Ginger Lemongrass Wonton Soup is a delightful fusion of flavors that brings a touch of aromatic Asian cuisine to your table. With its fragrant broth and tender wontons, it's a comforting dish perfect for chilly evenings or when you crave something soothing yet full of character. Let’s dive into making this soup that warms both the heart and soul.
The star of this dish is undoubtedly the ground chicken which provides a lean, protein-rich base for the wonton filling. Adding shrimp elevates the flavor with a touch of sweetness and a hint of the sea. Ginger and lemongrass are key aromatics that infuse the wontons and broth with warmth and citrusy notes, respectively. A touch of garlic adds depth, while soy sauce and sesame oil introduce umami and nuttiness. The wonton wrappers are your canvas for holding this flavorful filling. A chicken broth serves as a savory liquid base, complemented by the fresh crunch of baby bok choy. Finally, green onions provide a pop of color and mild oniony flavor to finish.
This soup pairs beautifully with a simple side of steamed jasmine rice or a crisp Asian cucumber salad to bring a fresh contrast to the warm, savory broth. If you want to keep it light, enjoy it as a standalone meal with a hot cup of green tea.
Start by combining the filling ingredients. In a large bowl, mix the 1 lb ground chicken, 8 oz chopped shrimp, 2 tbsp minced ginger, 2 stalks finely chopped lemongrass, 2 minced garlic cloves, 1 tbsp soy sauce, and 1 tsp sesame oil. Use your hands or a spatula to blend it all until well combined.
Now, let's assemble the wontons. Lay out a wonton wrapper on a clean surface, placing about a teaspoon of the filling right in the center. Dip your finger in some water and moisten the edges of the wrapper. Fold the wrapper over the filling, pressing to seal and ensuring no air is trapped inside. Repeat until you’ve used all your filling.
Next, prepare the broth. In a large pot, bring 6 cups of chicken broth to a gentle simmer over medium heat. Carefully drop the wontons into the simmering broth, being gentle to avoid breaking them. Cook for about 5 minutes; the wontons will float to the top when they’re done.
For the final touch, add 2 cups of chopped baby bok choy to the pot and let it simmer for an additional 2 minutes. Season the soup with salt and pepper to your liking. Ladle the soup into bowls, garnishing each with a sprinkle of sliced green onions before serving.
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