Name: Coconut and kaffir lime broth with sweet potato wontons
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: Asia
Ingredients: 2 lemongrass stalks, outer layer removed and stalks bruised; 400 ml/14 fl oz/1¾ cups vegetable stock; 400 g/14 oz can coconut milk; 1 tbsp light soy sauce; 4 fresh kaffir lime leaves, shredded; 1 large handful pea shoots or watercress; 2.5 cm/1 in piece of fresh root ginger, sliced into rounds; sea salt and freshly ground black pepper; 20 square wonton wrappers (for steaming), defrosted if frozen; 2 spring onions/scallions, shredded; 2 tsp light soy sauce; 1 tsp sesame oil; 200 g/7 oz sweet potatoes, peeled and sliced; 1.5 cm/5/8 in piece of fresh root ginger, peeled and grated; 2 red chillies, deseeded and thinly sliced; 1 leek, thinly sliced diagonally

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 10

Appears in

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

About

Find wonton wrappers for making steamed dumplings in Asian grocers. They’re available chilled or frozen and I like to stock up on a few packs, keeping them in the freezer for times when I have a craving for dumplings. These wontons are filled with either a gingery sweet potato purée or crab, for non-vegetarians, and come with a rejuvenating broth.