Chinese Wonton Soup

Chinese Wonton Soup


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Rice noodle soup with pork and prawn wontons is a classic Chinese entree. If you like you can add veggies like dice bok choy to the soup.


Serves: 4 

  • Wontons
  • 200g pork loin, diced
  • 100g peeled prawns
  • 1 pinch icing sugar
  • 1 teaspoon cornflour
  • 1 tablespoon soy sauce
  • 100ml chicken stock
  • 1cm fresh ginger, finely diced
  • 2-3 spring onions, diced
  • 1 clove garlic, minced
  • 40 round wonton wrappers
  • 1 teaspoon cornflour
  • 2 tablespoons water
  • Soup
  • 500g rice noodles
  • 6 cups (1 1/2 litres) chicken stock
  • 1 bunch spring onions, diced
  • 4 tablespoons sesame oil

Preparation:1hour  ›  Cook:20min  ›  Ready in:1hour20min 

  1. In a food processor, combine pork, prawns, sugar, cornflour, soy sauce, chicken stock, ginger, spring onions and garlic and blend into a paste.
  2. Place a wonton wrapper on a clean work surface and place 1 teaspoon of the filling in the centre. In a small bowl, combine 1 teaspoon cornflour with 2 tablespoons water. Brush the edges of the wrapper with this mixture, then fold the wrapper in two to form a half moon and pinch shut the edges. Repeat with remaining stuffing and wrappers.
  3. Bring a large pot of water to the boil and cook rice noodles according to packet directions. Drain and divide among 4 bowls.
  4. Meanwhile, bring the chicken stock to a simmer. Add the wontons and cook until they float to the surface. Cook one minute more then remove with a slotted spoon and divide among the bowls.
  5. Fill the bowls with chicken stock, sprinkle with spring onions and drizzle with sesame oil. Dig in!

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