Spicy Chicken & Red Pepper Wonton Soup
November 16, 2019
"An easy satisfying and light soup that not only is soothing to the soul but makes a beautiful presentation if serving to company or for a romantic evening between you and your main squeeze."
- FOR WONTON FILLING
- Serving Size: 1 (329.8 g)
- Calories 394.9
- Total Fat - 6.3 g
- Saturated Fat - 1.4 g
- Cholesterol - 332.8 mg
- Sodium - 728.5 mg
- Total Carbohydrate - 50.9 g
- Dietary Fiber - 4.4 g
- Sugars - 7.7 g
- Protein - 33.5 g
- Calcium - 81.8 mg
- Iron - 7 mg
- Vitamin C - 34.9 mg
- Thiamin - 0.5 mg
To Make the Filling
Remove meat from a cooled roasted chicken. Coarsely chopped meat into 1/4 inch chunks.
In a large bowl, combine the chicken, ginger, about 3/4 of the spinach, eggs, shallots, sesame oil, soy sauce, salt, and pepper flakes. Toss to mix well.
To Assemble Wontons
Lay out 6-8 wrappers at a time. With your fingertip, lightly moisten the edge of each wrapper with egg white. Place a spoonful of filling in the center of each wrapper.
Fold the wrapper over to form a rectangle; press edges together to seal. Crimp wrapper along the sealed long edge to form a pouch shape. As wontons are formed, place them on a lightly floured baking sheet. Repeat until all the filling is used. Refrigerate wontons until you are ready to cook them.
Bring the chicken stock to a boil in a large pot. Gently drop in the wontons, adding only as many as the pot will hold without crowding. Return to a gentle boil.
Reduce heat to medium and simmer until wontons float and are cooked through, 3 - 5 minutes. Remove them to a large bowl and cover until all the wontons are cooked.
Ladle hot stock and wontons into serving bowls. Garnish with bell pepper and reserved spinach.
NOTE: If you grow nasturtiums without using pesticides, the nasturtium leaves make a beautiful presentation if you decide to serve this to company. The nasturtiums are peppery in flavor and look like water-lily pads.
NOTE II: If you want to pump up the flavor of the chicken stock, for example, if using canned stock that tastes so-so, you may saute a small onion and 1 - 2 stalks of celery, that have been chopped up into small chunks, and sauteed in a small amount of butter or olive oil prior to adding the chicken stock.
Tips & Variations
No special items needed.