•  1.5 litres chicken stock
•  2 large red chillies, seeds removed and chopped
•  8 slices ginger
•  350g snake beans, chopped
•  ¼ cup coriander (cilantro) leaves

chilli chicken wontons

•  350g chicken mince
•  ¼ cup chilli paste in soy bean oil or mild chilli sauce
•  3 green onions (scallions), finely chopped
•  32 wonton wrappers

  To make the chilli chicken wontons, place the chicken, chilli paste and green onion in a bowl and mix to combine. Place 2 teaspoons of the mixture on a wonton wrapper, brush edges with water and press together to seal. Repeat with remaining mixture and wrappers. Set aside. Makes 32 wontons.

   Place the stock, chilli and ginger in a saucepan and bring to a simmer. Add the snake beans and cook for 4 minutes or until tender. Remove the beans from the soup and divide between serving bowls.

   Add half the wontons to the soup and cook for 6 minutes or until cooked through. Remove and add to bowls. Repeat with remaining wontons. To serve, ladle soup into bowls and top with coriander. Serves 4.