Shrimp Wonton Soup
You can make Shrimp Wonton Soup at home with common grocery store ingredients, using these step-by-step instructions and pictures. No mushy wontons or flavorless broth!
Ingredients
For the Shrimp Wontons:
- ½ pound raw peeled and deveined shrimp tails removed
- 1 teaspoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- ½ teaspoon sambal oelek
- 1 tablespoon cornstarch
- 25 - 27 wonton wrappers
For the Broth:
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 2 teaspoons grated fresh ginger
- 6 cups less-sodium chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- ½ teaspoon kosher salt
- ¼ teaspoon ground white pepper
- 2 cups packed chopped kale
- Thinly sliced green onions for garnish (optional)
Instructions
Make the Shrimp Filling
- Place shrimp in bowl of food processor fitted with knife blade attachment. Pulse until shrimp are finely chopped but not a smooth paste. Transfer shrimp to medium bowl. Add vinegar, sesame oil, soy sauce and sambal oelek and stir until well combined. Add cornstarch and stir until completely blended.
Fill and Fold the Wontons
- Refer to the numbered image above to get visual cues for each stage as you read this section. Start with folding one at a time while you learn the process, and then you can try to do more than one at a time.
FILL.
- Lay one wonton wrapper on your work surface. Place 1 teaspoon of the shrimp filling onto the center of the wrapper. Dip your finger into a bowl of cold water and run it along the sides and the bottom of the wrapper.
FOLD.
- Fold the wrapper in half, folding it away from you. Gently press out any air pockets and seal the edges by lightly pressing.
FOLD AGAIN.
- Place a dab of water in the bottom left corner. Fold the wonton over again by lifting up the side closest to you and folding it away from you.
CONNECT.
- Connect the corner with the dab of water on it to the underside of the bottom right corner by bringing both sides up in an arc motion.
SEAL.
- Press the corners together firmly to seal. Repeat with remaining wonton wrappers.
Make the Broth and Finish the Soup
- Heat a large pot of water to boiling over medium-high heat.
Make the Broth:
- In another large pot, heat oil over medium heat. Add garlic and ginger; cook 30 seconds or until fragrant, stirring constantly. Be sure not to let garlic and ginger brown or burn. Add broth, soy sauce, fish sauce, salt and white pepper. Taste broth and adjust seasoning with additional salt if needed. Reduce heat to medium-low and keep warm while you boil the wontons.
- In 3 batches, cook wontons in boiling water for 3 to 5 minutes or until they begin to float to the surface and internal temperature of filling reaches 145 degrees F. Remove wontons from water with a slotted spoon and transfer to a plate.
- To serve, stir kale into broth mixture and stir just until kale begins to wilt. Divide wontons between 4 large bowls and ladle broth and kale mixture over wontons. Serve immediately, garnished with green onions, if desired.
Notes
- pt for large, fresh shrimp. The quality of your shrimp will directly impact the flavor of your wontons.
- The quality of your chicken broth is also of the utmost importance. Buy a high-quality brand for the best wonton soup recipe.
- Practice makes perfect. Your first few wontons may not turn out picture perfect (although they will still be delicious), but by the time you are done folding wontons, you’ll be quite good at it!
Calories: 302kcal, Carbohydrates: 35g, Protein: 24g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.003g, Cholesterol: 96mg, Sodium: 1192mg, Potassium: 562mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1057IU, Vitamin C: 11mg, Calcium: 106mg, Iron: 3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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