A comforting and delicious recipe for shrimp wonton soup that’s not only easy, but healthy and filling with only 110 calories for a huge serving!
Are you hungry yet?
Specifically, are you hungry for a healthy and comforting soup that’s filled to the brim with flavor and steamy-hot homemade shrimp wontons? Yeah? Me too.
I know I mentioned this in my last post, but I’ve been in a bit of a food blogging funk for the last two weeks or so. A combination of diving into the portrait photography world and a weekend camping trip in Big Bear have sucked up most of my time and interest, and to be honest, cooking in a hot kitchen just doesn’t seem to be too appealing to me. Yup, California is embracing the Fall with 90 degree weather, which is putting a major damper on my plans for #OMGpumpkinspicelattesEVERYDAY and cold-weather food.
Sometimes, though, you get a craving at 7:30 in the morning for a big steamy bowl of shrimp wonton soup and nothing, not even hothothot weather or the fact that you haven’t had your morning coffee yet so you can barely type out a text messages canceling your morning gym session with your boyfriend because you’re taking a “rest day” from all the strenuous chewing you’ve been doing the last few days (don’t want to exert myself too much, you know how it is) can stop you from making it. What am I even saying?
Sorry, it’s hard to concentrate with photos like this staring you in the face. Like, COME TO MAMA.
This is one of those recipes that’s just plain good. It fills you up and makes you feel full, but not overly weighed down since it’s made with a broth base, filled with perfectly cooked fresh veggies, and a lean shrimp filling. One bite into a tender wonton with a small sip of broth and trust me, you will be in lightened-up comfort food heaven! Talk about a perfect combination of health and deliciousness- this is my kind of meal.
I know wontons can seem a bit intimidating to make at first, but they’re easy as pie. You can find pre-made wonton skins in the refrigerated asian section at most grocery stores and they honestly come together in a flash!
One small note with this recipe, it should be served immediately or within 30 minutes of cooking the wontons in the broth or else they will absorb too much of the liquid if left to soak! Eaters beware!
- ¼ lb jumbo cooked shrimp, separated
- ⅛ cup water chestnuts, diced
- 1 clove garlic, diced
- ½ tbsp soy sauce
- ¼ tsp sesame oil
- ½ tsp white sugar
- 1 tbsp chopped green onion
- pinch of white pepper
- 18 wonton skins
- 48 oz( 1½ quart) low sodium chicken broth
- 1½ tbsp low sodium soy sauce
- ½ cup snow peas
- ½ cup shredded carrots
- Roughly chop the cooked shrimp reserving four of them for garnishing.
- In a medium-sized bowl, combine the chopped shrimp, water chestnuts, garlic, soy sauce, sesame oil, sugar, chopped green onion, and a pinch of white pepper.
- Lay out several wonton skins and place a teaspoon or so of the shrimp mixture in the center. Dip the tip of your finger in a bit of water and dampen the edge of half the wonton. Fold the wonton skin over to cover the filling and use a fork to press down the edges. Repeat till the filling is all used up. (I got 18 wontons).
- In a large pot, bring the chicken broth and soy sauce to a low boil. Add in the wontons, snow peas, and shredded carrots. Cook for 4-5 minutes or until the wontons are done and the veggies are cooked, but still crisp. Season with salt and pepper to taste.
- Serve immediately garnishing with the reserved shrimp, red pepper flakes, and chopped green onion!