Hot and Sour Shrimp Wonton Soup
This Wonton Soup Recipe is easy to make, including the wontons themselves. You'll fall in love with this restaurant quality recipe you can easily make at home!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 4 Servings
- 1/2 pound cooked shrimp tails removed
- 2 cloves garlic crushed
- 1 teaspoon grated ginger
- 2 tablespoons chopped cilantro
- 1/2 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon soy sauce
- 1/2 teaspoon sriracha
- 1/4 teaspoon red pepper flakes
- 24 wonton wrappers
- 4 cups chicken broth
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon crushed red pepper flakes
- 4 tablespoons rice vinegar
- 2 tablespoons cornstarch
- 2 tablespoons grated ginger
- 1/4 cup sliced green onion for serving
First, make your dumpling filling by placing the shrimp, garlic, ginger, cilantro, sesame oil, rice vinegar, soy sauce, srirarcha, and red pepper flakes into a food processor. Pulse until combined.
Lay out a few wonton or dumpling wrapper and place a small bowl of water nearby. Place a little spoonful of the filling onto the center of your wonton or dumpling wrapper. Dip your fingers into the water bowl and wet the edges of the wrapper. Fold and seal the dumpling. Repeat for all of the remaining filling and set dumplings aside or refrigerate until ready to make the soup..
Make your soup base by combining chicken broth, soy sauce, sugar, red pepper flakes, and ginger into a large saucepan. Bring to a boil.
In a small bowl stir together rice vinegar and cornstarch. Stir into soup and let thicken, 1 to 2 minutes.
Put dumplings into soup base and cook for 3 minutes. Remove from heat. Divide dumplings among bowls and serve hot topped with sliced green onion.
Calories: 235kcal | Carbohydrates: 33g | Protein: 17g | Fat: 2g | Cholesterol: 146mg | Sodium: 1913mg | Potassium: 311mg | Fiber: 1g | Vitamin A: 150IU | Vitamin C: 20.8mg | Calcium: 125mg | Iron: 3.4mg