*Ingredients*
– *For Anti-Inflammatory Broth:*
– 6 cups low-sodium chicken or vegetable broth
– 1 inch fresh ginger, sliced
– 2 garlic cloves, crushed
– 1 tsp turmeric + pinch black pepper
– 1 tbsp low-sodium soy sauce or coconut aminos
– 1 tsp extra virgin olive oil or toasted sesame oil
– 1 tsp apple cider vinegar or lemon juice
– *For Wontons – like in bowl:*
– 16-20 small wonton wrappers _store-bought or whole wheat_
– 250g ground chicken or turkey, lean
– 1/2 cup finely chopped spinach or bok choy
– 1 green onion, white part minced
– 1 tsp grated ginger + 1 garlic clove minced
– 1 tsp olive oil
– Pinch sea salt and pepper
– *For Topping – green like screenshot:*
– 2 green onions, sliced into rings
– Handful cilantro or parsley, chopped
– Chili flakes _optional, small pinch_
– Squeeze lime
*Instructions*
– *1. Make filling:* In bowl, mix ground chicken, chopped spinach/bok choy, minced white green onion, grated ginger, garlic, olive oil, salt, pepper. Mix lightly, do not overwork.
– *2. Wrap wontons:* Place 1 tsp filling in center of each wrapper. Wet edges with water, fold into triangle and press to seal, then bring corners together. Keep covered with damp cloth.
– *3. Prep broth:* In large pot, heat 1 tsp olive oil. Add sliced ginger and crushed garlic, saute 30 sec. Add broth, turmeric, black pepper. Bring to gentle boil.
– *4. Simmer:* Lower heat, add soy sauce / coconut aminos. Simmer 10 min to infuse flavor. Remove ginger slices.
– *5. Cook wontons:* Bring broth back to light simmer. Add wontons one by one, do not crowd. Cook 4-5 min until they float and filling is cooked through 165°F inside.
– *6. Add greens:* In last 1 minute, add extra chopped spinach/bok choy if you want more green like in screenshot.
– *7. Finish:* Turn off heat. Add lemon juice / vinegar and sesame oil.
– *8. Serve:* Ladle wontons + broth into white bowl like screenshot. Top generously with sliced green onions and cilantro. Add chili flakes and lime if you like.
– *9. Store:* Best fresh. Broth can be refrigerated 3 days. Wontons separate 2 days. Freeze uncooked wontons 1 month.