Chicken Shrimp Wonton Soup
Dive into the comforting warmth of Chicken Shrimp Wonton Soup, a delightful blend of tender chicken, succulent shrimp, and aromatic ginger packed into delicate wonton parcels, all swimming in a flavorful chicken broth. This Asian-inspired soup is elevated with vibrant vegetables like baby bok choy and julienned carrots, creating a meal that's as nourishing as it is satisfying. Perfect for family dinners or a cozy night in, each wonton is carefully crafted with a savory filling, wrapped to perfection, and simmered until tender. The combination of soy sauce, sesame oil, and white pepper in the filling infuses every bite with authentic flavor, while the light broth ties it all together with a refreshing umami touch. Ready in just about an hour, this recipe serves six, making it an ideal option for sharing or meal prepping. Serve hot, garnished with fresh green onions, for a soul-soothing bowl of homemade comfort.
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Recipe Information
Ingredients
- 200 grams Chicken breast
- 150 grams Raw shrimp, peeled and deveined
- 30 pieces Wonton wrappers
- 4 stalks Green onions, finely chopped
- 1 tablespoon Ginger, grated
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon White pepper
- 1 large Egg white
- 6 cups Chicken broth
- 2 pieces Baby bok choy, halved
- 1 medium Carrots, julienned
- 1 teaspoon Salt
- 1 bowl (for sealing wontons) Water
Instructions
Chop the chicken breast and shrimp into fine pieces, or pulse them together in a food processor until they form a coarse paste.
In a mixing bowl, combine the chicken and shrimp with green onions, ginger, soy sauce, sesame oil, white pepper, and egg white. Mix well to form the filling.
Place a wonton wrapper on a flat surface. Add a teaspoon of the filling to the center. Dip your finger in water and wet the edges of the wrapper. Fold the wrapper in half to form a triangle, pressing the edges to seal. Bring the two bottom corners together and press to seal in a 'boat' shape. Repeat with remaining wrappers and filling.
In a large pot, bring the chicken broth to a gentle boil. Add the carrots and baby bok choy. Simmer for 5 minutes.
Gently add the wontons to the pot and cook for 5-7 minutes, or until they float to the surface and the filling is fully cooked.
Taste the soup and adjust the seasoning with additional salt, if needed.
Ladle the soup and wontons into bowls and serve hot, garnished with additional chopped green onions if desired.
Nutrition Facts
Calories |
1332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 8840 mg | 384% | |
| Total Carbohydrate | 137.8 g | 50% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 12.8 g | ||
| Protein | 145.5 g | 291% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 659 mg | 51% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3589 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
