Chive wontons in Asian broth

Ingredients

150 gram firm silken tofu

500 gram choy sum, trimmed

2 tablespoon finely chopped fresh chives

190 gram can water chestnuts, rinsed, drained, chopped finely

2 fresh long red chillies, chopped finely

30 wonton wrappers

1 litre (4 cups) vegetable stock

1 litre (4 cups) water

10 centimetre stick fresh lemon grass (20g), chopped coarsely

2 centimetre piece fresh ginger (10g), chopped coarsely

1 clove garlic, quartered

2 kaffir lime leaves

1/4 cup (60ml) light soy sauce

Method

1.Dry tofu with absorbent paper then chop coarsely. Stand tofu on several layers of absorbent paper, cover with more paper; stand for 20 minutes. Chop finely

2.Chop a quarter of the choy sum finely. Combine in medium bowl with tofu, chives, water chestnut and half the chilli

3.Centre level tablespoons of tofu mixture on a wrapper. Brush wrapper edges with water; gather edges above filling, pinching together to seal. Repeat process with remaining wrappers and filling

4.Combine stock, the water, lemon grass, ginger, garlic, lime leaves, sauce and remaining chilli in large saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Strain into large bowl; discard solids

5.Return broth to pan; bring to a boil; cook wontons, in two batches, about 4 minutes or until cooked through. Transfer wontons to individual serving bowls

6.Cook remaining choy sum in broth until just tender. Divide choy sum among bowls then ladle broth over choy sum and wontons