Ginger and Lemongrass Infused Soup with Chicken Wontons

Ginger and Lemongrass Infused Soup with Chicken Wontons
Serves 4

8 Cups Low Sodium Chicken Broth
2 Stalks Lemongrass-chopped
2 Tbsp Fresh Ginger-peeled and chopped
2 Dashes Sesame Oil
1 tsp Salt

Wontons

1/2 Chicken Breast-diced
1/4 tsp Ginger
1 Green Onion-rough chop
1/4 tsp Cilantro
1 Tbsp Soy Sauce
1 Tbsp Sweet Chili Sauce
1 Squirt Srachi
10 Wonton wrappers

In a stock pot, combine broth, lemon grass, ginger and sesame oil. Simmer for an hour or so. Add salt to taste.

In a food processor, mix all ingredients for wontons, except the wrapper. Pulse until the mixture is fine. Wet each corner of the wonton wrapper and place a tablespoon of the chicken mixture in the middle. Bring the sides of the wonton up and pinch so the bundle stays closed. Place in simmering soup and cook for about 7 minutes. Serve and enjoy!