Pork and Shrimp Wonton Soup

Yield

4 servings · 4 bowls of wonton soup

Ingredients

• 16 prepared pork and shrimp wontons, fresh or frozen
• 6 cups chicken broth
• ½ lb raw shrimp, peeled and deveined
• 2 heads baby bok choy, halved lengthwise
• 1 tablespoon fresh ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 3 scallions, thinly sliced
• Salt and black pepper, to taste
• Chili oil, optional, for serving

Method

1. Pour the chicken broth into a 5-quart pot. Add the minced ginger, soy sauce, and sesame oil.
2. Bring to a gentle simmer over medium heat. Cover and simmer for 10 minutes to develop the flavors.
3. Add the prepared wontons to the broth, stirring gently to prevent sticking.
4. Simmer for approximately 5–8 minutes if fresh, or longer if frozen, until the wrappers are tender and the pork filling reaches 160°F (71°C).
5. Add the raw shrimp and halved baby bok choy.
6. Continue simmering until the shrimp turn pink and opaque, reach 145°F (63°C), and the bok choy becomes tender.
7. Stir in half the sliced scallions.
8. Taste the broth and season with salt and black pepper as needed.
9. Divide the wontons, shrimp, and bok choy evenly among four serving bowls.
10. Ladle the hot broth over each portion.
11. Sprinkle with the remaining scallions and drizzle with chili oil, if desired. Serve immediately.

Kitchen notes

Practical Woman's Secret
Keep the broth at a gentle simmer rather than a rolling boil. This helps the delicate wonton wrappers stay intact while the filling cooks thoroughly.