Wonton Soup Recipe เกี้ยวนำ้ – Hot Thai Kitchen


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  1. followed your directions and all my wontons opened during the cooking process, completely ruined the soup! they separated and I had a pot of little meatballs and a conglomerate of cooked wonton skins!! I used the thin wonton wrappers and made sure they were "pinched" together just like you showed here. I even lowered the heat on the stove to reduce to a simmer, didn't help.

  2. Hello Pai, I hope you are aware that your website is not working properly. This morning I checked a recipe and it was all fine, but for the last 4 hours or so, I get "403 Forbidden Access to this resource on the server is denied".

    In case you need any help, feel free to contact me. I'm a software engineer and might give you a hand fixing the issue. I want my recipes BACK! 😉

  3. Hi Pailin I love your videos!
    I'm from Hong Kong and just to share my family's way of cooking. We usually first boil wonton (or wonton noodle) and then use the same water to cook green vegetables. Wonton wrapper or noodles would make the water more alkaline and will make the vegetable nicely green. I guess you may understand the reason behind more than me. I found the following English reference just by a quick google search.
    Happy cooking!

  4. Finally! I found a version of won ton soup that I like. I always had that issue of the coating of flour on the wrapper making the soup base murky and sometimes it thickens. So the extra step that you did (boiling won ton in water) I would usually do this too but I was always not sure if I was doing it right. Thank you for that extra instruction.

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