Posted By: Mama Mangia 
Oct 24  # 6 of 9
Pork Wonton Soup

2 dried chinese mushrooms
5 oz of pork mince
1 tablespoon of fresh coriander, chopped
1 tablespoon of soy sauce
2 teaspoons of fresh ginger, grated
18 wonton wrappers

6 1/4 cups of chicken stock
2 dried chinese mushrooms
1 garlic clove, halved
fresh ginger, sliced
1 tablespoon of soy sauce
6 1/2 oz of thin egg noodles
3 1/2 oz of mushrooms
2 spring onions, sliced

Combine the chopped mushrooms, pork, coriander, soy sauce and ginger in a bowl, and mix together well.

Brush the edge of each wonton paper with water and place the spoonful of the pork mixture into the center of each wonton. Stick the edges together.

Combine stock, mushrooms, garlic, ginger, and soy sauce in a large saucepan and bring to a boil. Reduce heat and simmer the broth for 15 minutes. Strain the soup and remove the ginger and garlic. Slice the mushrooms and return to the soup.

Cook the egg noodles in boiling water for a 2 minutes until tender. Drain well.

Add the wontons to the soup and cook for a further 5 minutes. Add the noodles, mushrooms and spring onions and continue to cook until the vegetables are tender.
 Posted By: Mama Mangia 
Oct 24  # 7 of 9
Prawn Soup with Noodles and Lemongrass

2 lb of medium prawns
2 stems of lemongrass, sliced
2 lime leaves, finely sliced
2 garlic cloves, chopped
1 teaspoon of fresh ginger, grated
2 tablespoons of coriander, chopped
2 large red chillies, seeded and sliced
4 cups of fish stock
8 oz of fine rice noodles
6 spring onions, sliced
1 tablespoon of thai fish sauce
2-3 tablespoons of lime juice
2 cups of bean sprouts
salt and pepper to taste
1/3 cup of coriander leaves

Peel and devein the prawns, leaving the tails intact. Set aside.

Put the prawn heads and shells in a large saucepan with the lemongrass, lime leaves, garlic, ginger, coriander stems and half of the chilli. Add the fish stock and 2 cups of water and bring to a boil. Reduce the heat and simmer for 15 minutes. Strain and remove the solid pieces from the broth.

Pour the prawn broth back into the saucepan and bring to a boil over a medium heat. Add the noodles and simmer for 5 minutes, or until soft.

Add the prawns, spring onions, fish sauce, lime juice and the remaining chilli. Cook for 2 minutes or until the prawns turn a pinkish color. Add the bean sprouts.

Taste the prawn broth and add extra fish sauce, lime juice, salt or pepper if required. Serve immediately with coriander leaves for garnish.
 Posted By: ChileFarmer 
Oct 24  # 8 of 9
Mama, I am liking the crisp ginger beef. Think that might work with chicken? CF:)
 Posted By: Mama Mangia 
Oct 25  # 9 of 9
I was thinking the same thing - or pork!