Chicken Soup Easy Prawn Wontons and Masterstock is as comforting as a warm hug. Make this recipe at the beginning of the week and it will make you happy for days.
I have found a soup that Skater likes.
Yes it’s a wonton soup with vegetables . ( Maybe he doesn’t know it’s soup).
He left the Shiitake Mushrooms and the shallots but there was a generally good reception. Would you like to give this one a go?
I made the long version of this by making a Masterstock and cooking a whole chicken in it but you could flavour a pre- made stock and buy a cooked chicken . This is to cut the preparation time….and that’s up to you.
You should know however that the whole chicken cooked in Masterstock is very delicious and you will have some left over for snacks/lunches/dinner tomorrow.
Really there is no better soup than this. I could live on it.
Ingredients | Unit: |
- 2.5 litres water
- 250 ml Shoaxshing wine
- 125 ml light soy
- 75 ml dark soy
- 100 gm yellow rock sugar or 50gm caster sugar
- 2 pieces citrus peel dried found in Asian stores, or Zest of 1/4 orange
- 2 pieces cassia bark
- 4 whole star anise
- 1 piece ginger 3 cm
- 4 cloves garlic
- 2 whole coriander roots cleaned well
- 1 piece ginger 20 cent size of
- 1.3 kg Chicken washed dried
- 100 gm wonton wrappers
- 250 gm prawn meat green / uncooked -can be thawed frozen
- 1 teaspoon curry paste red or green
- 10 ml fish sauce 2 teaspoons
- 1 whole lime zest of 1
- 1 teaspoon caster sugar
- 1/4 cup ginger julienned
- 1 clove garlic
- 1 whole coriander root cleaned
- 1/2 Egg break into a bowl beat and use 1/2
- 150 gm red pepper Sliced plus beansprouts or bok choy
- 2 cups chicken meat sliced
- 50 gm green onion sliced
- 1 bunch coriander picked
- 200 gm shitake mushrooms punnet/ sliced
- 100 gm snow peas sliced
- 2 tablespoons light soy or to taste
- 2 Tablespoons Sesame oil or to taste
- 1/2 teaspoon salt or to taste
- 1 whole chilli sliced
- 3 Tablespoons green onion sliced
Instructions
- To make Masterstock and cook the chicken. Put the first 10 ingredients ingredients into a large pot and simmer for 30 minutes. (water, wine, soy sauces, sugar, peel, bark, ginger, garlic and roots).
- Lower the chicken into the liquid and simmer on low for 30 minutes. Turn off cover and sit for 10 minutes before testing to see if the chicken is cooked. Remove from the stock and cool before slicing the breasts for the soup.
- Put all of the ingredients for the prawn filling into the food processor. ( Meat, curry, fish sauce, zest, sugar, garlic, ginger, coriander) Leaving the wonton pastry and the extra 1/2 egg ( eggwash) aside. Chill.
- To make the Wontons . Put a 1/2 tsp prawn mixture onto a wrapper, and fold in half width-ways. Fold again, then dab the corners with eggwash and fold into a nurses hat. ( similar to a tortellini). Put onto a tray and cover. Makes approx 36
- Strain the Masterstock liquid. You will need about 1.5 litres approx ( 4-6 people).
- Put this in a pot with 4 cups of extra stock or water. Bring to a simmer
- Use the seasoning ingredients to make it taste how you would like it. Using a pinch of salt to start then 2 tablespoons of light soy . Taste. When you are happy with the taste add the Prawn wontons and shiitakes.
- Simmer till the wontons start to change colour and begin to float to the top. Once the soup starts to simmer lightly this should happen quickly. It doesn't take long for Prawns to cook. (approx 5 min). Add the other ingredients the snowpeas, beanshoots, shallots ( bok Choy) and sliced chicken and finish with some sesame oil and chilli. Serve
Recipe Notes
Cooking a chicken or chicken pieces in Masterstock is one of the best ways to cook chicken on earth!. Don't over simmer and keep it on low for the 30 minutes and then let the chicken sit in the hot water with the lid on. You will be surprised to see it will be cooked though and perfect. Test for an absence of pink on the inside of the thigh. It will finish cooking and be juicy and taste irresistibly tender. Drain and eat straight away or put into the fridge.
If not using the Masterstock for soup, save the stock by straining through a sieve and putting into the fridge to cool. it can be frozen but will last in the fridge for a week. bring bake to a boil before using again. Each time it has more flavour. Some Masterstocks are many years old!
- The short version of the soup and wontons for the time poor!
Is there someone at your house that leaves all the good bits behind?
