Shrimp Wonton Soup

My Dad is here helping me out with our new little bundle of joy, and we had a whole bunch of shrimp in the freezer. I’m loving Asian cuisine these days, so we decided to make shrimp wonton soup. We found a couple of recipes online and came up with our own based on the ingredients we had rather than making a trip to the grocery stor. We hope you enjoy it- it hit the spot for us!

 

Shrimp Wonton Soup 

Prep & Cook time: 20-30 minutes

Serves 2

 

Wontons:

10 large tiger prawns (cooked)

1 tsp soy sauce

1/2 tsp sesame oil

1/2 tsp fresh grated ginger

1 tbsp chives, chopped

12 wonton wrappers

 

Soup:

2 tsp sesame oil

1 tsp minced garlic

1 small carrot, thinly sliced

1/4 cup frozen peas

4 cups chicken broth

2 tsp chives, chopped

 

Remove tails and shells from shrimp, and put into food processor or blender. Add remaining wonton ingredients (except wonton wrappers), and pulse until shrimp is in small pieces, almost a paste (not smooth).

Lay out wonton wrappers on board, and get small dish of water ready. Divide filling evenly among wrappers, wet edges and fold together however you like to fold your wontons. Set aside.

Heat sesame oil in soup pot. Sauté garlic and carrots until fragrant and soft. Add remaining soup ingredients, and wontons. Bring to boil, then simmer 15 minutes on medium-low.

Serve hot.

 

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