Thai Wonton Soup
"Note: I usually make a double batch of wontons and freeze half for a later use. To freeze, place freshly wrapped wontons on a lined baking sheet and place in the freezer. Once they are frozen solid, transfer them to a freezer-safe container and keep frozen until ready to use...."
INGREDIENTS
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1/2 lb ground pork or beef
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1 clove garlic, minced
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1 green onion, white and light green parts finely chopped
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2 tsp minced fresh ginger
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1 1/2 Tbs soy sauce
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2 tsp rice vinegar
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1/4 tsp black pepper
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15-20 wonton wrappers (I used square)
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2 Tbs olive oil
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1/2 c lemongrass, sliced into rounds (3 small stalks or one large stalk)
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2 cloves garlic, chopped
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2 Tbs ginger, roughly chopped
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8 c chicken stock
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1 c baby spinach, tightly packed
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Lime wedges
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Thai basil
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