Gluten-Free Wonton Soup

For the wrappers:

• 2 cups all-purpose gluten-free flour, plus more for sprinkling
• 1 tsp sea salt
• 4 medium-sized eggs, beaten
• 1/4 cup warm water

For the wonton filling:

• 1/2 pound raw peeled and deveined shrimp
• 3-4 dried shiitake mushrooms, rehydrated and finely chopped
• 1 tbsp finely minced or grated ginger
• 1 tbsp finely minced or grated garlic
• 1 1/2 tbsp. Organic Original  Coconut Aminos
• 2 tsp sesame oil
• 1/2 tbsp cornstarch

For the broth:

• 2 tsp sesame oil
• 3 garlic cloves, minced
• 1 tbsp finely minced ginger
• 5 cups vegetable broth or chicken broth
• 2 tbsp Coconut Secret Coconut Aminos, more to taste
• 1 tbsp fish sauce
• 6 baby bok choy, cut in quarters
• 2 green onions, thinly sliced, to serve
• 1-2 tsp chili sauce, to serve (optional)

1. To make the wonton wrappers, whisk together the flour and sea salt in a large bowl. In a separate bowl. combine the eggs and water. Slowly stir the egg mixture into the flour and mix with your hands until a sticky dough forms.

2. Dust a clean surface and a rolling pin with flour. Roll the dough out as possible thinly as possible, about 1/8-inch thick, making sure the dough doesn’t stick to the surface as you go.

3. Cut the sheet of dough into 3-inch squares with a pizza cutter. Cover with a damp towel while you work on the filling.

4. To make the filling, place the shrimp in a food processor and process until finely minced. Add the rest of the ingredients and pulse 1-2 times until evenly mixed.

5. Heat oil in a medium-sized pot. Add the garlic and ginger and fry briefly. Add the broth, coconut aminos and fish sauce. Simmer for 5-6 minutes.

6. Add the wontons to the pot and boil for 5-6 minutes or until the shrimp are cooked and the wrappers are tender.

7. Remove the wontons with a strainer and divide them into bowls. Add the bok choy to the broth and cook until wilted, about 2-3 minutes.

8. Divide the bok choy and soup between bowls and top with green onions and chili sauce (optional). Serve immediately.