Best 4 Chicken Shrimp Wonton Soup Recipes

EASY WONTON SOUP

Steps:

• Bring chicken broth to a boil in a large pot.
• Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook 5 minutes.
• Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons are heated through and bok choy is tender and wilted.
• Stir in soy sauce and sesame oil.
• Divide soup in four bowls. Garnish with fresh scallions.

CHICKEN & SHRIMP WONTON SOUP

Steps:

• Very finely slice the spring onion into long strips (about 6 cms long) and place in a bowl of ice cold water so they curl.
• Combine all the soup ingredients and simmer while you finish the wontons.
• Mix all the wonton filling ingredients together and place a teaspoon of filling in each wonton paper, along with one shrimp.
• Wet the edges of the wontons and fold upwards so it makes a little parcel.
• Place the completed wontons onto a large plate dusted with flour so they don't stick together.
• Complete all wonton's before starting to cook them.
• Bring a large pot of water to the boil.
• When the water is rapidly boiling, place 6-8 of the wonton's in at a time to cook for about 5 minutes.
• Drain and place the cooked wonton's into a bowl that you will serve the soup in (around 8 wontons each).
• Take the spring onion garnish out of the water and place a bit on top of the wonton's.
• Pour some of the soup over the top of the wonton's and serve.

SIMPLE WONTON SOUP

Steps:

• Start by thoroughly washing the vegetables. Bring a large pot of water to a boil and blanch the vegetables just until wilted, about 60-90 seconds. Drain and rinse in cold water.
• Grab a good clump of veg and carefully squeeze out as much water as you can. Very finely chop the vegetables (you can also speed up the process by throwing them in the food processor). Repeat until all the vegetables are chopped.
• In a medium bowl, add the finely chopped vegetables, ground pork, 2 1/2 tablespoons sesame oil, pinch of white pepper, 1 tablespoon soy sauce, 1/2 teaspoon salt, and 1-2 tablespoons Shaoxing wine. Mix very thoroughly until the mixture is totally emulsified-almost like a paste.
• Now it's time to assemble! Fill a small bowl with water. Grab a wrapper and use your finger to moisten the edges of the wrapper. Add a little over a teaspoon of filling to the middle. Fold the wrapper in half and press the two sides together so you get a firm seal.
• Hold the bottom two corners of the little rectangle you just made (the side where the filling is) and bring the two corners together. You can use a bit of water to make sure they stick. And that's it!
• At this point, you can cook (boil) and taste a couple of wontons and adjust the seasoning of your filling to taste--you can always add a little more Shaoxing wine, soy sauce, sesame oil, salt, and/or white pepper to your liking.
• Once you're happy with the flavor of the filling, keep assembling until all the filling is gone. Place the wontons on a baking sheet or plate lined with parchment paper, and make sure they are not touching (this will prevent sticking).
• If you'd like to freeze your wontons right away, you can cover the wontons with plastic wrap, put the baking sheet/plate into the freezer, and transfer them to freezer bags once they're frozen. They'll keep for a couple of months in the freezer, and be ready for wonton soup whenever you want it.
• To make the soup, heat your chicken stock to a simmer and add 2-3 teaspoons sesame oil and white pepper and salt to taste.
• Bring a separate pot of water to a boil. Carefully add the wontons one at a time to the pot. Pick up the pot and use a swirling, twisting motion to keep the pot moving and prevent the wontons from sticking to the bottom. If they do stick, don't worry, They should come free once they're cooked. Once they're floating, boil them for another 1-2 minutes. Take care not to overcook them - mushy wontons are a sin! Remove the wontons with a slotted spoon and put them in bowls.
• Pour the soup over the wontons and garnish with scallions. Serve!

CHICKEN WONTON SOUP WITH SHRIMP

Steps:

• Place the chicken breast, 3/4 of the shrimp, the ginger and scallions in a food processor and process for 2-3 minutes. Add the egg, oyster sauce (if using), and seasoning and process briefly. Set aside.
• Place 8 wonton wrappers at a time on a surface in diamond fashion with a point towards you; moisten two adjoining edges with the cornstarch paste and place a rounded 1/2 teaspoon of the chicken/shrimp mixture in the center of each. Fold the dry edges over and pinch to seal. Simmer in salted boiling water for 4 minutes. Continue stuffing wrappers until chicken/shrimp mixture is gone.
• At this point, the wontons can be stored in the fridge overnight after they cool).
• Bring the chicken broth to a boil, add the remaining whole shrimp and the cucumber and simmer for 3-4 minutes to warm through. Adjust seasoning with salt and pepper. Add wontons to warm through. Serve hot in bowls and garnish with scallion, cilantro and diced tomatoes.