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Wonton Soup Recipe

Making this classic Chinese soup is a lot of fun and easier than you might think — it’s the perfect snow-day activity

Ingredients

  • Wonton Soup RecipeFor the Wontons
  • 225 g (1/2 lb) medium ground pork
  • 115 g (1/4 lb) peeled shrimp, chopped
  • 60 mL (1/4 cup) canned water chestnuts, finely chopped
  • 3 green onions, the white parts finely chopped and the green tops reserved
  • 10 mL (2 teaspoons) soy sauce
  • Salt and pepper
  • 30 wonton wrappers

For the Soup

  • 1 ½ L litres (6 cups) chicken broth
  • 250 mL (1 cup) water
  • 30 mL (2 tablespoons) fish sauce (nuoc mam)
  • 2 carrots, thinly sliced on the diagonal
  • 250 mL (1 cup) thinly sliced mushrooms

Directions

For the Wontons

  1. In a bowl, combine all the ingredients except the wrappers. Season with salt and pepper.
  2. Place 10 ml (2 teaspoons) of the meat and shrimp mixture in the centre of a wrapper. Moisten the outside border with water. Seal by lifting up the wrapper and squeezing the edges together. Transfer to a baking sheet. Stuff the remaining wrappers.

For the Soup

  1. In a large saucepan, bring the broth, water and fish sauce to a boil. Add the wontons, carrots and mushrooms. Return to a boil, reduce the heat and simmer until the wontons are cooked through, about 6 minutes. Adjust the seasoning.
  2. Meanwhile, thinly slice the green onion tops on the diagonal. Garnish the soup with the sliced onion tops and serve.

Note:

  1. If you serve the soup the next day, add chicken broth as necessary.
  2. Sometimes called “skins,” wonton wrappers are often available in the produce aisle of supermarkets. Look for them next to egg-roll wrappers and tofu.

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