Hong Kong style Shrimp Wonton Soup which could be a great comfort food for cold seasons.

For the Shrimp:

  • 1 tsp baking soda
  • 1 pound shrimp (It should be peeled and deveined. Reseve the Shells)
For the Broth:
  • 2 green onions
  • 2 stalks lemongrass, peeled and crushed
  • 1 inch piece ginger
  • 6 cups wonton broth or chicken broth or chicken stock or ham broth
  • fish sauce to taste
For the Wontons:
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon white pepper
  • 1 teaspoon garlic, grated
  • 1 teaspoon shaoxing wine or dry sherry
  • 1 teaspoon ginger, grated
  • 1 teaspoon soy sauce
  • 2 teaspoons oyster sauce
  • wonton wrappers
For the Wonton Soup:
  • 2 green onions, sliced
For the Shrimp:
  1. Put the shrimp in a mixture of baking soda and cold water. Refrigerate it overnight.
For the Broth:
  1. Bring the broth, shrimp shells, lemongrass, ginger and green onions to a boil, reduce the heat and simmer, covered, for 10 minutes before straining out the solids and seasoning with fish sauce to taste.
  2. Bring to boil the following ingredients: green onions, shrimp shells, ginger, lemon grass and the broth. Let it simmer then in a low heat, covered.
  3. Wait for 10 more minutes before straining out the ingredients leaving the new broth then season it with fish sauce to taste.
For the Wontons:
  1. Mix the ginger, garlic, sesame oil, oyster sauce, shaoxing wine an white pepper on a coarsely chop shrimp.
  2. On a wonton wrapper, place 2 tsp of the mixture, put some water outside its edge just to put wet on it, then fold it forming a triangle shape, seal and pull the two opposite corners along the fold back together and repeat for remaining filling.
  3. Bring a pot of water to boil, add the wontons and simmer until they float to the top.
For the Wonton Soup:
  1. Divide the wontons between bowls and top with the broth and garnish with green onions.
Option: Add cabbage, baby bok choy, etc to the soup.
Nutrition Facts: Calories 237, Fat 3.6g (Saturated 1g, Trans 0), Cholesterol 162mg, Sodium 1658mg, Carbs 23g (Fiber 1.1g, Sugars 1.2g), Protein 26gNutrition by: Nutritional facts powered by Edamam
Wonton Broth
  • 2 pounds pork bones
  • 1 ham bone
  • 1 chicken carcass
  • 1 dried stockfish or 1 ounce dried shrimp or scallops
  • 1 inch piece ginger


  1. Blanch the bones by covering them in water and bringing them to a boil for 5 minutes, discard the water.
  2. Place everything into the pot, cover with 12 cups of water, bring to a boil, reduce the heat and simmer, covered, for 2+ hours before straining the solids.

Option: Chill the broth in the fridge and skim off any fat from the top before using.