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Homemade Shrimp Wonton Soup with Kale and Ginger Broth Recipe

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4.1 from 32 reviews

This homemade wonton soup features delicate shrimp wontons paired with a flavorful garlic-ginger chicken broth and fresh kale, creating a comforting and satisfying dish perfect for any day. The shrimp filling is seasoned with sesame oil, soy sauce, and a hint of spice from sambal oelek, wrapped in thin wonton wrappers, and cooked gently in boiling water. The broth is enhanced with fresh garlic, ginger, and fish sauce for depth of flavor, while chopped kale adds a nutritious leafy touch. This recipe guides you through making and folding wontons with ease, ensuring a delicious and authentic homemade soup experience.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Shrimp Wontons

  • ½ pound raw peeled and deveined shrimp, tails removed
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • ½ teaspoon sambal oelek
  • 1 tablespoon cornstarch
  • 25 – 27 wonton wrappers

Broth

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 6 cups less-sodium chicken broth
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground white pepper
  • 2 cups packed chopped kale
  • Thinly sliced green onions for garnish (optional)

Instructions

  1. Make the Shrimp Filling: Place shrimp in a food processor fitted with the knife blade attachment. Pulse until finely chopped but not a smooth paste. Transfer to a medium bowl, then add rice wine vinegar, sesame oil, soy sauce, and sambal oelek. Stir to combine, then add cornstarch and mix until fully incorporated.
  2. Fill and Fold the Wontons: Lay one wonton wrapper on a clean surface. Place 1 teaspoon of shrimp filling in the center. Dip your finger in cold water and run it along the edges of the wrapper. Fold the wrapper in half away from you, pressing out air pockets and sealing edges. Place a dab of water on the bottom left corner, then fold that side over again. Connect the corner with the dab of water to the underside of the bottom right corner by bringing both sides up in an arc shape. Press firmly to seal. Repeat with remaining wrappers.
  3. Make the Broth: Heat olive oil in a large pot over medium heat. Add minced garlic and grated ginger, cooking for 30 seconds until fragrant without browning. Pour in chicken broth, soy sauce, fish sauce, kosher salt, and white pepper. Taste and adjust seasoning as needed. Lower heat to medium-low and keep warm.
  4. Cook the Wontons: In a separate large pot, bring water to a boil over medium-high heat. Add wontons in three batches, cooking for 3 to 5 minutes until they float and the filling reaches 145°F internally. Remove with a slotted spoon and transfer to a plate.
  5. Finish and Serve: Stir chopped kale into the warm broth and cook just until it begins to wilt. Divide wontons among 4 large bowls, ladle broth and kale over them, and garnish with thinly sliced green onions if desired. Serve immediately.

Notes

  • Use large, fresh shrimp for the most flavorful wontons as quality directly impacts the final taste.
  • Choose a high-quality less-sodium chicken broth to ensure a rich and balanced soup base.
  • Don’t worry if the first few wontons aren’t perfect—folding gets easier with practice and they will still be delicious.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Chinese
  • Diet: Low Salt

Find it online: https://flavorhug.com/homemade-shrimp-wonton-soup-with-kale-and-ginger-broth-recipe/