Thursday, October 3, 2013

Recipe #245: Thai Shrimp Wonton Soup

I had lots of leftover wonton wraps from my mini taco recipe, so today I searched for a way to use them.  This was the winning recipe, and as a result, I also found a new website to try recipes from:!  Expect plenty of postings from there in the future.

This was simple and tastes like what you'd get from a restaurant, I think.  BE SURE to use unsalted broth and low sodium soy sauce, because it still comes out salty.  It would be too much if there was more.  I bought some frozen egg rolls to make on the side.  Some day I'll try making those fresh too.


  • ½ pound of shrimp, minced into small pieces
  • 1 garlic clove, grated
  • 1 scallion stalked, finely chopped
  • 1 tbsp soy sauce  (LOW SODIUM!!)
  • 1 tsp fish sauce
  • 3 tbs cilantro
  • 1 egg yolk
  • 12 wonton skins
  • 4 cups chicken broth  (UNSALTED!!)
  • 1 scallion, finely chopped
  • 1 tbsp sweet rice wine vinegar
  • 1 tbsp fish sauce


  • In a large bowl, combine shrimp, garlic, scallions, soy sauce, fish sauce, cilantro. Blend well, and let stand for 15 minutes.
  • Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with egg yolk, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with egg yolk and press together. Continue until all wrappers are used.
  • Bring the chicken broth, fish sauce and sweet rice wine vinegar to a rolling boil. Gently drop the wontons into the broth. The wontons are cooked once they float to the top and you boil the dumplings for an additional 3 minutes. Garnish with chopped scallions, and serve.  (I added the scallions to the soup while cooking)

1 comment:

  1. sounds tastey, might have to try this