Chicken and Prawn Wonton Noodle Soup is my go-to recipe when I want something both filling and comforting. I learned this recipe from my neighbor who lived in Hong Kong for years. The combination of tender wontons, springy noodles, and fragrant broth makes this soup special. It might look fancy, but don’t worry – if you can fold paper, you can make wontons.
About the Recipe
This soup brings together the best of Chinese cooking – handmade wontons, aromatic broth, and perfectly cooked noodles. The wontons are filled with a tasty mix of ground chicken and chopped prawns, while the soup gets its flavor from ginger, star anise, and soy sauce. It’s easier to make than you might think, and the results are so much better than takeout.
Why You’ll Love This Recipe
You’ll love how the wontons turn out tender and juicy, while the broth is clear and full of flavor. Making wontons is actually fun – think of it as a kitchen craft project. The recipe is flexible too – you can make extra wontons and freeze them for later. The ingredients are easy to find in most grocery stores, and you can adjust the seasoning to your taste. Plus, it’s a complete meal in one bowl.
Chicken and Prawn Wonton Noodle Soup
Cooking Tips
– Don’t overfill the wontons – about 1-2 teaspoons of filling is plenty
– Keep the wonton wrappers covered with a damp cloth while working
– Make sure your soup is gently simmering, not boiling, when cooking the wontons
– Test one wonton first to check cooking time
– If making ahead, freeze wontons on a tray before bagging them
Serving and Storing Suggestions
This recipe serves 6-8 people and takes about 1.5 hours to prepare. Serve hot with extra spring onions and chili sauce if desired. Store uncooked wontons in the freezer for up to 3 months. Keep leftover soup separate from noodles in the fridge for up to 2 days.
Similar Recipes
- Classic Chinese Wonton Soup
- Prawn Dumpling Soup
- Asian Noodle Soup with Chicken
- Homemade Ramen
Chicken and Prawn Wonton Noodle Soup
Ingredients
- 8 cups Egg Noodles (cooked)
- 2 inch Ginger (sliced)
- 4 tbsp Spring Onions
For the Wontons:
- 300 gms Chicken (ground)
- 10 to 12 Prawns (shelled, chopped)
- 3 to 4 Mushrooms (chopped)
- 2 tbsp Cornstarch
- 2 tsp Soy Sauce
- 2 tsp Sesame Oil
- 1/2 tsp White Pepper Powder
- Wonton Wrappers as required
- 1 tsp Sugar
- 1 tsp Salt
For the Soup:
- 4 litres Chicken Stock
- 2 inch Ginger
- 4 Star Anise
- 2 tbsp Soy Sauce
- Salt as per taste
- 1/2 tsp Sugar
Instructions
- Mix all the wonton ingredients in a bowl.
- Add 1 or 2 tsp of the mixture in the center of a wrapper and fold to make a triangle. Seal the edges using little water.
- Repeat until all fillings are used.
- Keep aside in a fridge until required.
- To make the soup, add all the ingredients into a pot.
- Bring to a boil and then simmer for 30 minutes.
- Strain and discard the solids.
- Bring to a boil again and add the wontons.
- Cook for 3 to 5 minutes or until the wontons float to the top.
- Divide the noodles among serving bowls.
- Add the soup and wontons.
- Garnish with ginger slices and spring onions.
- Serve at once.
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Frequently Asked Questions
Can I freeze the wontons?
Yes. Freeze uncooked wontons on a tray until firm, then transfer to a freezer bag. Cook straight from frozen, adding 1-2 minutes to cooking time.
Can I use store-bought chicken stock?
You can, but homemade stock gives better flavor. If using store-bought, choose low-sodium and add extra ginger and star anise.
How do I prevent wontons from breaking?
Don’t overfill them, seal edges well with water, and simmer gently rather than boiling. Handle cooked wontons carefully with a slotted spoon.
