Scrumptious Shrimp Wonton Soup Mom Approved

Shrimp Wonton Soup.

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The Completed Shrimp Wonton Soup.

My mother is in visiting from Winnipeg, so last night I decided to make shrimp wonton soup for her (she is huge shrimp lover).

Before attempting the soup,  I decided to do some research and it seems as though many shrimp wonton soup recipes had pork in it. Hmmn, I wonder why? Was it for the taste or was it being used as a filler? Not sure, but for my soup I wanted to use 100% shrimp. I consider pork a filler ingredient as I am not a huge fan of pork.

The Verdict? At first, I thought substituting vegetable stock for chicken stock may not give this soup that much depth, but I was wrong. The ginger, fish sauce and sesame oil should not be left out though – as they are the true superstars of this soup! I was very happy to hear that this soup was two thumbs up for my mom and she wanted to have the left over soup again today!

Since I used 100% shrimp paste, I found there was no need what-so-ever for cornstarch (which many recipes call for) – shrimp forms very well in the wonton when cooked.

Wonton Ingredients:

  • 16 wonton wrappers
  • 1/2 pound shrimp
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon soy sauce
  • ½ bunch chives
  • 1 teaspoon minced ginger
  • 1 teaspoon sesame oil

Soup Broth Ingredients:

  • 5 cups vegetable broth
  • ½  teaspoon soy sauce
  • ½ teaspoon sesame oil
  • 1 teaspoon splash of fish sauce
  • 1 cup baby spinach
  • 1 carrot thinly peeled or sliced
  • 6 shrimp sliced in half (for garnish)
  •  ½ bunch chives, finely chopped
  • dash of salt and pepper to taste

Shrimp Wonton Soup Instructions:

  1. Place the shrimp on paper towels and squeeze out as much moisture as possible.
  2. Keeping 6 halved shrimp aside, chop the rest of shrimp to a paste in a food processor or by hand with sharp knife.
  3. In a large bowl, mix shrimp paste, red wine vinegar, soy sauce, chives, ginger and sesame oil. Blend well, and let stand for 25 to 30 minutes in fridge.
  4. Place about one teaspoon of the filling at the center of each wonton skin.
  5. Spray all wontons with fine mist of water, and then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle.
  6. Heat 3 quarts of water to boiling in a large pot. Drop wontons in and cook for about 4 minutes or until they rise to the surface. Strain and distribute wontons to serving bowls
  7. Heat the stock, soy sauce, fish sauce to boiling.  Add halved shrimp pieces, spinach and carrots, turn down heat to medium low, cook 1 minute until shrimp is cooked and spinach is wilted.
  8. Ladle soup over wontons in serving bowls, add chives, salt and pepper to taste and serve.

Original Recipe:

What I changed from original recipe:

  • omitted pork and used more shrimp
  • omitted brown sugar
  • replaced chinese rice wine with red wine vinegar
  • used less soy sauce
  • used chives instead of green onion
  • added sesame oil
  • added carrot
  • added full shrimp as garnish
  • used vegetable stock instead of chicken stock
  • used more stock

Soup Mistress Rating for Shrimp Wonton Soup:

Healthy (+ slimming + low sodium): (4/5)
Presentation: (4.5/5) 
Taste: (4.5/5) 

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