Monday, December 3, 2007

Wonton Soup

This is always a very quick soup to make and great for those cool and brisk November days...

Shrimp & Pork Wonton Soup


2 tablespoons oil
1 medium onion, minced
3-4 cloves garlic, minced
4 cups of reduced-sodium chicken stock
4 cups of water
1 package (300g) Leek & Pork Wontons
½ cooked chicken breast (leftovers), chopped
2 teaspoons fish sauce
¼ cup chopped green onions


Heat the oil in a pot. Saute the onions until transparent, 2-3 minutes, then add garlic and sauté until fragrant, 1-2 minutes.
Pour in the chicken stock and water and bring to a boil. Add the wontons. Stir them slowly (in case they stick to the pot).

Bring water to a boil and then reduce heat to medium and cook for 4-5 minutes. After they float to top, add the chicken and shrimp. Simmer until the shrimp turns pink, another 1-2 minutes.

Season with fish sauce and garnish with green onions.

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