Wonton Soup

ingredients
2 tsp vegetable or coconut oil
4 cloves garlic, chopped, divided
1 small (1”) piece ginger, peeled, minced, and divided
3 tbsp fish sauce
soy sauce
1/2 lb raw, peeled, deveined shrimp,
1 green jalapeño, finely minced
1 medium shallot, minced
4 green onions, sliced (reserve a few pinches for garnish)
about 20 small, round wonton wrappers

Directions
Heat oil in a large soup pot over medium heat. Add half of the garlic and half of the ginger and cook for 1 minute, stirring. Add the fish sauce, 3 tbsp soy sauce and 6 cups of water. Stir well, and taste. Add a touch more soy sauce if it’s not salty enough for you (or a touch more water, if it tastes too salty for you). Cover, increase heat to high, and bring to a boil. Once it boils, reduce heat to medium, and let simmer while you prepare the wontons.

In a mixing bowl, combine the remaining garlic and ginger, the shrimp, the jalapeño, the shallot and the green onions. Add 1 tbsp soy sauce and stir well to combine.

To roll the wontons, brush the edges of a won ton skin lightly with water (use a clean finger or a small pastry brush). Place about 3/4 tsp of the shrimp mixture in the center of the wrapper. Fold the wrapper in half and make 5-6 small pleats as you seal the wrapper together, pinching gently to ensure total closure. Repeat with the remaining filling and wrappers, until all the wontons are made.

Add the prepared wontons to the simmering broth. Cook for 7-8 minutes, until the wrappers are no longer doughy.

Divide between bowls (make sure each bowl gets an even number of wontons) and garnish with the reserved green onions.

Serve immediately.