Chicken Wonton Soup With Shrimp Recipe

Name: Chicken Wonton Soup With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces boneless skinless chicken breasts (1 large breast half or 1 small whole breast); 7 ounces large shrimp, cooked or raw (I chose to use smaller shrimp as 3/4 of them get processed anyway); 1 teaspoon fresh ginger, finely chopped; 2 scallions, finely chopped; 1 egg; 2 teaspoons oyster sauce (optional); 1 (16 ounce) packet wonton wrappers; 1 tablespoon cornstarch paste (water and cornstarch); 3 ¾ cups chicken broth (or two 15 oz. cans commercial product); ¼ cup cucumber, peeled and diced; salt & freshly ground black pepper; 1 scallion, cut into thin strips, for garnish; 4 sprigs fresh cilantro, for garnish; 1 tomatoes, scalded, peeled, seeded and diced for garnish

Servings: persons

10 ounces boneless skinless chicken breasts (1 large breast half or 1 small whole breast)
7 ounces large shrimp, cooked or raw (I chose to use smaller shrimp as 3/4 of them get processed anyway)
1 teaspoon fresh ginger, finely chopped
2 scallions, finely chopped
1 egg
2 teaspoons oyster sauce (optional)
1 (16 ounce) packet wonton wrappers
1 tablespoon cornstarch paste (water and cornstarch)
3 ¾ cups chicken broth (or two 15 oz. cans commercial product)
¼ cup cucumber, peeled and diced
salt & freshly ground black pepper
1 scallion, cut into thin strips, for garnish
4 sprigs fresh cilantro, for garnish
1 tomatoes, scalded, peeled, seeded and diced for garnish

1
Place the chicken breast, 3/4 of the shrimp, the ginger and scallions in a food processor and process for 2-3 minutes.
2
Add the egg, oyster sauce (if using), and seasoning and process briefly.
3
Set aside.
4
Place 8 wonton wrappers at a time on a surface in diamond fashion with a point towards you; moisten two adjoining edges with the cornstarch paste and place a rounded 1/2 teaspoon of the chicken/shrimp mixture in the center of each.
5
Fold the dry edges over and pinch to seal.
6
Simmer in salted boiling water for 4 minutes.
7
Continue stuffing wrappers until chicken/shrimp mixture is gone.
8
At this point, the wontons can be stored in the fridge overnight after they cool).
9
Bring the chicken broth to a boil, add the remaining whole shrimp and the cucumber and simmer for 3-4 minutes to warm through.
10
Adjust seasoning with salt and pepper.
11
Add wontons to warm through.
12
Serve hot in bowls and garnish with scallion, cilantro and diced tomatoes.

596

kcal

Calories

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 10 ounces boneless skinless chicken breasts (1 large breast half or 1 small whole breast), 7 ounces large shrimp, cooked or raw (I chose to use smaller shrimp as 3/4 of them get processed anyway), 1 teaspoon fresh ginger, finely chopped, 2 scallions, finely chopped, and more.

Yes, Chicken Wonton Soup With Shrimp 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.

Chicken Wonton Soup With Shrimp

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