1/4 Photos of Chili-Spiced Shrimp Wonton Soup
CHILI SPICE's Note:
This delicious soup has a real kick of red-hot chilies, perfect to warm up a winter's day. If you prefer a milder flavor, remove the seeds from the chilies before using them.
My Private Note
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- 6 ounces shrimp (cooked and peeled)
- 1 garlic clove, crushed
- 1 scallion, finely chopped (green onion)
- 1 tablespoon dark soy sauce
- 1 tablespoon Thai fish sauce
- 1 tablespoon chopped fresh cilantro
- 1 small egg, separated
- 12 wonton wrappers
- 2Finely chop the shrimp. Put them in a bowl and stir in the garlic, scallion, soy sauce, fish sauce, cilantro and egg yolk.
- 3Lay the wonton wrappers on work surface in a single layer and place about 1 tablespoon of the filling mixture into the middle of each. Brush the edges with egg white and fold each one into a triangle, pressing lightly to seal. Bring the 2 bottom corners of the triangle around to meet in the middle, securing with a little egg white to hold in place.
- 5Slice the chilies on a steep diagonal angle to make long slices, removing seeds if you prefer. Slice the scallions on the same angle.
- 6Place the stock, fish sauce, soy sauce, and rice wine in a large pot and bring to a boil. Add the chilies and scallions. Drop the wontons into the pot and simmer for 4-5 minutes until thoroughly heated.
- 7Serve the soup and wontons in small bowls, garnish with fresh cilantro leaves sprinkled on top just before serving.
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Nutritional Facts for Chili-Spiced Shrimp Wonton Soup
Serving Size: 1 (350 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 160.4
- Calories from Fat 20
- Total Fat 2.3 g
- Saturated Fat 0.7 g
- Cholesterol 124.0 mg
- Sodium 2227.3 mg
- Total Carbohydrate 16.1 g
- Dietary Fiber 0.8 g
- Sugars 0.8 g
- Protein 16.8 g
The following items or measurements are not included:
red bird's eye chilies