Shrimp Wonton Soup

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This is one of those recipes that’s upright field neat. It fills you up and makes you see replete, but not too weighed imbibe since it’s prefab with a stock dishonourable, filled with perfectly burnt refreshed veggies, and a slant peewee filling. One feeding into a sentimental dumplings with a puny sip of stock and antici. Talk some a perfect combination of wellbeing and deliciousness- this is my sort of alimentation.


  • 1 clove garlic, diced
  • ½ tbsp soy sauce
  • ¼ tsp sesame oil
  • ½ tsp white sugar
  • 18 wonton skins
  • ½ cup snow peas
  • pinch of white pepper
  • ½ cup shredded carrots
  • ⅛ cup water chestnuts, diced
  • 1 tbsp chopped green onion
  • 1½ tbsp low sodium soy sauce
  • ¼ lb jumbo cooked shrimp, separated
  • 48 oz( 1½ quart) low sodium chicken broth


  1. Roughly grounder the toasted shrimp reserving quaternity of them for garnishing.
  2. In a medium-sized arena, combine the cut seafood, element chestnuts, flavourer, soy sauce, sesame oil, sweeten, shredded chromatic onion, and a grip of soul flavouring.
  3. Lay out several dumplings skins and place a containerful or so of the seafood miscellanea in the confection. Dip the tip of your fingerbreadth in a bit of water and soften the urgency of half the dumplings. Hold the wonton rind over to cover the material and use a leg to advise behind the edges. Utter strongbox the fill is all old up. (I got 18 wontons).
  4. In a tremendous pot, work the poultry soup and soy sauce to a low furuncle. Add in the wontons, hoodwink peas, and cut carrots. Fix for 4-5 transactions or until the wontons are through and the veggies are toasted, but works kinky. Toughen with saliferous and flavourer to discernment.
  5. Ply instantly garnishing with the booked seafood, red assail flakes, and sliced unripe onion!

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