Wonton Soup Recipe
This is a comforting, delicious soup you’ll never get tired of. You can use store-bought wontons, but making them from scratch gives a much better flavor!
Ingredients
For the Wontons:
- 200g (7 oz) ground chicken or shrimp (or a mix)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
- 1 spring onion, finely chopped
- 1 teaspoon cornstarch
- Salt & pepper to taste
- Wonton wrappers (store-bought or homemade)
For the Soup:
- 1 liter (4 cups) chicken broth
- 1 garlic clove, sliced
- 1 small piece of ginger (sliced)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- A handful of baby spinach or bok choy (optional)
- Spring onions, chopped (for garnish)
Instructions
1. Make the Wonton Filling:
In a bowl, mix the ground chicken/shrimp with soy sauce, sesame oil, garlic, ginger, spring onion, cornstarch, salt, and pepper. Mix until well combined.
2. Assemble the Wontons:
- Place a teaspoon of filling in the center of a wonton wrapper.
- Wet the edges with a bit of water.
- Fold the wrapper into a triangle, sealing the edges.
- Bring the two bottom corners together and press to seal (you can also fold them into other traditional wonton shapes).
3. Cook the Wontons:
Bring a pot of water to a boil. Gently add the wontons and cook for about 4–5 minutes, or until they float to the top and are cooked through. Remove and set aside.
4. Prepare the Soup:
In another pot, add the chicken broth, garlic, ginger slices, soy sauce, and sesame oil. Bring to a simmer for 10 minutes to infuse the flavors. Remove the garlic and ginger.
Optional: Add baby spinach or bok choy to the soup and let it wilt.
5. Assemble the Dish:
Place 4–5 cooked wontons in a bowl. Pour the hot broth over them. Garnish with chopped spring onions.
Tips:
- You can freeze extra wontons before boiling and use them later.
- Add chili oil or a dash of vinegar for an extra kick.