Wonton Soup
Nothing beats a warm, comforting bowl of homemade Wonton Soup—especially when it’s filled with tender, ground chicken and prawn wontons, all simmered in a rich, aromatic broth.
Whether you’re looking for a satisfying dinner or a meal that you can prep ahead and freeze, this recipe checks all the boxes.
With its fresh, flavorful ingredients and customizable options, it’s the kind of dish you’ll want to keep in your back pocket for busy weeknights or cozy weekends.
Plus, it’s the perfect way to bring a little taste of homemade comfort right to your table.
For the Wontons:
- Wonton Wrappers – These are essential for wrapping the filling into bite-sized pockets of deliciousness.
- Ground Chicken – The main protein for the filling, providing rich flavor.
- Prawns (Shrimp) – Roughly chopped for texture and flavor, giving the wontons a delicate seafood taste.
- Ginger – Grated for a subtle warmth and fragrance.
- Shallots/Green Onions – Adds a fresh, mild onion flavor to the filling.
- Light Soy Sauce – For seasoning the filling with a savory umami boost.
- Rice Vinegar – To provide a slight tanginess in the wonton filling.
- Honey (to balance the acidity of rice vinegar) – Balances the acidity of the rice vinegar, ensuring the filling remains flavorful without being too tart.
- Salt – To enhance the other flavors in the filling.
- Toasted Sesame Oil – For an extra layer of flavor with a nutty aroma.
For the Broth:
- Chicken Broth – The base for the broth, giving it a savory and hearty foundation.
- Garlic – Smashed to infuse the broth with a mild garlic flavor.
- Ginger – Sliced for subtle warmth and complexity in the broth.
- Light Soy Sauce – Adds a salty, umami depth to the broth.
- Sugar – Balances the saltiness with a hint of sweetness.
- Rice Vinegar – To provide a slight tanginess in the wonton filling.
- Honey (to balance the acidity of rice vinegar) – Balances the acidity of the rice vinegar, ensuring the filling remains flavorful without being too tart.
- Sesame Oil – Adds a final layer of richness and aroma to the broth.
For Serving:
- Shallots/Scallions – Finely chopped for garnish and freshness.
- Bok Choy or Chinese Broccoli – Optional vegetables for a healthy touch and crunch.
- Dried Egg Noodles – Optional, for a more filling soup experience.
Wonton Soup Recipe
Craving a comforting, flavorful soup that’s packed with fresh ingredients and no fillers? This homemade Wonton Soup delivers just that! With tender ground chicken and prawn wontons and a rich, aromatic broth, it’s the perfect dish to warm you up.
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Servings: 50 wontons
Notes
Ingredients:
For the Wontons:
- 50 – 60 wonton wrappers
- 200 g (7 oz) lean ground chicken
- 200 g (7 oz) peeled prawns or shrimp, roughly chopped
- 1 tbsp ginger, finely grated
- 2 shallots or green onions, finely chopped (about 5 tbsp)
- 1 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1/2 tsp extra sugar or honey (to balance the acidity of rice vinegar)
- 1/2 tsp salt
- 2 tbsp toasted sesame oil
For the Broth :
- 3 cups (750 ml) chicken broth
- 2 garlic cloves, smashed
- 1.5 cm (⅓ inch) piece of ginger, sliced (optional, but recommended)
- 1.5 tbsp light soy sauce
- 2 tsp sugar
- 1.5 tbsp rice vinegar
- 1/2 tsp extra sugar or honey (to balance the acidity of rice vinegar)
- ¼ – ½ tsp sesame oil
For Serving:
- Finely chopped shallots/scallions
- Quartered bok choy or Chinese broccoli (optional)
- 40 – 50 g (1.5 – 1.75 oz) dried egg noodles per person (optional)
Instructions:
- Make the Wonton Filling:
- In a bowl, combine ground chicken, chopped prawns, grated ginger, chopped shallots, soy sauce, rice vinegar, extra sugar or honey,, salt, and sesame oil.
- Mash the mixture with a potato masher until fairly smooth, keeping some small chunks of prawn. The filling should be somewhat textured, not a paste.
- Wrap the Wontons:
- Place wonton wrappers on a clean work surface. Spoon about 2 teaspoons of filling onto the center of each wrapper.
- Brush two edges of the wrapper with water, fold to seal, and press out air. To form a traditional shape, bring the corners together and seal by pressing them.
- Arrange wrapped wontons in a container with a lid to prevent them from drying out.
- Cook the Wontons:
- Bring a large pot of water to a boil. Add the wontons and cook for 4 minutes or until they float.
- Use a slotted spoon to remove the wontons and place them in serving bowls. Ladle the broth over them.
- Prepare the Broth:
- In a saucepan, combine chicken broth, smashed garlic, sliced ginger (optional), soy sauce, sugar, rice vinegar, extra sugar or honey, and sesame oil.
- Bring to a boil, then lower the heat and simmer for 5-10 minutes for the flavors to infuse. Remove the garlic and ginger before serving.
- Serve the Soup:
- If using vegetables, blanch them in the soup broth and place them in serving bowls.
- Prepare noodles according to package instructions (if using). Add noodles to the bowls along with the cooked wontons.
- Pour the hot broth over the wontons and noodles, then garnish with chopped scallions.
Recipe Notes:
- Wonton Wrappers: You can find wonton wrappers in most supermarkets, usually near fresh noodles. One packet contains around 40 wrappers. Use 2 packets for this recipe.
- Soy Sauce: If you don’t have light soy sauce, you can substitute it with all-purpose soy sauce.
- Sesame Oil: Use toasted sesame oil (brown color) for the best flavor. It might seem like a lot, but it makes the soup delicious!
- Chicken Broth: If possible, use Asian chicken broth for a cleaner flavor. It’s available in some specialty stores and is typically a deeper yellow in color.
- Garlic: Smash the garlic cloves to release their flavor, but leave them mostly intact so you can easily remove them from the broth before serving.
- Noodles: You can use any dried or fresh egg noodles, such as the ones available at Woolworths.
- Freezing: To freeze the wontons, place uncooked wontons in an airtight container and freeze. Cook from frozen by boiling for 6-8 minutes.
- Cooking the Wontons in Broth: If you’re short on time, you can cook the wontons directly in the broth, but be aware it will absorb some of the broth, so add ½ cup of water to make up for it.
- Can I use store-bought wonton wrappers?
Yes! Using store-bought wonton wrappers will save you time. Just fill them with the ground chicken and prawn mixture, seal, and cook. It’s a great shortcut without sacrificing taste! - How do I simplify the broth preparation?
To make the broth even easier, simply add all your ingredients (garlic, ginger, soy sauce, and sesame oil) into the pot and simmer. No need to do any extra prep; the flavors will infuse as it cooks. - Can I cook the wontons directly in the soup?
Absolutely! You can cook frozen wontons directly in the broth. Just add them to the simmering soup, and they’ll cook through as it heats up, saving you time and extra pots to clean. - Can I freeze the wontons ahead of time?
Yes! Assemble the wontons, lay them out on a baking sheet to freeze, and store them in an airtight container. You can cook them from frozen when you’re ready—just add an extra couple of minutes to the cook time. - What vegetables can I add to the soup to make it healthier?
Add quick-cooking vegetables like bok choy, spinach, or mushrooms. Simply blanch them in the broth or add them just before serving for a boost of nutrition and flavor.
