Summary

Ingredients

• 12 WanTan, vegan
• 4 spring onion (s)
• 2 cloves garlic)
• 600 ml vegetable stock
• 400 ml coconut milk
• 2 tablespoon peanut butter
• 4 teaspoon curry paste, red
• 1 teaspoon ginger

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Instructions

1. Cut the spring onion into slices and set aside some of the green part as a garnish. Chop the garlic into small pieces.
2. Heat some vegetable oil in a saucepan and briefly sauté the spring onion and garlic. Add curry paste, peanut butter and ginger and sauté briefly. Deglaze with the coconut milk and stir until the peanut butter and chili paste have dissolved. Add the broth and bring to the boil.
3. Add the wontons to the soup and let it steep for 5 - 7 minutes in the simmering soup. Divide the soup and wonton into 2 bowls and garnish with the green rolls.
4. Tip: If you like it spicier, you can drizzle some chilli oil into the bowl before serving.