Shrimp Wonton Soup Recipe

Shrimp Wonton Soup Recipe Recipe

Shrimp wonton soup is a delicious soup made with dumplings and chicken broth. It's perfect for soothing your throat. I served the Asian shrimp wontons along with broccoli florets to keep the dish very simple. If you want to serve this soup as a main course, you could add egg noodles along with other greens such as bok choy.

We're finally back from Texas where we spent our spring break and everyone except me is starting to get sick. I made this soup for the meat eaters in the house, but a vegetarian wonton soup is just as easy to prepare.


Yields: 8 servings

1 package thin wonton wraps (squares)
2 tablespoons canola oil
½ jicama (see tips)
10 ounces raw medium shrimp, thawed and cleaned
4 ounces frozen baby squid, pre-cleaned, thawed and diced
1 teaspoon dried crispy fried garlic, store-bought
½ teaspoon red chili powder
½ cup broccoli florets, chopped
1-½ teaspoons mushroom seasoning salt (or regular salt)
½ teaspoon black pepper, freshly ground
3 tablespoons caramelized onions (click on the link for other recipes)
3 quarts chicken stock
1 chunk rock sugar (about 1 ounce), or 1 teaspoon granulated sugar
¼ cup green onions, thinly sliced
1 tablespoon cilantro, chopped


Seasoning the broth: Bring the chicken broth and 2 cups water to a boil in a pot. Add the rock sugar and caramelized onions. Lower the heat to medium-low and cook for about 15 minutes. Set the heat on low while preparing the shrimp wontons. Adjust seasoning with mushroom seasoning salt (or regular salt) and pepper.

For the shrimp balls: In a bowl, season the shrimp with 1 teaspoon of fried garlic, salt, red chili powder and black pepper. Reserve about 3 ounces of the shrimp that you cut into thirds. In a food processor or a mini-blender if you have one, blend the rest of the shrimp with the baby squid and about 2 teaspoons of the canola oil. Transfer to a bowl. Add the cut shrimp. Mix well.

How to wrap wontons (this is one method; there are a million other ways of forming these dumplings): Brush each side of a wonton square with a little water. Spoon about 1-½-tablespoon-sized shrimp balls in the center of the wonton square. Gather the wonton wrap into a purse. Press firmly at the tip. Repeat until all the shrimp is used.

Assembly time: In an individual serving bowl, add a teaspoon of green onions and cilantro. Fill another small pot with salted water. Bring to a boil, then add the chopped broccoli florets. Place about 5 wontons at a time in the pot. Cook for about 4-5 minutes until the wonton skin is cooked. Drain the wontons using a slotted spoon and immediately transfer to the bowl. Count about 8 wontons per person. Repeat with the rest of the bowls.

When you're ready to serve, bring the chicken stock to a roaring boil one more time.  Add black pepper. Cover the wontons with the hot liquid.

Serve hot. Garnish with cilantro. Drizzle nước mắm over the broth to finish (to adjust the seasoning if you like).

Bon appétit!


To seal each dumpling, you could brush a little lightly beaten egg whites on the wonton wrap instead of just water.

Mushroom seasoning salt brings a very distinct, earthy flavor to the broth. You can find it at gourmet specialty stores or in most Korean stores. I buy mine at Marina Foods -10122 Bandley Drive -Cupertino, CA 95014.

You can find wonton wraps in the fresh section of Asian stores. I buy mine at Ranch 99 market. My favorite brand is New Hong Kong Noodle Company (this same brand is also excellent for thin egg noodles).

Wonton Recipe with Picture

Frying onions is easy. Chop the onion. Heat about 1 inch of canola oil in a skillet. Fry the onion in the oil, stirring frequently to prevent it from burning until the color is evenly golden brown. Drain the oil on paper towels. I always make extra so that I can vacuum-seal and store them in the freezer for future use. I place about one cup per bag. You can store them up to 3 months. I think it's the best way to keep the same flavor without getting freezer burn. I keep them exactly the same way I would with extra pesto or the (papaya) meat tenderizer for poultry.

I buy dried crispy fried garlic at the Asian store. It's sold in 14-ounce containers. It's crunchy and very strong in flavor. You can also make your own if you like, by frying small chunks of fresh garlic.

The addition of fried onions into the broth prevents the soup from being tanh ("fishy") when the shrimp is added. It's a trick when cooking seafood or meat in broth.

Published By: Jacqueline Pham on April 22, 2011.


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