Chicken-and-Shrimp Wonton Soup with Lemongrass Brot

Name: Chicken-and-Shrimp Wonton Soup with Lemongrass Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon peanut or canola oil; 1 pound chicken breasts on the bone, skin discarded; 1/2 pound spareribs or baby back ribs, cut into single ribs; 8 green cardamom pods; 3 black cardamom pods (optional; see Note); 1/2 tablespoon black peppercorns; 1/2 tablespoon Sichuan peppercorns (see Note); 2 whole star anise pods; 10 cups water; 1 fresh lemongrass stalk, tender white inner bulb only, chopped; One 1 1/2-inch piece of fresh ginger, peeled and thickly sliced; 3 cilantro sprigs; 2 scallions, halved; 3 tablespoons soy sauce; 3 ounces shelled and deveined shrimp, minced; 2 ounces skinless, boneless chicken breast, minced; 2 garlic cloves, minced; 2 tablespoons minced shallot; 1 tablespoon soy sauce; 1 tablespoon honey; 1/2 teaspoon toasted Asian sesame oil, plus 1 tablespoon for garnish; 1 red Thai chile, seeded and minced; 1 teaspoon minced cilantro, plus 1 tablespoon small leaves, for garnish; Pinch of fine sea salt; 12 square wonton wrappers; 1 scallion, light green and white parts only, thinly sliced, for garnish

Servings: persons

1 tablespoon peanut or canola oil
1 pound chicken breasts on the bone, skin discarded
1/2 pound spareribs or baby back ribs, cut into single ribs
8 green cardamom pods
3 black cardamom pods (optional; see Note)
1/2 tablespoon black peppercorns
1/2 tablespoon Sichuan peppercorns (see Note)
2 whole star anise pods
10 cups water
1 fresh lemongrass stalk, tender white inner bulb only, chopped
One 1 1/2-inch piece of fresh ginger, peeled and thickly sliced
3 cilantro sprigs
2 scallions, halved
3 tablespoons soy sauce
3 ounces shelled and deveined shrimp, minced
2 ounces skinless, boneless chicken breast, minced
2 garlic cloves, minced
2 tablespoons minced shallot
1 tablespoon soy sauce
1 tablespoon honey
1/2 teaspoon toasted Asian sesame oil, plus 1 tablespoon for garnish
1 red Thai chile, seeded and minced
1 teaspoon minced cilantro, plus 1 tablespoon small leaves, for garnish
Pinch of fine sea salt
12 square wonton wrappers
1 scallion, light green and white parts only, thinly sliced, for garnish

1
Make the broth In a pot, heat the oil.
2
Add the chicken and spareribs and cook over moderate heat, turning occasionally, until lightly browned, 5 minutes.
3
Add the cardamom pods, peppercorns and star anise and cook, stirring, for 1 minute.
4
Add all of the remaining broth ingredients and bring to a boil.
5
Simmer over moderately low heat, skimming off the fat, until the broth is reduced to 6 cups and very fragrant, 40 minutes.
6
Strain the broth through a cheesecloth-lined sieve into a large saucepan; skim off any fat.
7
Make the wontons In a bowl, combine all of the ingredients except the wrappers and garnishes.
8
Arrange 4 wrappers on a surface; keep the remaining ones covered with a damp paper towel.
9
Brush the wrapper edges with water.
10
Place 2 teaspoons of the filling in the center of each wrapper.
11
Bring all 4 corners of each wrapper together and twist the top gently to form into purses.
12
Press the edges to seal.
13
Transfer the wontons to a plate.
14
Repeat with the remaining wrappers and filling; cover with plastic wrap.
15
Make the wontons Bring the strained broth to a boil.
16
Add the wontons and simmer over moderate heat until cooked through, about 3 minutes.
17
Spoon the wontons into bowls and ladle the broth over.
18
Garnish the soup with the sesame oil, cilantro leaves and sliced scallion and serve.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1 tablespoon peanut or canola oil, 1 pound chicken breasts on the bone, skin discarded, 1/2 pound spareribs or baby back ribs, cut into single ribs, 8 green cardamom pods, and more.

Yes, Chicken-and-Shrimp Wonton Soup with Lemongrass Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken-and-Shrimp Wonton Soup with Lemongrass Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions