Deconstructed Wonton Soup with Chicken & Shrimp Filling
This deconstructed wonton soup delivers all the comfort and flavor of traditional wonton soup with a modern, simplified approach. Juicy dumpling-style fillings, tender bok choy, and silky wonton wrappers swim in a fragrant, savory broth that’s perfect for a cozy meal any time of year. A drizzle of chili oil and fresh cilantro are the perfect finishing touch.
Servings: 8 servings
Calories: 241kcal
Equipment
Ingredients
- 1 lb ground chicken, pork, or turkey
- 1 lb raw shrimp, peeled, deveined, and finely chopped
- 4 green onions, thinly sliced, white and green parts separated
- ½ loosely packed cilantro leaves, finely chopped
- 1 Tbsp cornstarch
- 2 tsp ginger paste, or 1-inch piece of ginger root peeled and grated
- 2 garlic cloves, peeled and grated
- 2 tsp sesame oil
- 2 tsp rice wine vinegar or Chinese cooking wine
- 2 tsp low-sodium soy sauce
For the soup
- 2 tsp neutral oil
- 2 tsp ginger paste, or 1-inch piece of ginger root peeled and grated
- 2 garlic cloves, peeled and grated
- 4 cups (32oz) low-sodium chicken broth
- 2-3 heads of baby bok choy, ends trimmed, leaves and stems thinly sliced (about 3-4 cups)
- 2 tsp low sodium soy sauce
- ~25 wonton wrappers, cut in quarters diagonally (this is roughly half of a 12oz package)
For serving
- Chili oil
- Cilantro
Instructions
- Make the wonton filling. In a large mixing bowl, combine 1 lb ground chicken, 1 lb chopped raw shrimp, thinly sliced green onions (the green parts only!), chopped cilantro, 1 Tbsp cornstarch, 2 tsp ginger paste, 2 grated garlic cloves, 2 tsp sesame oil, 2 tsp rice wine vinegar, and 2 tsp low-sodium soy sauce. Use chopsticks or a spoon to mix very well. Allow this to come to room temperature while you make the broth.
- Make the broth. In a large soup pot or Dutch oven, heat 2 tsp neutral oil over medium-high heat. When hot, add the reserved thinly sliced white part of the scallions, 2 tsp ginger paste, and 2 grated garlic cloves. Cook, stirring occasionally, for 1-2 minutes. Add 4 cups (32oz) of low-sodium chicken broth, then bring the mixture to a simmer.
- Add the dumpling mixture. Once simmering, reduce the heat to medium. Drop small spoonfuls of the dumpling mixture into the broth. These should be about 2 teaspoons each. Repeat until all of the filling is used up, then allow to cook for 5 minutes. The chicken is not fully cooked yet.
- Stir in veggies. Add thinly sliced bok choy and quartered wonton wrappers, then cook for an additional 7-10 minutes more, or until the dumplings are fully cooked. Chicken is safe to eat when it reaches an internal temperature of 165°F. Stir in remaining 2 tsp soy sauce. Taste and adjust seasoning, adding a splash of soy sauce or vinegar as needed.
- To serve: Divide the soup between bowls, then garnish with a drizzle of chili oil and fresh cilantro. Enjoy!
Notes
- To make gluten-free, substitute soy sauce with tamari and use rice paper noodles or wrappers instead of wonton wrappers.
- I recommend reduced or low-sodium soy sauce to control the level of salt in the soup.
- To make-ahead: Prepare the dumpling mixture up to 24 hours in advance and store in an airtight container in the fridge.
- Leftovers and storage: Leftover soup can be stored in an airtight container in the fridge for up to 3 days. Remember, seafood has a shorter shelf life than other meats.
- Reheating: Warm gently on the stove over medium heat or in the microwave in 30-second intervals until hot. While the soup can be frozen, the wonton wrappers may become soggy.
- To freeze: If freezing, cook the soup without the wrappers and add them fresh when reheating. Freeze in individual portions for up to 2 months.
Nutrition
Calories: 241kcal | Carbohydrates: 18g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 122mg | Sodium: 635mg | Potassium: 513mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1431IU | Vitamin C: 14mg | Calcium: 89mg | Iron: 2mg
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