4 cups low-sodium chicken broth
1/2 cup chicken thigh meat, cooked and chopped
4 thinly sliced shiitake mushrooms
1 stalk lemongrass
2 spring onions, thinly sliced
6 teaspoons fresh ginger, grated
1 tablespoon soy sauce
2 teaspoons oyster sauce
1 tablespoon fish sauce
1/4 teaspoon red chili flakes (optional)
1 tablespoon lemon juice
1 package wonton wrappers
1/4 cup fresh chopped cilantro
Kosher salt and freshly ground black pepper
Thai basil, chopped, (optional)
Thai chili, sliced (optional)
In a food processor, pulse together the chicken, ginger, spring onions, oyster sauce, and fish sauce until blended into a paste.
On a dry, flat surface, lay out six wonton wrappers.
Place a teaspoon of chicken mixture in the center of each wrapper.
Using your finger and a little water, lightly wet the edges of the wonton wrappers, and fold them over to form triangular dumplings. The wrapper should be completely sealed so no filling can come out while cooking.
Pour the chicken broth into a large soup pot over medium-high heat.
Gently smash the lemongrass stalk, and add the lemongrass, soy sauce, and mushrooms. Bring to a boil, and reduce to a simmer, about five to seven minutes.
Turn the heat back up to medium-high. Add the dumplings and chili flakes to the broth, and bring back up to a boil.
Cook the soup until the dumplings start to float. This ensures that the wrapper is cooked and the filling is heated through.
Turn the heat down to medium-low, and add the lemon juice and cilantro.
Taste for seasoning, and use fish sauce or soy sauce to adjust as desired. Continue to simmer three to five minutes.
Remove soup from heat, and serve into individual bowls. Garnish with fresh chopped cilantro, Thai basil, and/or thin sliced Thai chilis.
