This a light 'Chinese dumpling' soup ... comforting for this cold weather. I love this clear wonton soup.
We had this soup as a complete meal and were blissfully satisfied...mmm.. yum..
Serves 3
Ingredients
For the Filling
100 Grams Shrimps - - peeled, deveined & chopped
100 Grams Whole Shrimps - made to a coarse paste
Wonton wrappers as required
1 Teaspoon Fish Sauce
1 Teaspoon Sesame Oil
1 Teaspoon Sugar
¼ Teaspoon Ground Pepper
1 Spring Onion - white and greens Chopped
A pinch of Salt
Wonton wrappers as required
1 Teaspoon Fish Sauce
1 Teaspoon Sesame Oil
1 Teaspoon Sugar
¼ Teaspoon Ground Pepper
1 Spring Onion - white and greens Chopped
A pinch of Salt
For the Soup
A drizzle of Sesame Oil
1 Tablespoon Spring Onion - white chopped
1 Teaspoon Sesame Oil
1 Teaspoon Fish sauce
1 Teaspoon Sugar
1 Small Carrot - sliced in roundels
3 Button Mushrooms - cut into big pieces
1 Cup Water - from the cooked wontons
500 ML Chicken Stock - I used homemade
1/2 Teaspoon Vinegar - optional - I added
Salt to taste
For Garnishing
1 Spring Onion - chopped
1 Fresh Red Chilly - crushed or paste
Method
A drizzle of Sesame Oil
1 Tablespoon Spring Onion - white chopped
1 Teaspoon Sesame Oil
1 Teaspoon Fish sauce
1 Teaspoon Sugar
1 Small Carrot - sliced in roundels
3 Button Mushrooms - cut into big pieces
1 Cup Water - from the cooked wontons
500 ML Chicken Stock - I used homemade
1/2 Teaspoon Vinegar - optional - I added
Salt to taste
For Garnishing
1 Spring Onion - chopped
1 Fresh Red Chilly - crushed or paste
Method
To make the Wontons
In a large bowl, mix shrimps chopped and the paste with green onions, fish sauce, , sesame oil and salt. Stir it until the filling becomes sticky and you get a paste texture.Spoon in a teaspoon of filling, in the center of the wrapper. Wet the edge with your finger and seal the wrapper. Assemble the wonton one by one, keep aside.
Boil 3 -4 cups of water in pot - bring it to a rolling boil add wontons in to cook for around 3-4 minutes or unitl the wontons begin to float. Spoon them out and place them in individual serving bowls. Reserve this water for making the soup.
To Make the Soup
In a pan drizzle some sesame oil add the chopped white part of the onions fry till brown and crisp. Keep aside,
In large pot / vessel heat sesame oil add the onion, carrot, mushrooms and saute for a minute then add the chicken broth, water, fish sauce, browned onions and salt to taste. Bring it to a boil, cover and simmer for 5 minutes. Take off flame. Add vinegar and the soup is ready.
In serving bowls, pour the soup over the wontons, garnish with spring onion and a little red chilly paste... Serve and enjoy this hot comforting soup on a cold day.... yum....
I am enjoying this ...
In a large bowl, mix shrimps chopped and the paste with green onions, fish sauce, , sesame oil and salt. Stir it until the filling becomes sticky and you get a paste texture.Spoon in a teaspoon of filling, in the center of the wrapper. Wet the edge with your finger and seal the wrapper. Assemble the wonton one by one, keep aside.
Boil 3 -4 cups of water in pot - bring it to a rolling boil add wontons in to cook for around 3-4 minutes or unitl the wontons begin to float. Spoon them out and place them in individual serving bowls. Reserve this water for making the soup.
To Make the Soup
In a pan drizzle some sesame oil add the chopped white part of the onions fry till brown and crisp. Keep aside,
In large pot / vessel heat sesame oil add the onion, carrot, mushrooms and saute for a minute then add the chicken broth, water, fish sauce, browned onions and salt to taste. Bring it to a boil, cover and simmer for 5 minutes. Take off flame. Add vinegar and the soup is ready.
In serving bowls, pour the soup over the wontons, garnish with spring onion and a little red chilly paste... Serve and enjoy this hot comforting soup on a cold day.... yum....
I am enjoying this ...
Sending this to Fish Friday Foodies - Hosted by Wendy Klik and Stacy Livingston Rushton - theme for chilly February - seafood stews and soups of the world.
Labels : Soup, Fish Friday, Shrimp, Wontons, Healthy, China, Chinese Shrimp Wonton Soup
Labels : Soup, Fish Friday, Shrimp, Wontons, Healthy, China, Chinese Shrimp Wonton Soup
I love wonton soup and these shrimp filled wontons sound absolutely wonderful.
ReplyDeleteI love wonton soup and yours looks chock full of goodies!
ReplyDeleteI adore wonton soup, Sneha! It's a real favorite for me any time of the year. I love how you cut your carrots into little flowers. Such a pretty bowl of soup!
ReplyDeleteThis looks absolutely delicious to warm up with!
ReplyDeleteThat looks SO delicious. Thanks for joining us for Fish Friday Foodies!
ReplyDeleteI just love the ingredients in this soup! I'm looking forward to giving it a try!
ReplyDeleteSneha, Wonton soups are my daughter 's and my favourite. I love it.
ReplyDeleteOne of my favorites. I like that you added carrots and mushrooms!
ReplyDeleteThis looks so fresh and tasty!
ReplyDeleteYum, this looks really good, and I don't even care for shrimp. I would love to try it with fish.
ReplyDelete