Shrimp Wonton Soup

Happy New Year everyone! There’s no better way to fulfill your resolution of eating right and being healthy than with this light and warm shrimp wonton soup. The directions are easy to follow, and it’s fun preparing the wontons fresh for your dinner! This soup is filling and any extra wontons can be frozen and saved for a later day. Enjoy the New Year and this delicious soup!



Wonton ingredients:

  • 2 tbsp sesame oil
  • 1 tbsp fresh minced garlic
  • 2 cups thinly sliced napa (Chinese) cabbage
  • 4 tsp chili garlic sauce, divided
  • 5 tbsp low sodium soy sauce, divided
  • 1 lb large cooked shrimp,
  • finely chopped
  • 40 wonton wrappers
  • 1 cup water
  • 1 tbsp rice vinegar
  • cooking spray


Broth ingredients:

  • 32 ounces low sodium chicken stock
  • 1 cup water
  • 1 tbsp freshly minced ginger
  • 2 lemon grass stalks
  • 1 package oyster mushrooms
  • 1 stalk of bok choy
  • 1/2 lb snow peas



  1. Heat a large skillet over medium heat
  2. Add oil and garlic. Cook 1 1/2 minutes stirring constantly
  3. Stir in cabbage. Cook three minutes or until wilted.
  4. Stir in 1 tbsp chili garlic sauce, cook 30 seconds
  5. Remove from heat, stir in 2 tbsp soy sauce, stir in shrimp
  6. Arrange wonton skins on clean work surface and spoon 1 tbsp of shrimp mixture into the center of each skin. Moisten edges of skin with water and fold in half. Set aside or freeze
  7. Bring chicken stock and water to boil and simmer for 15 minutes
  8. Add lemon grass and ginger until fragrant. Add vegetables and simmer for 15 minutes
  9. Remove lemon grass stalk and add wontons to soup
  10. Cook for 30 seconds to 1 minute until wontons rise
  11. Serve immediately



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