Wonton Soup

Now I know what you’re thinking. With thanksgiving just one prep day away, why is she posting a wonton soup recipe? My reasoning is 2 fold: 1. This is what I’m eating in the meantime before I have days of leftover thanksgiving food. 2. These chicken and cilantro wontons are on sale at @costco right now so go buy yourself a bag so you can make this too! *Recipe* - 1 t sesame oil - 1 t minced ginger - 1 t minced garlic - Scallions, chopped - 3 c chicken broth - 1 carrot thinly cut into rounds - Handful of snow peas - Baby bok choy or a handful of baby spinach - 1/2 a lime - Bunch of cilantro - 1 t soy sauce - 4-5 frozen chicken wontons (fully cooked) - Sriracha hot chili sauce (optional) • In a pot, heat up sesame oil on medium heat. • Add your minced ginger, garlic, and the whites of the scallions and cook for 1-2 min until aromatic. Don’t let them brown. • Add in your chicken broth and soy sauce and stir. Add in your veggies at this time and bring to a boil. Mushrooms would be great also! If you are using spinach only add them at the end. • Add in your frozen wontons. They cook in 3-4 mins. • Turn off the heat and add in your spinach leaves. They wilt within moments so save this for the end. • Scoop out your wontons and put them in a large bowl. Pour the delicious broth over the wontons. Garnish with cilantro leaves and chopped scallions. On top I squeezed a little bit of lime juice and a squirt of sriracha. This comes together within minutes but tastes like you got it at a restaurant!