Deconstructed Wonton Soup
Deconstructed Wonton Soup
Ingredients
For the Wonton Filling
- 500 grams chicken mince
- 200 grams raw peeled prawns, finely chopped
- 2 spring onions, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon cornflour
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For the Soup Broth
- 4 cups chicken stock
- 2 cups water
- 3 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon white pepper
For Assembly and Garnish
- 15 wonton wrappers
- 1 medium carrot, julienned or thinly sliced
- 2-3 heads baby bok choy, cut in half or quarters
- as needed chilli oil, optional
- as needed sliced spring onion, optional, for garnish
Instructions
- 1
Prepare the wonton filling: In a medium bowl, combine the chicken mince, finely chopped raw peeled prawns, chopped spring onions, 1 tablespoon soy sauce, cornflour, sesame oil, minced garlic, and grated fresh ginger. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min
- 2
Form the 'deconstructed' wontons: Take small portions of the filling mixture (about 1 tablespoon each) and gently press them into rough, flattened patties. You should get about 15 patties.
⏱️ 3 min - 3
Prepare the broth: In a large pot or Dutch oven, combine the chicken stock, water, 3 tablespoons soy sauce, rice wine vinegar, and white pepper. Bring the mixture to a simmer over medium-high heat.
⏱️ 5 min
- 4
Cook the wonton wrappers: Once the broth is simmering, add the wonton wrappers to the broth. Cook for 1-2 minutes until tender.
⏱️ 2 min
- 5
Cook the filling and vegetables: Carefully add the prepared chicken and prawn patties to the simmering broth. Add the julienned carrot and baby bok choy. Cook for 5-7 minutes, or until the chicken and prawns are cooked through and the vegetables are tender-crisp.
⏱️ 7 min
- 6
Serve: Ladle the deconstructed wonton soup into bowls, ensuring each serving has broth, cooked wrappers, filling patties, and vegetables. Garnish with chilli oil and extra sliced spring onion, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Deconstructed Wonton Soup
For the Wonton Filling
- 500 grams chicken mince
- 200 grams raw peeled prawns, finely chopped
- 2 spring onions, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon cornflour
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For the Soup Broth
- 4 cups chicken stock
- 2 cups water
- 3 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon white pepper
For Assembly and Garnish
- 15 wonton wrappers
- 1 medium carrot, julienned or thinly sliced
- 2-3 heads baby bok choy, cut in half or quarters
- as needed chilli oil, optional
- as needed sliced spring onion, optional, for garnish
Instructions
- 1
Prepare the wonton filling: In a medium bowl, combine the chicken mince, finely chopped raw peeled prawns, chopped spring onions, 1 tablespoon soy sauce, cornflour, sesame oil, minced garlic, and grated fresh ginger. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min - 2
Form the 'deconstructed' wontons: Take small portions of the filling mixture (about 1 tablespoon each) and gently press them into rough, flattened patties. You should get about 15 patties.
⏱️ 3 min - 3
Prepare the broth: In a large pot or Dutch oven, combine the chicken stock, water, 3 tablespoons soy sauce, rice wine vinegar, and white pepper. Bring the mixture to a simmer over medium-high heat.
⏱️ 5 min - 4
Cook the wonton wrappers: Once the broth is simmering, add the wonton wrappers to the broth. Cook for 1-2 minutes until tender.
⏱️ 2 min - 5
Cook the filling and vegetables: Carefully add the prepared chicken and prawn patties to the simmering broth. Add the julienned carrot and baby bok choy. Cook for 5-7 minutes, or until the chicken and prawns are cooked through and the vegetables are tender-crisp.
⏱️ 7 min - 6
Serve: Ladle the deconstructed wonton soup into bowls, ensuring each serving has broth, cooked wrappers, filling patties, and vegetables. Garnish with chilli oil and extra sliced spring onion, if desired.
⏱️ 3 min