Deconstructed Wonton Noodle Soup

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Craving all the comforting flavors of wonton noodle soup without the extra fuss? This Deconstructed Wonton Noodle dish brings together everything you love—tender noodles, savory seasoned meat, fresh vegetables, and a flavorful broth—in an easy, relaxed format.

Ingredients

• 1 tsp peanut oil
• 2 tbsp red curry paste
• 270ml coconut milk
• 500ml chicken stock
• 1 tbsp fish sauce
• 1 lime, juiced
• 1 tsp sugar
• 3-4 stems of Chinese broccoli, roughly chopped
• 10 square egg wonton wrappers, cut into triangles
• 2 spring onions, julienned to garnish

Meatballs

• 250g chicken mince
• 1 clove garlic, finely grated
• 1 tsp fresh ginger, grated
• 1 egg
• ⅓ cup panko breadcrumbs
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• Pinch of white pepper

Method

1. Heat the peanut oil in a pot over medium heat, then add the curry paste. Cook for 1 minute, then add the coconut milk and stock and cook on a gentle boil for 10-12 minutes.
2. For the meatballs, combine all the ingredients until a sticky mixture forms. Using 2 teaspoons, drop teaspoon-sized balls of the filling into the simmering broth. Poach for 8-10 minutes.
3. Once the meatballs are cooked, drop the wonton wrappers into the soup one at a time, while stirring to prevent them from sticking. Add the broccoli and simmer for 3-4 minutes more.
4. Season the soup with fish sauce, lime juice and sugar.
5. Ladle soup into a bowl and garnish with spring onions.