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Wonton Soup

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Wonton Soup

Additional information on this Recipe from Food Network Canada

Recipes from this Episode


Recipe summary

Preparation time:
Cooking time:
Yield: 6

Ingredients

For the Wontons

  • 225 grams (1/2 lb) medium ground pork
  • 115 grams (1/4 lb) peeled shrimp, chopped
  • 60 millilitres (1/4 cup) canned water chestnuts, finely chopped
  • 3 green onions, the white parts finely chopped and the green tops reserved
  • 10 millilitres (2 teaspoons) soy sauce
  • Salt and pepper
  • 30 wonton wrappers

For the Soup

  • 1 1/2 litres litres (6 cups) chicken broth
  • 250 millilitres (1 cup) water
  • 30 millilitres (2 tablespoons) fish sauce (nuoc mam)
  • 2 carrots, thinly sliced on the diagonal
  • 250 millilitres (1 cup) thinly sliced mushrooms

Directions

For the Wontons

  1. In a bowl, combine all the ingredients except the wrappers. Season with salt and pepper.
  2. Place 10 ml (2 teaspoons) of the meat and shrimp mixture in the centre of a wrapper. Moisten the outside border with water. Seal by lifting up the wrapper and squeezing the edges together. Transfer to a baking sheet. Stuff the remaining wrappers.

For the Soup

  1. In a large saucepan, bring the broth, water and fish sauce to a boil. Add the wontons, carrots and mushrooms. Return to a boil, reduce the heat and simmer until the wontons are cooked through, about 6 minutes. Adjust the seasoning.
  2. Meanwhile, thinly slice the green onion tops on the diagonal. Garnish the soup with the sliced onion tops and serve.
  3. Note: If you serve the soup the next day, add chicken broth as necessary.

Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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