Pork And Water Chestnut Wonton Soup Recipe

Name: Pork And Water Chestnut Wonton Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups chicken stock; 3/4 inch fresh ginger, peeled, very roughly chopped; 2 tbsp fish sauce; 1/2 None lime, juiced; 2 tsp palm sugar; 1 bunch fresh Thai basil, leaves roughly chopped; 8 oz whole water chestnuts, roughly chopped; 1 inch fresh ginger, peeled, finely chopped; 3 tbsp peanuts, roughly chopped; 1 lb pork tenderloin, minced; 1/3 cup hoisin sauce; 43 None wonton wrappers; None None chopped fresh Thai basil, fresh cilantro, fried onions or finely sliced spring onions, to garnish

Servings: persons

8 cups chicken stock
3/4 inch fresh ginger, peeled, very roughly chopped
2 tbsp fish sauce
1/2 None lime, juiced
2 tsp palm sugar
1 bunch fresh Thai basil, leaves roughly chopped
8 oz whole water chestnuts, roughly chopped
1 inch fresh ginger, peeled, finely chopped
3 tbsp peanuts, roughly chopped
1 lb pork tenderloin, minced
1/3 cup hoisin sauce
43 None wonton wrappers
None None chopped fresh Thai basil, fresh cilantro, fried onions or finely sliced spring onions, to garnish

1
Bring chicken stock to a boil. Reduce heat to a simmer and add ginger, fish sauce, lime juice and palm sugar. Let simmer while you prepare the wontons.
2
In a food processor, process basil leaves, water chestnuts, ginger, peanuts and pork. Add hoisin sauce and mix until combined.
3
Lay a clean dry tea towel on a flat work surface and a clean damp tea towel on a baking tray. Place 1 wonton wrapper on dry tea towel in a diamond shape. Place 1 tsp pork mixture in the center and moisten edges. Pinch top and bottom corners together. Bring left and right corners into center and pinch to combine with top and bottom corners. Edges will form a cross that runs from corner to corner. Repeat with remaining wonton wrappers and filling.
4
Cook wontons in boiling salted water for 5 mins. Transfer to serving bowls with a slotted spoon then ladle soup over top. Garnish with fresh herbs and onions.

1184

kcal

Calories

Fat

Carbs

184

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 13 ingredients. The key ingredients include: 8 cups chicken stock, 3/4 inch fresh ginger, peeled, very roughly chopped, 2 tbsp fish sauce, 1/2 None lime, juiced, and more.

Yes, Pork And Water Chestnut Wonton Soup falls under the Soups & Stews 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!

Pork And Water Chestnut Wonton Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions