Spicy Chili Shrimp Wonton Soup
Warm up from the inside out with this vibrant and savory Spicy Chili Shrimp Wonton Soup. Bursting with bold flavors, this soup features tender, succulent shrimp encased in delicate wonton wrappers that are infused with a zesty blend of garlic, scallions, and authentic Thai sauces. As fragrant fresh herbs complement the spicy kick of red bird's eye chilies, each spoonful delivers a delightful balance of heat and comfort. Perfect for chilly evenings, this simple yet delicious recipe is sure to become a favorite in your home, inviting family and friends to gather around the table for a steaming bowl of nourishment.
N/A
Servings
115
Calories
15
Ingredients
Ingredients
shrimp
6 ounces (cooked and peeled)
garlic
1 clove (crushed)
scallion
1 (finely chopped)
dark soy sauce
1 tablespoon
Thai fish sauce
1 tablespoon
fresh cilantro
1 tablespoon (chopped)
egg
1 small (separated)
wonton wrappers
12
red bird's eye chilies
2 small (sliced diagonally)
scallions
2 (sliced diagonally)
clear beef stock
4 cups
Thai fish sauce
1 tablespoon
dark soy sauce
1 tablespoon
rice wine
1 tablespoon
cilantro leaf
to garnish
Instructions
1
Prepare the wonton filling by finely chopping the cooked shrimp and combining them in a bowl with the crushed garlic, chopped scallion, dark soy sauce, Thai fish sauce, cilantro, and egg yolk. Mix well until all ingredients are evenly incorporated.
2
Lay out the wonton wrappers on a clean work surface. Place about 1 tablespoon of the shrimp filling in the center of each wrapper. Brush the edges lightly with egg white to help seal them.
3
Fold each wrapper in half to create a triangle, pressing out any air and sealing the edges tightly. Bring the two bottom corners of the triangle towards the center, pinching them to form a bundle and securing them with more egg white if necessary.
4
In a large pot, slice the bird's eye chilies and scallions on a steep diagonal, discarding seeds for less heat if desired. Pour the beef stock, fish sauce, soy sauce, and rice wine into the pot and bring to a rolling boil.
5
Add the sliced chilies and scallions to the boiling stock. Gently drop the prepared wontons into the bubbling soup and reduce the heat to a simmer. Cook for 4-5 minutes, or until the wontons are cooked through and heated fully.
6
Ladle the soup into bowls, ensuring each serving has ample wontons and broth. Garnish with a sprinkle of fresh cilantro leaves right before serving to add a pop of color and flavor.
Nutrition Information
3g
Fat
9g
Carbs
9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Spicy Chili Shrimp Wonton Soup.
How many calories are in a serving of this wonton soup?
There are 115 calories per serving.
What is the protein content of the soup?
Each serving contains 9g of protein.
How much fat is in this Spicy Chili Shrimp Wonton Soup?
The soup contains 3g of fat.
What are the total carbohydrates per serving?
There are 9g of carbohydrates per serving.
What kind of shrimp should I use for the wonton filling?
You should use 6 ounces of cooked and peeled shrimp, finely chopped.
How many wonton wrappers are needed for this recipe?
The recipe requires 12 wonton wrappers.
What provides the heat in this soup?
The heat comes from two small red bird's eye chilies.
What type of stock is used for the broth?
The recipe calls for 4 cups of clear beef stock.
How do I seal the wontons?
Brush the edges of the wrappers lightly with egg white to help seal them tightly.
What shape should the wontons be folded into?
Fold the wrappers into triangles and then pinch the bottom corners together to form a bundle.
How long should the wontons cook in the soup?
The wontons should simmer in the soup for 4-5 minutes until cooked through.
What ingredients go into the wonton filling?
The filling consists of chopped cooked shrimp, crushed garlic, chopped scallion, dark soy sauce, Thai fish sauce, cilantro, and egg yolk.
What should I use to garnish the soup?
Garnish the soup with fresh cilantro leaves right before serving.
Can I adjust the spiciness of the soup?
Yes, you can discard the seeds from the bird's eye chilies if you prefer less heat.
What kind of soy sauce is required?
The recipe specifies using dark soy sauce for both the filling and the broth.
Is rice wine used in this recipe?
Yes, one tablespoon of rice wine is added to the soup broth.
How is the garlic prepared for the filling?
One clove of garlic should be crushed and mixed into the filling.
How many scallions are used in total?
Three scallions are used: one finely chopped for the filling and two sliced diagonally for the soup.
What is the texture of the wonton wrappers?
The wrappers are described as delicate and encase the succulent shrimp filling.
Is fish sauce used in the broth or the filling?
Thai fish sauce is used in both the filling and the broth.
What are the common tags for this recipe?
Tags include soup, wonton, shrimp, spicy, Thai, beef stock, Asian cuisine, and comfort food.
What part of the egg is used for the filling?
The egg yolk is used in the filling, while the white is used for sealing the wrappers.
How much shrimp filling goes into each wonton?
You should place about 1 tablespoon of the shrimp filling in the center of each wrapper.
What is the first step in making this soup?
The first step is to prepare the wonton filling by mixing the shrimp with garlic, scallion, sauces, cilantro, and egg yolk.
How should the bird's eye chilies be sliced?
They should be sliced on a steep diagonal.
Is the soup broth brought to a boil?
Yes, the beef stock and sauces should be brought to a rolling boil before adding the wontons.
Is this a good meal for cold weather?
Yes, it is described as a perfect meal for chilly evenings to warm you up from the inside out.
How many total ingredients are in this recipe?
There are 15 distinct ingredient listings for this recipe.
Does the recipe use fresh herbs?
Yes, it uses fresh cilantro in the filling and as a garnish.