This recipe used up what we already had on hand; a box of chicken broth, snow peas, green onion, and frozen shrimp. Bonus: we spent together-time sharing our days while we folded wontons, and from start to finish the whole recipe only took 45 minutes. I have heard of couples building Ikea furniture as a way to get closer, however, I think making wontons could be another “team-building” activity. We hope you enjoy this Weeknight Wonton Soup as much as we did.
–Leah and Jeff
Ingredients for the wontons — makes 24 (we froze 12 and used 12 in the soup, though the broth could also easily be double to accommodate all of wontons.):
- 1 lb of raw shrimp, peeled, deveined, and finely chopped
- 2 green onions, finely chopped
- 3 cloves of garlic, minced
- 2 teaspoons of soy sauce
- 1 teaspoon of toasted sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 24 wonton wrappers
Ingredients for the broth:
- 4 cups of chicken broth
- 1 Tablespoon of olive oil
- 2 cloves of garlic, minced
- 1/2 cup of snow peas
- 1 green onion
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- Heat a soup pot over medium heat. Add olive oil and garlic. Sauté until fragrant, about 30 seconds. Add broth and bring to a boil. Lower heat to medium-low, add soy sauce and sesame oil, and allow to simmer while making wontons.
- In the meantime, mix the shrimp, green onions, garlic, soy sauce, sesame oil, salt, and pepper together. To make wontons: wet the edges of the wonton wrappers. Fill with 1 teaspoon of filling. Fold in half on the diagonal to make a triangle and bring the two side points together to make a wonton. Finish with the other 24. We froze half and used 12 in the soup.
- Gently add 12 wontons into the broth, along with the snow peas. Cover and simmer for about 12 minutes, until tender and cooked through. Garnish with chopped green onions and enjoy!