FLOATING PURSES IN COCONUT MILK

Preparation Method :

• Mix the chicken garlic, chopped coriander and pepper together. Spoon the mixture into the middle of each wonton sheet.
• Brush the edge with water and gather up, squeezing the corners together to make a little purse. Lay on a tray and repeat until you have used up all the filling and sheets.
• Cook the wonton purses in boiling water for about 2 - 3 minutes or until they float up. Lift the purses out with a slotted spoon and drop into a bowl of cold water.
• Put the coconut milk, stock, lemon grass, galangal coriander and shallots in a saucepan and bring to the boil. Add the mushrooms and chilies and cook for 3 - 4 minutes. Add the fish sauce and lime juice. Taste and adjust the seasoning.
• Drain the cooked wontons and spoon into the stock saucepan. Add the cherry tomatoes in the last few seconds, taking care not to let them lose their shape.
• Place a handful of spinach leaves into each serving bowl. Divide and spoon the hot and sour soup with wontons into each serving bowl.