Clay's Kitchen : Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

Kiao Nam (Wonton Soup) เกี๊ยวน้ำ

Servings: 4

The picture to the left is a bowl of Wonton Soup from Wat Thai Los Angeles. It was so much more complex than the recipe presented here. It contained tender pieces of roast pork, firm fish balls, sliced scallions, "spongy" slices of bean curd for texture, topped with Asian celery. I annointed it with crushed chili in oil. It was delicious, or "ah-loy" as a Thai speaker would say.
Click on image to enlarge (© Photograph by Clay Irving)

20 pieces soft wonton skins
6 ounces chopped chicken
6 ounces spinach
4 ounces nam pla
¼ teaspoon roasted garlic
⅛ teaspoon black pepper
1 ounce chopped mushroom
26 ounces water

First mix the chicken, black pepper and mushroom in a bowl. Next place a dime size portion of the chicken mixture in the center of a wonton skin. Pinch the end together so it looks like a tear drop.

Start heating the water. Add the wonton. Bring to a boil. Boil the soup for 3 ½ minutes. In your serving bowl add the nam pla. Do not add this to the boiling soup! When the wonton are cooked, place the soup in the serving bowl over the spinach and nam pla. Garnish with the roasted garlic and a sprinkle of black pepper.

Search for Recipes, Search using Google, or Return to Cookbook Index

	The picture to the left is a bowl of Wonton Soup from Wat Thai Los Angeles. It was so much more complex than the recipe presented here. It contained tender pieces of roast pork, firm fish balls, sliced scallions, "spongy" slices of bean curd for texture, topped with Asian celery. I annointed it with crushed chili in oil. It was delicious, or "ah-loy" as a Thai speaker would say.
Click on image to enlarge (© Photograph by Clay Irving)