one of which needs to be high sided for the soup. Bash a stick of lemon grass and add it to the high sided pan along with the vegetarian stock, a splash of soy, sliced chilli and about half of the pack of shitake mushrooms (whole with the stalks removed). Keep this bubbling away.
In the other pan, once the ginger and garlic has cooked, mince (as small as possible) the carrot, the remaining shitake mushrooms (along with any remaining stalks) and chestnut mushrooms. Season this well and add a good splash of dark soy sauce. Fry until the mushrooms and carrot is properly cooked through. Place a dollop of this mixture into the middle of a wonton wrapper. Wet your finger and run it around the inside of the wonton pastry before folding it all together into a little parcel. Try to make sure each parcel is securely stuck together so none of the mushroom mixture can escape into the broth when cooking. However, it is slightly inevitable that one or two may explode upon cooking – don’t worry about this!
Once all the mixture is in wonton wrappers, add to the soup, along with the pak choi and cook for a further 3 – 4 minutes before serving.
Once you have put the soup into bowls – squeeze a bit of lime juice on top to add a bit more freshness.