High Protein Pangsit Kuah
Elevate your soup game with this High Protein Pangsit Kuah, a comforting Indonesian-inspired wonton soup packed with lean protein and fresh vegetables. Featuring a flavorful filling of ground chicken or turkey, crumbled tofu, and aromatic seasonings like garlic, ginger, and sesame oil, these succulent wontons are simmered to perfection in a savory chicken broth. Nutrient-rich spinach or bok choy and vibrant julienned carrots add a burst of color and wholesome goodness to every bowl. Perfectly balanced with a silky broth thickened just right, this high-protein dish is both satisfying and nourishing. Ready in under an hour and serving up to six portions, this delectable recipe is ideal for a hearty weeknight meal or a cold-weather pick-me-up. Tags: high-protein soup, wonton soup recipe, pangsit kuah, healthy comfort food.
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Recipe Information
Ingredients
- 500 grams Ground chicken or turkey
- 200 grams Firm tofu
- 30 pieces Wonton wrappers
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 3 stalks Green onions, sliced
- 1 Egg, lightly beaten
- 1 liter Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon White pepper
- 100 grams Spinach or bok choy
- 1 medium Carrot, julienned
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
In a large bowl, combine the ground chicken or turkey, crumbled tofu, 1 tablespoon soy sauce, sesame oil, minced garlic, minced ginger, half of the green onions, and the beaten egg. Mix thoroughly until well combined.
Lay out a wonton wrapper. Place a heaping teaspoon of the filling mixture in the center. Wet the edges of the wrapper with water and fold to seal, ensuring no air bubbles are trapped. Repeat with remaining wrappers and filling.
In a large pot, bring the chicken broth to a simmer. Add salt and white pepper to season.
Carefully add the filled wontons to the simmering broth. Cook for approximately 5-7 minutes or until the wontons float to the top and are fully cooked.
Add the spinach or bok choy and julienned carrot to the broth. Cook for an additional 2-3 minutes until the vegetables are tender.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Stir this into the pot to slightly thicken the broth.
Adjust the seasoning to taste with extra soy sauce if needed.
Ladle the pangsit kuah into serving bowls and garnish with the remaining green onions. Serve hot and enjoy.
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 611 mg | 204% | |
| Sodium | 7380 mg | 321% | |
| Total Carbohydrate | 147.8 g | 54% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 11.6 g | ||
| Protein | 171.9 g | 344% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 759 mg | 58% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 3588 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.
