There’s nothing like a light comforting bowl of wonton soup to bring a smile to your face. This shrimp wonton soup recipe is hearty, flavorful, and 1,000% better than any take-out! Get your bowls ready, things are about to get yummy!
What is Wonton Soup Made of?
Wonton soup has 3 main components: Wontons, soup base, and veggies/aromatics.
For this recipe, we’re using juicy shrimp as the protein for the wontons, however, you can swap it out with ground pork, chicken, turkey, or a combo of two proteins!
I will admit, the wontons take the most time to put together from this recipe, but it’s so much fun wrapping with friends, family, or catching up on your favorite show in the background. I love making large batches to freeze so I can have a meal in less than 10 minutes!
And the wrapping is SUPER easy and beginner-friendly! It's an easy 4 steps that make it look restaurant-quality.
- Add filling to wonton wrapper & wet edges
- Fold the wonton wrapper in half & wet a creased corner
- Bring the creased edges to the center
- Pinch the creased corners to connet - And you're done!
2. Soup Base
The broth for this wonton soup recipe uses simple ingredients but they build upon each other to create layers of beautiful flavor. The soy sauce and fish sauce are quick and easy ways to add SO much umami flavor!
It’s a clean, simple, and comforting bowl of broth that lets the wontons shine in this delicate broth.
3. Veggies / Aromatics
The garlic and garlic add subtle flavors that contribute to a rich and comforting broth.
To add more nutrients and texture, I love adding baby bok choy. There’s nothing like crisp veggies in a bowl of soup! Don’t be shy about adding or swapping it out for other leafy greens though!
Serving & Storing This Shrimp Wonton Soup Recipe
There’s nothing like enjoying a fresh hot bowl of wonton soup! This shrimp wonton soup recipe is best enjoyed immediately. If you find yourself with leftovers, though, you can store them in an airtight container in the fridge. It’ll be fine the next day, however, any longer and the wontons will turn mushy.
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Wonton Soup Recipe
- 4 ounces medium or large shrimp peeled, deveined & finely chopped
- 5 cloves garlic minced
- ½ tablespoon oyster sauce
- 1 tablespoon low-sodium soy sauce
- ¼ tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- ½ tablespoon cornstarch
- ⅛ teaspoon white pepper
- ⅛ teaspoon salt
- 14 wonton wrappers
- 3 garlic cloves minced
- ½ tablespoon ginger thinly sliced
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon fish sauce
- 1 ½ tablespoon shaoxing wine
- 2 ½ cups vegetable broth or chicken broth
- ½ tablespoon sesame oil
- 6 baby bok choy cut in quarters
- In a large bowl, combine the wonton ingredients except for the wonton wrappers. Mix until the filling becomes sticky in the bowl.
Easy Wonton Wrapping
- Place a wonton wrapper in the palm of your hand. Add a heaping teaspoon of filling to the center and wet the edges of the wrapper with a little water.
- Fold it in half to create a rectangle, seal the edges, then wet one of the creased corners.
- Bring the creased corners to the center.
- Pinch the corners to connect. Repeat for remaining filling and wontons.
- At this point, you can cook them immediately or freeze them to cook later. To freeze them, place wontons on a parchment-lined baking sheet (making sure they’re not touching). Freeze for a few hours then transfer them to a Ziplock bag or airtight container.
- Heat a large pot on medium heat. Add about a tablespoon of oil then saute garlic and ginger for a few seconds, until soft and fragrant.
- Add soy sauce along the edges of the pot to create a char, then add fish sauce and Shaoxing wine. Stir together for a couple of seconds then increase heat to medium-high. Pour in vegetable broth and bring to a rolling boil.
- Pour in the sesame oil, stir, then turn the heat to low and cover to keep warm.
Cook & Assemble the Wonton Soup
- In a medium-sized pot, bring water to a boil on medium-high heat. Blanch baby bok choy by cooking them in the hot water for about 1 minute, or until they’re slightly tender but still crunchy. Quickly remove them then submerge them in cold water to stop the cooking process. Set aside.
- In the same pot of boiling water, add in about half the wontons to prevent overcrowding. Immediately stir the pot to prevent them from sticking. Cook for about 3 - 4 minutes, or until they float to the top. Quickly remove them and finish cooking the remaining dumplings.
- To assemble, divide the bok choy and wontons into two serving bowls, pour the broth on top, then serve immediately. Enjoy!
- Protein: If you're not in the mood for shrimp, you can use ground chicken, ground pork, or a combination of proteins!
- Cooking the Wontons: It's important to cook the wontons separately from the broth, otherwise, the broth will turn thick and cloudy from the starches on the wonton wrappers.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and provided for informational purposes. Nutrition may vary based on product availability, methods of preparation, origin, and freshness of ingredients, etc. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
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