Pork wonton soup is my go-to soup when I crave something Asian. It doesn’t require much effort, but the result is always delicious. I love it so much; I cook it when I want something warm and filling.
Easy Pork Wonton Soup
- 1 bunch cilantro (coriander) - chopped
- 4 cups chicken stock (chicken broth or chicken bouillon) - plus extra dried stock for wontons
- 12 small wonton wrappers
- 150 grams ground pork (minced pork)
- 1 pinch salt
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce - light
- 2 tablespoons fish sauce
- Bring the chicken stock and the dried shrimp to a boil.
- Put the mushrooms in a bowl and pour enough hot stock over to just cover. When they are soft, remove from bowl and add remaining stock back to the pot.
- Slice the mushrooms thinly. Throw into the boiling stock the stalk ends of the gai choy, followed a few minutes later by the softer leaves.
- Add a squirt each of fish sauce, soy sauce and sesame oil. Add ½ a teaspoon of the chillies. Decrease the heat to a simmer and leave for 15 to 20 minutes. Set aside.
- Boil a pot of water. In another bowl, mix the chicken mince with ½ teaspoon of salt, 1 teaspoon of chicken stock, the remaining ½ teaspoon of chillies, a splash of sesame oil and most of the chopped coriander, reserving a handful of the leaves for garnish.
- Carefully place each wonton in the pot of boiling water, making sure they do not stick to the bottom or sides.
- When the wontons float, they are ready. If you find they float straight away, cook for about 3 minutes.
- Pour hot soup into bowls and add wontons, mushrooms, seaweed and chopped coriander. Add a sprinkle of chilli if you wish.