Directions
This fulling Shrimp Wonton Soup will warm you up on a cold day. And is just like something you would order from in your favorite chinese restaurant.
This recipe will serve four people for a dinner or 6 small appetizer bowls.
And can be adjusted to your personal taste.
WHAT IS SHRIMP WONTON SOUP
It is called shrimp wonton soup because even though it is a chicken broth stock it also has fresh whole shrimp cooked into that stock.
Along with chopped up shrimp to taste.
The whole shrimp and shells really help to add a depth of shrimp flavor to the broth. Once that process has been completed, you simply will want to de-shell and vein the shrimp.
Chop it all up into bite sized pieces so you can taste it throughout the soup.
Do note you have the ability to make changes within this recipe to suite your personal taste.
Examples:
- You can use whole deveined shrimp if you prefer. (However keep in mind that those whole shrimp help give flavor to the chicken stock).
- You can use pre-made stock of chicken and or seafood stock if you prefer.
- You can use any type of mushroom. (I used dry shiitake mushrooms) soaked them for 30 minutes prior to chopping up and placing in the soup.
- You can throw in other types of vegetables in too.
VEGETABLES THAT GO WELL INTO WONTON SOUP
- Broccoli
- Bok Choy
- Green Onions
- Snap peas
- Water chestnuts
Anyone can make Wonton soup at home. And you can of course make those wontons’ from scratch if you desire: Here is a great recipe > How to wrap wontons
Or you can just use pre – made wontons or pot stickers (which is my prefered method) and then this soup really takes no time at all to prepare.
I like to use pork and vegetable pot stickers, however you can use whichever ones you prefer too.
The difference between this soup and what you will find in a chinese restaurant is probably the size of the wontons.
Being that I use pot stickers which are essentially the same as wontons just larger.
You get more bang for your buck in my option.
Also, I always have chicken bone broth stored in my freezer and that is what I used for this soup.
I encourage you to use a bone broth soup for this recipe as it will just taste more traditional. Than say a Campbell’s soup stock that comes from the cartoon.
Making real wonton soup from scratch takes time.
- Average 2 – hours to make the wontons
- Average 8 – hours to make the chicken or vegetable stock
- Average 30 to bring it all together
My recipes saves you all that time, however be sure to have the stock and wontons ready in advance.
Then you can have a hot bowl served in 30 minutes or so. This recipe here can serve a family of 4 for dinner or 6 for appetizer type thing.
HOW TO CHICKEN BONE BROTH
- You will simply want to save the caucus from a couple whole chickens and then cover those caucus with water.
- You can add in chopped carrots, onions and garlic to the stock pot if desired or omit.
- The you will want to season with 1 tsp of salt and cover the stock pot with a lid.
- Simmering that stock from anywhere from 6- 8 hours on low heat.
- Once the stock has been simmer, you can put it thru a steeve if desired or just skim off all the gunk from the top with a large ladle.
- You can use that stock immediately or you can freeze it from another day.
- You can also make this stock in your slow cooker or pressure cooker too!
HOW TO MAKE SHRIMP WONTON SOUP
- Start by adding in your chicken bone broth to a large pot.
- And bring to a simmer, adding in the large chopped onion and whole shrimp.
- Simmer on medium – low for 10 minutes. Then remove the onions and shrimp and set aside.
- Meanwhile add in the sesame oil, soya sauce, garlic and ginger, sake, lemon juice, seasonings and sliced carrots.
- Simmer for 10 mins on low heat before adding in the pot stickers.
- Immediately add in the celery and the chopped cooked shrimp.
- Summer for 10 more minutes before lading into bowls.
- Enjoy!
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Shrimp Wonton Soup
A rich broth made from chicken and shrimp stock.
Ingredients
- 10 cups of chicken bone broth stock
- 1 large onion, diced
- 15 whole shrimp
- 325 grams of pot stickers
- 5 celery, diced
- 5 carrots, diced
- 1 cup of shiitake mushrooms, chopped
- 4 tbsp soya sauce
- 1 tsp lemon juice
- 3 tbsp sake or rice Vinegar
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 1 tsp white pepper
Instructions
- Start by adding in your chicken bone broth to a large pot.
- And bring to a simmer, adding in the large chopped onion and whole shrimp.
- Simmer on medium - low for 10 minutes. Then remove the onions and shrimp and set aside.
- Meanwhile add in the sesame oil, soya sauce, lemon juice, garlic and ginger, sake, seasonings and sliced carrots.
- Simmer for 10 mins on low heat before adding in the pot stickers.
- Immediately add in the celery and the chopped cooked shrimp.
- Summer for 10 more minutes before lading into bowls.
- Enjoy!
Notes
- You can replace the shitake mushrooms for any kind.
- You can use deveined shrimp instead, if you like.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 252Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 50mgSodium: 1548mgCarbohydrates: 24gFiber: 6gSugar: 10gProtein: 31g
These calculations are based off Nutritionix
