Now that the Fall season has officially kicked in (even though it was 90 degrees in Los Angeles this week!), I wanted to share this yummy wonton soup recipe with you. My family considers this to be Chinese comfort food in a bowl: savory wontons swimming in a light chicken broth spiked with ginger and dotted with tender crisp snow peas and bright carrots. It’s also great for entertaining because you can make extra wontons and throw them in a hot oil bath for a fast and delicious crispy wonton appetizer. A steaming hot bowl of wonton soup paired with an Asian salad makes for a healthy and soul-satisfying lunch the next day.
Serves 8
1/4 pound medium-sized raw shrimp, peeled and deveined
2 ounces group pork or chicken
3 canned water chestnuts, finely chopped
2 green onions (with tops), finely chopped
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon toasted sesame oil
dash of white pepper
24 wonton skins
1 egg white, slightly beaten
3 cups water
4 ounces snow peas, trimmed and tips removd
4 ounces white button mushrooms
4 cups chicken broth
two 1/4-inch peeled fresh ginger slices
1/4 cup sliced canned bamboo shoots
1 teaspoon salt
dash of white pepper
2 tablespoons chopped green onions (with tops)
1/4 teaspoon sesame oil