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.
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.
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
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