Wonton Soup

Name: Wonton Soup
Ingredients: None None FOR THE WONTONS; 7 oz ground chicken or turkey; 4 None green onions, finely chopped; 1 tbsp soy sauce; 2 cloves garlic, crushed; 2 tsp grated fresh ginger; 16 None wonton wrappers; None None FOR THE SOUP; 2 quarts low sodium hicken stock; 1 tsp grated fresh ginger; 8 None large shrimp, peeled and deveined; 4 None baby bok choy, leaves separated; 1/2 cup canned drained baby corn, halved lengthwise; None None Soy sauce, for drizzling; 2 None green onions, sliced; 1 None red chii pepper, sliced

16 ingredients

3 steps

Ingredients

None None FOR THE WONTONS
7 oz ground chicken or turkey
4 None green onions, finely chopped
1 tbsp soy sauce
2 cloves garlic, crushed
2 tsp grated fresh ginger
16 None wonton wrappers
None None FOR THE SOUP
2 quarts low sodium hicken stock
1 tsp grated fresh ginger
8 None large shrimp, peeled and deveined
4 None baby bok choy, leaves separated
1/2 cup canned drained baby corn, halved lengthwise
None None Soy sauce, for drizzling
2 None green onions, sliced
1 None red chii pepper, sliced

Directions

1

For the wontons, combine ground chicken, green onions, soy sauce, garlic and ginger in a bowl. Spoon a heaping teaspoon into center of each wonton wrapper. Brush edges with a little water and pinch together to seal.
2

For the soup, bring stock and ginger to a boil in a large saucepan. Reduce heat to low. Add wontons to stock. Simmer gently, covered, for 3-4 mins, until they float. Add shrimp, bok choy and baby corn; cook for 1 min, or until shrimp turn pink.
3

Ladle into serving bowls. Drizzle with soy sauce and sprinkle with green onion and chili pepper.