This wonton soup is full of flavor, easy to make, and you end up with a light soup which is flavored with ginger, enriched with bok choy and tasty wontons. It has been my go to soup for years and I think of it as Chinese penicillin when I have a cold.. The term wonton comes from a Chinese phrase meaning swallowing clouds.
Lately I have been needing wonton soup in my house. On a cold and rainy evening this soup will warm your belly. It will do the same on a foggy summer night. I have been playing with the recipe for years . The secret is in the tasty light broth that you want to slurp with delight. Of course a homemade broth is tastier but there is nothing wrong with using commercial chicken broth.
Normally I have been making this soup with store-bought wontons that I keep in the freezer. It is an easy and light dinner that is ready in 20 minutes. But when I decided to post this recipe I had to make my own wontons. I found a recipe I liked at (click here for the video on how to make wontons). I modified the original recipe to make less wontons. I didn’t like the flavor of my wonton wrappers so I made mostly pork-shrimp balls. For all purposes you can make this soup with pork-shrimp balls only. Whatever you do, I hope you enjoy it as much as my family has.
In about a month I will be in Hamburg, a city in Northern Germany. I can’t wait, but in the meantime here is a recipe for Krabbensuppe, a delicate pureed vegetable soup , topped with bay shrimp. This soup is a staple in that region served with a tasty local little shrimp called Krabben. (click here for the recipe)
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Comments in English and German are welcome!
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