Wonton Soup

A delicate soup made with chicken, shrimp, pork wontons, and packed with flavor.

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Prep Time 45

Cook Time 16

Total Time 1 1

Course Appetizer, Main Course

Cuisine Asian

Servings people

Calories 586 kcal

Equipment

several bowls of various sizes
cutting board
kitchen knife
paring knife - for deveining the shrimp
cookie sheet
parchment paper
large stockpot
large perforated spoon
large ladle
large serving bowl
soup bowls
soup spoons

Ingredients

For the wonton filling

¼ pound ground pork
½ tsp ginger - grated or minced
1 tsp light brown sugar
1 tsp rice vinegar - such as Qian Hu Chinese Shaohsing Rice Cooking Wine
1 tsp light soy sauce - such as Pearl River Bridge Light Soy Sauce
1 tbsp green onions - finely chopped
24 wonton wrappers
2 tbsp water - for sealing the wonton wrappers

For the soup

¼ pound medium shrimp - peeled and deveined
2 chicken thighs - skinned, deboned, and cubed
8 cups chicken stock
8 ounce water chestnuts - sliced
1 tbsp soy sauce - such as Pearl River Bridge Light Soy Sauce
½ tsp fresh ginger - grated or minced
1 tsp light brown sugar
1 tbsp rice wine - such as Qian Hu Chinese Shaohsing Rice Cooking Wine
1 tbsp green onion - finely chopped
1 cup baby spinach leaves
1 cup Cremini mushrooms - sliced

Instructions

In a glass bowl, thoroughly combine the wonton filling ingredients. Set in the refrigerator until ready to use, allowing the flavors to meld.
1/4 pound ground pork, 1 tsp light brown sugar, 1 tsp rice vinegar, 1 tsp light soy sauce, 1/2 tsp ginger, 1 tbsp green onions
Lay out wonton wrappers on your cutting board a few at a time, oriented diagonally with a corner facing toward you. Wet each corner of the wrapper with a little water. Add a round tsp of filling to the center. Fold the corner facing you over the top of the filling, and press it to the opposite corner, making a triangle facing away from you. Fold the corners of the triangle together at the bottom, allowing the top corner to naturally fold over.
24 wonton wrappers
Set each wonton onto a cookie sheet lined with parchment paper, being careful not to let them touch, or they will stick together! Set aside while you prepare the soup.
Peel and devein the shrimp, add to a small bowl, and set aside in the refrigerator until ready to use.
1/4 pound medium shrimp
Debone and dice the chicken thighs, and set them aside.
2 chicken thighs
In a large stockpot, add the chicken stock, cubed chicken, water chestnuts, soy, ginger, brown sugar, and rice wine. Bring to a rapid boil, then reduce to a fast simmer. Simmer for 5 - 10 minutes, or until the cubed chicken is cooked through.
8 cups chicken stock, 2 chicken thighs, 8 ounce water chestnuts, 1 tsp light brown sugar, 1/2 tsp fresh ginger, 1 tbsp soy sauce, 1 tbsp rice wine
Add the green onions, spinach leaves, sliced mushrooms, prepared wontons, and shrimp. Simmer for a few minutes or until the shrimp turns pink and slightly translucent.
1 cup Cremini mushrooms, 1 cup baby spinach leaves, 1 tbsp green onion, 1/4 pound medium shrimp
Transfer soup to a large bowl, with a large ladle, and set on the dining table. Add a couple ladles of soup to each bowl, making sure to include some of each ingredient. Add more soy sauce, if desired, to your taste.

Notes

The prepared wontons are delicate, so handle them carefully. Do not boil them, or they will fall apart! A few minutes of simmering is all that is required. If you are unsure, you can remove one and cut it in half to make sure it is cooked through.
Don't overcook the shrimp! Just a few minutes of simmering is all that is required. Overcooked shrimp are tough and not delicious.
Don't overcook the spinach! A light wilting is all that is needed. Overcooked spinach can be slimy, yucky, and not pleasing to the eye.

Nutrition