Pork And Water Chestnut Wonton Soup - cooking recipe

Ingredients

8 cups chicken stock
3/4 inch fresh ginger, peeled, very roughly chopped
2 tbsp fish sauce
1/2 None lime, juiced
2 tsp palm sugar
1 bunch fresh Thai basil, leaves roughly chopped
8 oz whole water chestnuts, roughly chopped
1 inch fresh ginger, peeled, finely chopped
3 tbsp peanuts, roughly chopped
1 lb pork tenderloin, minced
1/3 cup hoisin sauce
43 None wonton wrappers
None None chopped fresh Thai basil, fresh cilantro, fried onions or finely sliced spring onions, to garnish

Preparation

Bring chicken stock to a boil. Reduce heat to a simmer and add ginger, fish sauce, lime juice and palm sugar. Let simmer while you prepare the wontons.
In a food processor, process basil leaves, water chestnuts, ginger, peanuts and pork. Add hoisin sauce and mix until combined.
Lay a clean dry tea towel on a flat work surface and a clean damp tea towel on a baking tray. Place 1 wonton wrapper on dry tea towel in a diamond shape. Place 1 tsp pork mixture in the center and moisten edges. Pinch top and bottom corners together. Bring left and right corners into center and pinch to combine with top and bottom corners. Edges will form a cross that runs from corner to corner. Repeat with remaining wonton wrappers and filling.
Cook wontons in boiling salted water for 5 mins. Transfer to serving bowls with a slotted spoon then ladle soup over top. Garnish with fresh herbs and onions.