Chicken Shrimp Wonton Soup Recipes
CHICKEN & SHRIMP WONTON SOUP
This is delicious! I am not an experienced cook by any means, but this was easy! I initially got the idea from a soup recipe, but changed the wonton ingredients to suit and added to the soup. Great meal and feeds 4-6 people ... the only thing I had to go out and buy was the wonton wrappers and spring onion! It is surprisingly filling! I hope you enjoy it as much as we did!
Provided by AngeNZ
Categories Clear Soup
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Very finely slice the spring onion into long strips (about 6 cms long) and place in a bowl of ice cold water so they curl.
- Combine all the soup ingredients and simmer while you finish the wontons.
- Mix all the wonton filling ingredients together and place a teaspoon of filling in each wonton paper, along with one shrimp.
- Wet the edges of the wontons and fold upwards so it makes a little parcel.
- Place the completed wontons onto a large plate dusted with flour so they don't stick together.
- Complete all wonton's before starting to cook them.
- Bring a large pot of water to the boil.
- When the water is rapidly boiling, place 6-8 of the wonton's in at a time to cook for about 5 minutes.
- Drain and place the cooked wonton's into a bowl that you will serve the soup in (around 8 wontons each).
- Take the spring onion garnish out of the water and place a bit on top of the wonton's.
- Pour some of the soup over the top of the wonton's and serve.
CHICKEN WONTON SOUP WITH SHRIMP
This is a more luxurious version of an old standby which is almost a meal in itself. From "Chinese, the essence of Asian cooking". The wontons can be a little fussy to make so you might want to consider doing them the day before. (If that's the case, stop at the end of step two.) The preparation time is mostly for the wontons which are really worth the effort. The cooking time is for the soup. Leftovers, if there are any, seem to survive well in the fridge and are easily heated in the nuke for an additional treat.
Provided by Grease
Categories Asian
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the chicken breast, 3/4 of the shrimp, the ginger and scallions in a food processor and process for 2-3 minutes. Add the egg, oyster sauce (if using), and seasoning and process briefly. Set aside.
- Place 8 wonton wrappers at a time on a surface in diamond fashion with a point towards you; moisten two adjoining edges with the cornstarch paste and place a rounded 1/2 teaspoon of the chicken/shrimp mixture in the center of each. Fold the dry edges over and pinch to seal. Simmer in salted boiling water for 4 minutes. Continue stuffing wrappers until chicken/shrimp mixture is gone.
- At this point, the wontons can be stored in the fridge overnight after they cool).
- Bring the chicken broth to a boil, add the remaining whole shrimp and the cucumber and simmer for 3-4 minutes to warm through. Adjust seasoning with salt and pepper. Add wontons to warm through. Serve hot in bowls and garnish with scallion, cilantro and diced tomatoes.
Nutrition Facts : Calories 536.2, Fat 6.1, SaturatedFat 1.5, Cholesterol 183.3, Sodium 1509.5, Carbohydrate 71.3, Fiber 2.8, Sugar 2, Protein 44.8
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