Whoa, you guys. I made homemade wonton soup. And it was about 300% easier than I expected it to be. If I had to pick two talents that I simply don’t and will never have, they would be playing volleyball and folding origami. I am so comically bad at both of them that I prefer to pretend these hobbies don’t exist.
But, I love wonton soup, and for some reason, planned to make a homemade version before I realized that folding wontons would essentially be….origami.
So, I expected to be frustrated. I expected to give up. I even sort of expected tears, ala the phyllo incident.
But then, I found a tutorial for folding wontons, and just went for it. The first few were a little wonky, but still totally passable as soup wontons. And by the third, it was really no struggle at all.
I mean, I won’t say I was a pro, but I was breezing right through it! Folding wonton origami! It was a super exciting and proud moment in my kitchen, for sure.
This shrimp wonton soup is actually a great weeknight supper, as the whole family can get involved to get this on the table quickly!
First, just get the aromatic broth going – you’ll need some garlic, ginger and chicken broth. The depth of flavor here comes from soy sauce and fish sauce.
While the broth is doing it’s thing, start the wonton origami. The filling is just three ingredients – finely chopped raw shrimp, sesame oil and sambal oelek. Sambal is what makes my Asian noodle salad and spicy coconut risotto, well, spicy. Sriracha would also be lovely in these wontons, if you have it.
Have everybody read through the tutorial, and then get them in the kitchen helping you fold these up! Simmer the wontons and a few handfuls of kale in the delicious broth, finish it with bean sprouts, and there you go!
P.S. If Asian soups with dark leafy things are your thing, you might want to check out my Spicy Pork & Mustard Green Soup. And if you’re a shrimp lover through and through, don’t miss my seafood pasta salad!
For the Broth:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 6 cups less-sodium chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1/4 teaspoon ground white pepper
- 2 cups packed chopped kale
- 1 cup bean sprouts
For the Shrimp Wontons:
- 1/3 pound raw peeled and deveined shrimp (tails removed), finely chopped
- 1 teaspoon sesame oil
- 1/2 teaspoon sambal oelek
- 14 wonton wrappers
- Make Broth: In large saucepot, heat oil over medium heat. Add garlic and ginger; cook 30 seconds or until fragrant, stirring constantly. Add broth, soy sauce, fish sauce and white pepper. Reduce heat to medium-low and simmer while you prepare the wontons.
- Meanwhile, make Shrimp Wontons: In small bowl, stir together shrimp, sesame oil and sambal oelek.
- Lay one wonton wrapper on work surface. Place 1 teaspoon of shrimp filling onto center of wrapper. Dip your finger into a bowl of cold water and run it along the sides and bottom of wrapper. Fold wrapper in half, folding away from you; press out any air pockets and seal edges. Place a dab of water in bottom left corner. Fold wonton over again by lifting up the side closest to you and folding it away from you. Connect the corner with the dab of water to the underside of the corner to the right by bringing both sides up in an arc motion. Press firmly to seal. Repeat with remaining wonton wrappers. Need help? Check out this step-by-step tutorial!
- Stir kale into broth, then gently place wontons into broth. Increase heat to medium; simmer 5 minutes. Divide between 4 soup bowls and serve immediately, garnished with bean sprouts.