I have mentioned before (and even though I run a food blog) cooking is not my first love. Baking is. But today was just the kind of day when I wanted to be in the kitchen. The kitchen- its my me place. Where I can just let go. So I baked and cooked and cooked some more.
This chicken wonton soup was a result of that.
I have been thinking of making wonton soup for a while now, when an acquaintance mentioned about eating it the other day.
I already have a recipe for chicken dumplings that I use and have posted before. I slightly changed it to incorporate a few more vegetables, but more or less kept it the same. I made a simple chicken soup in which I let the dumplings cook, instead of steaming them like I usually do. And, it made a perfect meal for the two of us in the afternoon today. Really, what can be better on a cold day than a hot comforting soup to warm your body. So if you are cold today, make this and feel better.
- 450 gms ground chicken, squeezed dry
- 2 inch piece ginger, finely chopped
- 2-3 green chillies, or as desired
- 1 small onion, finely chopped
- a few sprigs of spring onions, finely choppped
- few sprigs of cilantro/coriander, finely chopped
- Salt and freshly ground black pepper, to taste
- 2 tsp fish oil
- about 30 wonton wrappers (or you can make your own from scratch. I have provided a link for the recipe for homemade wrappers in the post above)
- 1 tbsp sesame oil
- 1 tbsp minced garlic ( I used roasted garlic)
- 1 tbsp finely chopped fresh ginger
- ¼ cup thinly sliced scallions
- 8-10 cups low sodium chicken broth
- 1½ cups thinly sliced bok choy
- ½ cup sliced mushrooms
- In a bowl, mix all the ingredients listed under filling really well. Fill each wonton wrapper with a heaping tsp of filling. (For instructions on how to roll and fill homemade wrappers check the link given in the post above)
- In a large saucepan, heat the oil over medium high heat until hot. Add the garlic and ginger and cook, stirring, until fragrant, 1 to 2 minutes.
- Add the ¼ cup of sliced scallions and the chicken broth and bring to a boil. Reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes while the wontons are being assembled.
- Add the sliced bok choy and mushrooms to the broth and cook for 2 to 3 minutes.
- Gently add the prepared wontons to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer. Cook, stirring occasionally (very gently), until the wontons float and the chicken filling is cooked through, about 5 minutes. Serve immediately.