Chili Spiced Shrimp Wonton Soup
Dive into a bowl of comfort with this Chili Spiced Shrimp Wonton Soup, a tantalizing blend of bold flavors and delicate textures. Perfect for cozying up on cool evenings, this recipe features plump homemade shrimp wontons infused with soy sauce, sesame oil, ginger, and garlic—all enveloped in a fragrant, spicy broth laced with chili paste, rice vinegar, and a touch of sweetness from brown sugar. Finished with tender bok choy, crisp bean sprouts, and fresh cilantro, every spoonful bursts with vibrant, layered tastes. Quick to prepare in under 45 minutes, this soup is an elegant yet approachable dish ideal for weeknight dinners or impressing guests. Serve piping hot for a delightful harmony of spice and umami that's sure to satisfy!
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Recipe Information
Ingredients
- 250 grams shrimp, peeled and deveined
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
- 2 stalks scallions, finely chopped
- 20 pieces wonton wrappers
- 6 cups chicken or vegetable broth
- 1.5 tablespoons chili paste (e.g., Sambal Oelek)
- 1 teaspoon light brown sugar
- 1 teaspoon rice vinegar
- 2 cups bok choy, chopped
- 1 cup bean sprouts (optional)
- 2 tablespoons cilantro, chopped (for garnish)
- 1 tablespoon vegetable oil
Instructions
In a food processor, combine shrimp, soy sauce, sesame oil, grated ginger, minced garlic, and 1 chopped scallion. Pulse until the mixture becomes a chunky paste.
Lay out the wonton wrappers on a clean surface and place about 1 teaspoon of the shrimp mixture in the center of each wrapper.
Lightly wet the edges of each wonton wrapper with water, fold into a triangle, and press the edges to seal tightly. Optionally, fold the corners together to create a 'pouch' shape.
In a large pot, heat the vegetable oil over medium-high heat. Add the remaining grated ginger, minced garlic, and chili paste, cooking for 1 minute until fragrant.
Pour in the chicken or vegetable broth and bring to a boil. Stir in the brown sugar and rice vinegar, adjusting seasoning as needed.
Reduce the heat to medium and gently drop the prepared wontons into the simmering broth. Cook for 4-5 minutes or until the wontons float to the surface.
Add the chopped bok choy and optional bean sprouts, cooking for an additional 2 minutes until tender.
Ladle the soup into bowls. Garnish with chopped scallions, cilantro, and an extra drizzle of sesame oil if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 1992 mg | 87% | |
| Total Carbohydrate | 28.9 g | 10% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.4 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 551 mg | 12% | |
*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.
