Wonton Soup w/ Chicken & Shrimp Wontons
Chicken mince and shrimp work so well in this filling!
I had my first ever wonton soup at my friend’s place. Her mom made the most amazing Vietnamese chicken soup and served it with shrimp wontons, noodles, corn fed chicken and finished it with some fried shallots and spring onions. And it is still the best wonton soup I’ve ever had! The broth tasted so clean and was packed with flavours from the chicken, carrot and daikon, in which it had simmered for hours.
The recipe that I’m sharing here is based on many variations that I’ve tried in the past. For instance, just a chicken mince filling, less spices, more greens, with or without shrimp, you name it... I came up with this variation when I read about the authentic wonton filling made with pork and shrimp. Sadly, due to my allergies, I can’t have pork. So, I decided to replace it with chicken and it worked!
This wonton soup is the perfect soup to warm you up on a cold day, but I also make it when it’s scorching hot outside.
Here they are: my juicy chicken & shrimp wontons for a delicious quick wonton soup. The wonton filling gets a crunchier texture with the shrimp and Chinese chives. The base of the soup is made really quickly as I am using store-bought chicken broth. (Feel free to make your own from scratch and add the spices to it). I do believe the most potent broths are made by simmering meat or vegetables for hours, however there are days when I just need an instant meal and don’t have the hours to spare to make my own broth. Nevertheless, I do always make time to fold my own wontons. It’s not only a relaxing task, but you can stock up the freezer with a ton of extras for your next much needed wonton soup fix. Of course, you can also enjoy these wontons with some chili oil noodles and green veggies such as, bok choy or kai laan.
I hope you give this recipe a try, because it’s perfect on any day, but for some reason tastes the best when you are under the weather or when it’s cold outside.
>> If you can't have enough of these yummy Asian flavours then you should definitely try out these Hoisin Pulled Chicken w/ Bao Buns!
I love to add a generous drizzle of chili oil on my wontons. What about you?
Wonton Soup w/ Chicken & Shrimp Wontons
- Prep: 35 min
- Total: 60 min
Meat
Fish
Ingredients
For the filling:
- 300 gr chicken mince
- 12 shrimp (deveined and finely chopped)
- 3 spring onions (chopped)
- 1 or 2 sprigs of Guichai leaf (Chinese Garlic Chives)
- 1 tbsp of garlic (about 1 big or two small garlic cloves - smashed)
- ½ tbsp of ginger (finely chopped)
- 1 ½ tbsp of sesame oil
- 1 ½ tbsp of light soy sauce (use 1 tbsp if you prefer less salt)
- ½ tsp of chicken stock powder or salt
- ½ tsp of black pepper
- 1 packet of wonton sheets
For the chicken broth:
- 3 cups of chicken stock (low sodium)
- ½ tsp of sesame oil
- 1 tbsp of light soy sauce
- 1 cm piece of ginger (sliced)
- 1 garlic clove (sliced)
- 2 white ends of a spring onion or half of a white onion
For garnish:
- chili oil
- spring onions / Chinese Garlic Chives
Instructions
- Prepare your wonton filling and put all the ingredients into a bowl. Mix well.
- Fill your wonton sheets with a bit of filling (about 1 tsp). Put some water on the sides and fold two points towards each other until you get a triangle. Then fold the left and right end of the triangle over each other until you get a "tortellini" shaped wonton. The filling should be enough for one packet consisting of 41 wonton sheets. Place the wontons on some cling film or a plate dusted with corn-starch. You can keep these in the fridge.
- Prepare your chicken broth by placing all the ingredients in a pot and let it cook until it reaches boiling point. Then lower the heat and let it gently simmer for 25 to 30 minutes. Always taste the broth, you might want to add a little bit more soy sauce or sesame oil. If you’re planning to cook all of the 41 wontons, then double the chicken broth recipe.
NOTE: I like to cook my wontons in another pot with water and season this with a dash of sesame oil, light soy sauce and 2 tsps of chicken stock powder, as I don’t like my chicken broth to go blurry or taste like corn-starch. - Cook the wontons in the chicken broth or a separate broth (see NOTE above). They will float to the surface when they are done.
- Serve 7 or 10 wontons per person (I love to eat a lot, so I had 10 in my bowl) in a bowl, pour over some of the chicken broth, chili oil (optional) and finish off with spring onions or Chinese Garlic Chives.
TIPS:
- You can make these wontons ahead and freeze them. It’s best to do this in batches of 10.
- You can also fry these and serve them as a snack with some chili sauce.
If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!