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This is a great way to use up lots of vegetables. It’s a really low fat dish and very cheap to make! It’s a dish that you can prepare in advance, arrange all the vegetables in the bowls, then when you are ready, pour over the broth. Please taste the broth as you go, making sure there is a balance of sweet/sour/salty/heat.

LEMONGRASS BROTH
500ml water
500ml chicken or vegetable stock
3 cloves garlic
1 thumb of Ginger
¼ onion
½ lemongrass shoot
1 tsp black pepper corns
1 tsp coriander seeds
½ fresh chilli
A few slices of dried shitake mushrooms

Chop all the ingredients roughly and put in a pot. Set to a slow simmer. Do this before all other steps and the flavours will have time to develop… check for seasoning.

WONTON
80g Pork Mince
A few slices of Ginger, finely diced
A small piece of onion, finely diced
Sprinkle of Garam Masala or Chinese Five Spice
6 Water Chestnuts, finely diced
Wonton Wrappers

1. Mix all ingredients together
2. Take small teaspoonfuls of mixture and fold into wonton wrappers.
3. Set aside until later

TO PREPARE
1. Prepare some noodles (Hokkien, Singapore or Soba) and divide them between two large soup bowls.
2. Finely chop lots of vegetables – REALLY thin! Use a mandolin if you have one (i wish i did!). The vegies i use are Fresh Mushroom, Carrot, Celery, Snow Peas, Pumpkin, onion, spring onion, capsicum, pak choy, asparagus etc etc
3. Place them around the edges of the bowls in groups (it looks fancy!)
4. Bring a pot of water to a simmer and put the wontons in for a few minutes. Take one out and cut it open to check to make sure the pork mince is cooked.
5. Place the wontons in the soup bowls
6. Strain the broth and ladle over the vegetables. The heat of the broth will cook the vegetables a little.
7. Serve with fresh herbs (parsley and coriander)
8. Have some Kecap Manis (sweet soy sauce) on the table so they can add as much as they like.