Spicy Chicken Wonton Soup with Shrimp

Chicken filled Wontons and shrimp flavor this dish.
My husband, loves this chocked full of flavor soup and after devouring two large bowl fulls proclaimed it a "do again" (term our second daughter-in-law coined for make it again regularly please).
My adaptation is from a recipe given on for Chicken Wonton soup but it is jazzed up a bit for our tastes!!

Yields 6 servings.

Ingredients for the wontons:

1 pkg. wonton wrappers, prefer thin
2 C. chicken, uncooked and cut into 1/2 " cubes
1/2 pound cleaned and deveined shrimp
1 C. finely sliced green onions, include the green tops
3 cloves fresh garlic finely chopped
2 t. freshly grated ginger
1 egg, separate, add yolk for filling and save the white to seal the wontons
1 T. Sriracha Chili sauce
pinch of salt
pinch of black pepper
1 T. soy sauce

Place all of the ingredients except the wonton wrappers and the egg white into the bowl of the food processor and pulse just enough to combine well. Do not over process. You do not want to make a paste. More like a meat loaf consistency.

I usually fill 3 or 4 at a time by placing 3 or 4 wrappers on a large flat diner plate and placing a scant teaspoon full of the filling to the side of the center of each separated wonton. Using my finger I dampen the 4 edges of the wrapper with egg white. Fold to form a triangle, sealing the edges as you press any trapped air from the dumpling. It is important they seal well and that the filling does not leak. Set these aside a few minutes and prepare the broth. You should refrigerate them on a tray if you are not going to proceed and finish the soup at this time.

Ingredients for the soup:

1 onion chopped fine
3 carrots sliced thin
1 small bunch bok choy
2 stalks of lemon grass
6 C. chicken broth
1 T. Sriracha Chili Sauce
salt and pepper to taste

Heat the oil in a deep heavy bottomed pan and add the onions and season with salt and pepper. Saute until translucent. Add the carrots and chili sauce to the pan, then stir in the broth and bring to a boil, reduce the heat to simmer.

Pound the lemon grass to release its essence and split the stalks in half. Drop them into the broth and cook for 15 minutes.

Add the bok choy and wontons and cook 5 minutes, add the peeled and deveined shrimp and cook 2-3 minutes until translucent.  Remove the lemon grass and discard.

Serve hot in large flat bowls to feast first on the aroma and sight of this dish.

No comments: