Don’t you love wonton soup?
I always have. When I was a little kid it seemed so exotic to me in my suburban ’70’s life. Little pillow of chicken filled noodles and lots of vegetables-most of which I didn’t even know what they were.
I now look at wonton soup as a reminder of how linked all of our foods are around the world. Every culture has a version of chicken noodle soup. Everyone craves a bit of comfort and warmth that can only be found in a bowl of broth with noodles running through it.
Every mother (and father) around the world has looked for ways to feed their families that would keep tummies happy even if resources were stretched thinly.
I love this. I use food comparisons all the time as an example to my students of how alike we all are.
This recipe makes a mammoth amount of wontons that are easily frozen and used whenever you want to. They are also amazing to make with leftover chicken (no leftover chicken-get one of those rotisserie ones). The reason why they are so special are the big flavours that you add to really simple ingredients. Shredded carrots, chicken, cilantro (don’t like cilantro? use parsley and green onions instead), chilli garlic paste, ginger and garlic.
Lay wonton wrappers out on your counter diagonally and add a tablespoon of filling to each middle. Dampen two sides with a wee bit of water and fold into a triangle. Fold each long end into the centre and pinch down. That’s it.
Set them to the side while you get your broth going OR place them on a cookie sheet, freeze and place in a zipper bag when frozen to use whenever you’d like.
For your soup the hardest part of the soup is just slicing your vegetables up.
I like; carrots (julienned), mushroom (button and/or enoki), cilantro, spinach, red peppers, thin slices of ginger and radish.
My broth is a simple simmer of chicken broth, ginger chunks and a half a stock of lemon grass. Let everything hang-out for five minutes and poach your wontons in the broth-I like three for each person. These are done in 30-45 seconds. You just want the filling heated and the wrappers to turn white and they float.
Get out your prettiest bowls, add in your favourite veg, cooked wonton and pour in the broth.
I like a little extra chili garlic sauce added. Small one opts out and just slurps her soup and noodles.
- Serves 4
- 6 cups chicken stock
- ½ stock lemon grass
- ½ inch ginger (sliced)
- ¾ cup each shredded carrot, sliced radish, sliced mushrooms
- ¼ cup chopped cilantro
- 2 T grated ginger
- optional 2 T garlic chili sauce
- 1½ cups cooked chicken (chopped)
- ⅓ cup chopped cilantro
- 1 cup grated carrot
- 1 T grated ginger
- 1 T garlic chili sauce
- 1 package wonton wrappers (there are usually 48 in a package)
- Mix wonton filling ingredients together. Place wonton wrappers diagonally on your counter top. Place 1 T of filling in the middle of each and dampen two edges. Fold in half, bring long ends to the middle point and pinch together.
- For broth: simmer ingredients together for 5-10 minutes. Add in three or four wontons for each serving and poach for 30-45 seconds or until they turn white and float to the top.
- To assemble:
- Place your favourite mix of vegetables to the bottom of your soup bowl. Add cooked wontons and hot broth. Top with a bit of spinach and ENJOY!