Curried chicken wonton

1. In a small bowl combine chicken, water chestnuts, green onion, pine nuts and curry powder. Season with salt and pepper.

2. Place a small spoon of filling in the middle of a wonton wrapper. Brush edges with beaten egg. Fold to form a triangle and then seal. Take two corners on the triangle and press together with a small amount of egg wash to form a crescent.

3. Place on wax paper lined baking sheet. Continue making wontons. Put in frig until ready to use. (if you double the filling, you will still have enough wrappers - freeze half the wontons on a cookie sheet the put in a bag an freeze to make a second batch of soup later)

4. In a medium pot, bring the stock to a boil. In a food processor chop the shallots and lemon grass together until finely minced. Add the lemon grass mixture, galangal, cilantro stems, and kaffir lime to stock. Reduce heat and simmer for 20 minutes. Strain.

5. Return to pot add fish sauce, lime juice, palm sugar and chilies.

6. Add wontons to soup and simmer uncovered until the filling is firm and cooked through, about 5 minutes. Ladle into bowls and garnish with cilantro leaves.

7. - all the less common ingredients should be available at any Asian grocery store.
- I like to add thin sliced red pepper or slivered mushrooms (the dried kind you get at the asian market, reconstituted and sliced thin), and sometimes a few nice shrimp