Shrimp Chicken Wonton Soup
Simple, light and mysteriously delicious Shrimp Chicken Wonton Soup recipe. This is the version of wonton soup that I crave, and this is the version I was after in my own kitchen.
3 to 4 cups water
10 wontons, filled with chicken filling (recipe below)
1 cup boneless chicken thigh meat, sliced into strips
1/2 cup carrots, sliced into strips
1/2 cup napa cabbage, cut into cubes
1/2 celery rib, sliced into strips
1/2 cup shrimp (around 10 pieces), peeled and deveined
1/2 small onion, chopped
1 clove garlic, minced
1/4 cup bamboo shoots
2 tbsps water chestnuts, sliced
1 tsp green onions, chopped
5 to 6 cups chicken broth
2 tbsps vegetable oil
salt and pepper
1 cup chicken, ground
1 tbsp water chestnuts, finely chopped
1 tbsp carrots, finely chopped
1 tbsp green onions, finely chopped
salt and pepper
Prepare chicken-filled wontons. Filling recipe follows. In a sauce pot, boil around 4 cups of water. Gently drop wonton and allow to cook until wontons are cooked through, around 4 to 5 minutes. Remove and drain wontons. Set aside.
Heat oil in pot. Saute onions and garlic until translucent. Add in chicken and saute until lightly browned.
Pour in broth. Bring to a gentle boil and continue until chicken is cooked.
Add shrimp. Simmer until shrimp turns pink, around 1 to 2 minutes. Add celery and carrots. Allow to simmer for another 2 to 3 minutes or until vegetables are tender, yet crisp. Add bamboo shoots and cabbage. Add wontons. Continue to cook for around 1 to 2 minutes.
Mix all ingredients well. Use as fillings for wonton or eggroll wrappers.