Wonton Soup Recipe

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My little one is sick this weekend so I know I had to make some comfort food to make him feel well. I always make chicken soup every time my boys are feeling under the weather or when it is too cold out but not this time. I figured that I should make something different and something easy. I had the basic ingredients which I am glad so I went for Wonton Soup. Here’s an easy wonton soup recipe to make.

P.S. My husband said once you get a taste of this, you will probably make your wonton soup from now on, it is tastier than your local Chinese Restaurant makes. That’s what he said! 🙂 Enjoy and let me know what you think if you ever try this recipe.



Wonton filling

  • 2 tablespoons minced celery
  • 1 scallion, chopped fine
  • 1 teaspoon cornstarch
  • 2 tablespoons water
  • 1 tablespoon soy sauce
  • 1/4 teaspoon grated garlic
  • 1 tablespoon sesame oil
  • 1/2 lb ground pork
  • 1 tablespoon finely grated carrot
  • Bunch of bokchoy chopped (For texture)


  • 1 pack of wonton wrappers


  • 8 cups chicken broth (homemade or canned)


  • 2 scallions, chopped
  • Freshly grated ginger, grated garlic and 2 tbs. red pepper flakes (sautéed in 1 tsp. of sesame oil, remove once you can smell the aroma)
  • 2tbsp. soy sauce with 1tbsp. of lime juice


Add all meat filling and let set for 30 minutes. Set out ten wrappers on a counter surface. Place 3/4 teaspoon of the filling in the center of each wonton wrapper. Moisten both index fingers with water. With a corner pointing up, moisten two adjoining edges of the corner with water. Repeat with all ten wontons. Bring the opposite corner up and fold together over the filling to make a triangle. Run your fingers along edge to seal tightly. At the bottom, fold the remaining side corners together; moisten and seal tightly.

In a large saucepan, bring the chicken broth to a boil over medium/high heat. Put in the chopped bokchoy. Drop in the wontons next, stirring gently. Place lid on saucepan and reduce the heat to medium. When the broth returns to a boil and the wontons start to float, remove pan from the heat. With a strainer, transfer the wontons from the pan to 6 individual soup bowls. Repeat until all wontons are cooked through. Pour hot broth over wontons. Add a bit of scallion to each bowl and serve.

My name is Cai, an Asian Crossover, Filipina, Bilingual Global Marketer and a Food Enthusiast living on a tiny island of Outerbanks, North Carolina.

1 Comment

  1. Pingback: The Best Pan Seared Pork Chops

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