HAPPY FRIDAY! This has been a semi-busy week and I am super excited for the weekend! What do you have on tap? Tonight, we’re doing dinner with my parents. Saturday morning, I am teaching Pump (Amelia and Lindsay are coming!) and then we’re hitting up somewhere for food. The rest of the weekend??
Last week, Josh mentioned that he really wanted Wonton soup, but that he wanted a healthier homemade version. Now, I’m not a greasy Chinese food fan, so I’ve never had wonton soup. I researched recipes on the web and came up with my own version (which was served with fried rice):
- 8 large shrimp, cooked through (I boiled mine) and cooled
- 1- 8 oz can water chestnuts, diced (divided)
- ¼ teaspoon Chinese 5 spice powder
- 1 tablespoon low sodium soy sauce
- 14 wonton wrappers
- 1 cup shredded cabbage (divided)
- 32 oz low sodium chicken or vegetable broth
Chop shrimp into small pieces. In a bowl, combine, shrimp, ¼ can water chesnuts, 5 spice powder, soy sauce and ¼ cup cabbage.
Spread wontons on a towel.
Spread filling evenly between the wonton wrappers.
Wet fingers and twist wrappers to form purses or envelops (envelops are easier), using the moisture to seal them shut.
Heat chicken or vegetable broth over medium heat until broth comes to a simmer. Add ¾ cup cabbage, remaining water chestnuts and purses/envelopes and cook for 10 minutes (until wrappers appear more translucent). Serve! If you’d like, top with chopped green onion.
Now, this soup was tasty….but it wasn’t a real Chinese food takeout tasting soup. Anyone have any good wonton soup recipes to share?? Let me know!