Deconstructed Wonton Soup
I love this deconstructed version of Wonton Soup - makes the process way quicker and less fussy! ✨with chicken & shrimp meatballs, wonton wrappers, bok choy and carrots 😍
All ingredients are estimations. Cook from the heart and taste often and make it yours.
Deconstructed Wonton Soup
I love this deconstructed version of Wonton Soup - makes the process way quicker and less fussy! ✨with chicken & shrimp meatballs, wonton wrappers, bok choy and carrots 😍
All ingredients are estimations. Cook from the heart and taste often and make it yours.
Cooking Instructions
- 1
🦐 The filling:
In a big bowl, add ground chicken, chopped shrimp (leave them chunky), finely chopped green onions, Chinese chives, grated garlic, grated ginger, soy sauce, cooking wine, corn starch and a pinch of white pepper. Form a claw with your hand and mix it all together vigorously for 1 minute.
- 2
🍲 The broth:
In a large pot, sautee minced garlic, ginger and thinly sliced green onions. Pour in the chicken stock. Bring it to a gentle boil.
- 3
🧅 Cook
Once the broth is boiling, carefully scoop the “meatballs” into the pot. Lower the heat to medium-low, so the broth is simmering. Let the meatballs cook for about 10-12 minutes, or until they are fully cooked through.
- 4
🥕 Add the veggies:
After the “meatballs” are cooked, add the sliced carrots and bok choy to the broth. Let them cook for another 5 minutes until they soften but are still slightly crunchy. Add store-bought wonton wrappers to cook alongside the veg for 4ish minutes.
- 5
🥣 Serve & Garnish
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