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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (472g) Recipe makes 6 servings |
||
| Calories 661 | ||
| Calories from Fat 243 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.1g | 41% | |
| Saturated Fat 9.0g | 45% | |
| Monounsaturated Fat 11.4g | ||
| Polyunsaturated Fat 3.9g | ||
| Trans Fat 0.1g | ||
| Cholesterol 248mg | 82% | |
| Sodium 1088mg | 45% | |
| Potassium 1159mg | 33% | |
| Total Carbohydrate 39.8g | 13% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 7.4g | ||
| Protein 59.8g | 119% | |
Pf Changs Wonton Soup
By: Valerie in Florida
Apr 29, 2005
Very hearty soup !
SERVES 6 -7
Ingredients
for the soup
- 2 chicken breasts, cubed
- 1 lb small to medium shrimp, deveined with tails off
- 1 cup fresh spinach, torn into small pieces
- 1 cup mushroom, sliced
- 1 (8 ounce) can water chestnuts
- 1 teaspoon light brown sugar
- 1 tablespoon rice wine or dry sherry
- 1 tablespoon soy sauce
- 1 teaspoon finely chopped scallion
- 1 teaspoon finely chopped fresh ginger
- 6 cups chicken stock (I use 8 cups)
for the wontons
- 6 ounces ground pork
- 8 medium shrimp, shelled and ground
- 1 teaspoon light brown sugar
- 1 tablespoon rice wine or dry sherry
- 1 tablespoon soy sauce
- 1 teaspoon finely chopped scallion
- 1 teaspoon finely chopped ginger
- 24 wonton wrappers
Directions
1
Bring chicken stock to a rolling boil, then add all the ingredients.2
Cook until chicken and shrimp are cooked through, about 10 minutes.3
FOR WONTONS.4
In a bowl, mix the pork, ground shrimp, brown sugar, rice wine or sherry, soy sauce, scallions and chopped ginger.5
Blend well and set aside for 25-30 minutes for flavors to blend.6
Place 1 tsp of the filling in the center of each wonton wrapper.7
Wet the edges of each wonton with a little water and press them together with your fingers to seal, then fold each wnton over.8
To cook, add wontons to the boiling chicken stock and cook for 4-5 minutes.9
Transfer to individual soup bowls and serve.
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- Course > Soups
- Cuisine > Asian
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: Chef #613940
On Apr 10, 2008
Great base. I used store bought Wonton's and it was quick and easy. Everyone in the family agreed this recipe is a keeper.
From: Iluv2cook59
On Mar 28, 2007
Awesome "core" recipe - hence 5 thumbs up!! I did though add store bought shrip wontons, and doubled up on the vegetables, including broccoli, cauliflower, bean sprouts, carrots, and a final throw in of 1/4 inch roasted garlic beef slices. This was better than the "good buddy" restaurant proclaimed by my kids!! Thanks for sharing this recipe!
From: steve in FL
On Oct 4, 2007
This is one of the BEST chicken broths I have ever made for wonton soup! I always have a bag or 3 of homemade potstickers in the freezer (my kids are addicted to my potstickers) and they are basically the same as wontons, right? So I always have an easy 'wonton' soup meal ready-to-go, any time. So yes, I just used the broth recipe you posted, but wanted to make sure I let you and the zaarites know I think it is one of the best! (also to let folks know who might not: rice wine = sake, just in case some have a problem finding it) Thanks for the post! I have perused some of your other recipes and it looks like I'll be spending some time making alot of them, seems you guys have the same tastes as us. Cheers.. - steve
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