banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Hot and Sour Chicken and Shrimp Wonton Soup

    Share

    Hot and Sour Chicken and Shrimp Wonton Soup

    From China, this soup made from scratch bears little resemblance to commercially prepared soup. It is fast, easy, and sure to bring everyone to the table. Since I always want to eat both, I combine the hot and sour with the wonton soup.

    Advertisement

    2 1/2 oz (70 g) shrimp, chopped finely 
    2 1/2 oz (70 g) chicken, minced 
    3 Tbsp (45 mL) roughly chopped fresh coriander leaves, divided
    2 tsp (10 mL) grated fresh ginger, divided
    12 fresh egg wonton wrappers
    1 egg white, lightly beaten
    1 small red chili pepper, finely sliced
    4 cups (1 L) homemade or low-sodium chicken stock
    1 Tbsp (15 mL) lime juice
    1/2 Tbsp (7 mL) fish sauce
    1 Tbsp (15 mL) soft brown organic sugar
    1 Tbsp (15 mL) low-sodium soy sauce
    3 green onions, finely sliced on the diagonal

    In small bowl combine shrimp and chicken with 1 Tbsp (15 mL) coriander and 1 tsp (5 mL) ginger.

    Brush one side of each wonton wrapper with egg white. Divide mixture among wrappers, placing in centre of each one. Diagonally fold one corner of wrapper over to meet its opposite corner, enclosing mixture. Press firmly to seal. Alternatively, bring all corners together and pinch to make a purse shape.

    Combine chili pepper, stock, lime juice, fish sauce, sugar, soy sauce, and remaining ginger in large pan. Bring to a boil and simmer over medium heat for 2 to 3 minutes. Add wontons and simmer over low heat for about 5 minutes, or until wontons are cooked.

    Pour into warm bowls, add green onions, and sprinkle with remaining coriander leaves. Add extra fish sauce and lime juice to taste, if desired.

    Serves 4.

    Each serving contains: 151 calories; 13 g protein; 1 g total fat (0 g sat. fat, 0 g trans fat); 21 g carbohydrates (4 g sugars, 1 g fibre); 457 mg sodium

    source: "International Soups", alive #360, October 2012

    Advertisement

    Hot and Sour Chicken and Shrimp Wonton Soup

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.