Great recipe! The soup looks wonderful, it is one of my favourite things to order at restaurants.
Leslie recently posted..Cottage Week
Hi Leslie, yes it is a very comforting soup and you feel like its healthy ( which it is)
Yum! Looks very comforting and delish!
Peter G | Souvlaki For The Soul recently posted..“Kounoupidi Kapama”-Braised Cauliflower
Thanks Peter
This looks really delicious. Thanks so much for linking up on Fabulous Friday at Faith, Trust & Pixie Dust.
Warmly, Michelle
More than pleased to be linked to you
Lovely photos and great recipe.
These look delicious!
I don’t blame him for liking this soup! It’s amazing!
Maureen @ Orgasmic Chef recently posted..My Favorite Food Blog Plugins
Thanks Maureen !!! you are very nice for saying so
This soup is pure comfort to me. I always used to get this or congee when I was sick as a child 🙂
Lorraine @ Not Quite Nigella recently posted..Izakaya Den, Melbourne
I wish I had such great childhood food memories!
What a gorgeous looking soup. I love how you cooked the chicken in a master stock. I like to do that too and I love how you used a rock sugar and the citrus peel. Great ingredients. I always find that when I have a cold or the flu, cooking a chicken in a master stock goes a long way to making me feel a whole lot better xx
Hotly Spiced recently posted..‘A’ is for…
Yes, thanks charlie
Tania, you are such a clever chef, that looks amazing! I love wontons, but am always too lazy to make them at home! 🙂
thank you celia you are such a lovely blogger
Mmm masterstock. I’ve thought about making it, and that’s about as far as I got. Do you keep using yours?
I’d love to be sitting down to a bowl full of this 🙂
cityhippyfarmgirl recently posted..slow living
Yes I keep my masterstock. It is a handy quick meal base to have
I haven’t had wonton in a LONG time. This looks droolworthy!
Angie@Angie’s Recipes recently posted..Mixed Seeds Light Rye Bread
Thanks Angie, I love wontons too
What a gorgeous soup. I, too, have to use dry sherry when called for in Chinese recipes. Although I find that it works just fine, I like your idea of diluting it with a bit of water. Thanks for this lovely recipe.
Victoria at Flavors of the Sun recently posted..Mexican Street Food at Home: Shrimp Burgers
Hi Victoria, guesss there is no asian stores around you!
That looks completely delicious! Must give that a go! I don’t think my little ones would eat it but I’d be prepared to make them something else!
Mez recently posted..Grateful for new ideas
Hi Mez, thanks for commenting. I dont knoew how often ive had to make somethng else!
I love chunky soup like these! It’s a bit warm on my side of the world for these, but what a lovely option once the cold settles in again!
Thank you so much. Yes its a bit hot where you re at the moment…. but then again Asians eat this in the heat!
Salivating just by looking at the picture and reading the recipe! will try the LONG version one day…Unlike Skater, I would have wiped my bowl clean!!!
Thanks Diane maybe I can make it for you
This is certainly one of the best looking soups I have seen in a while. There are a few ingredients I am not familiar with though. It would take a little research to find them. I guess one could google them and find substitutes.
I can tell you substitutes if you cant find them Susanne, just let me know what they are
Thanks. I haven’t heard of Shoaxshing wine and Cassia bark. I haven’t heard of yellow rock sugar either but you have a substitiute there.
Suzanne Perazzini recently posted..Seafood Risotto – minimal preparation, cooked in 30 minutes
Hi Suzanne. Before we had so many cultures of people here in Australia, the Womans Weekly would suggest using dry sherry in ” Chinese recipes”. I always wondered about this as Chinese didn’t seem to drink sherry so I wondered why they cooked with it. Turns out it is a good substitute for Shoaxshing cooking wine which incidentaly we can buy here for about $1.50 a bottle. Use a bit of dry sherry and water down by 1/2. If you don’t want to do this skip the wine altogether and use extra stock. Cassia can be bought in packets just like cinnamon. Cassia is sweeter than cinnamon and not as bitter. Most ground “cinnamon” you buy is actually cassia if you check the fine print. If cassia is not available use a 1/4 to 1/4 a cinnamon stick. Yellow rock candy is a very interesting gold coloured clear sugar that comes in lumps. It is not very sweet but imparts a lovely flavour of sweetness without the hit that white sugar gives. Use 1/2 the amount of either palm sugar or white sugar or just a add a bit to taste. All of the ingredients I used can be found at an Asian grocers as they are used by both Vietnamese and Chinese, however if this is not possible for you, please experiment with the substitutes i have suggested
Thanks. We have plenty of Asian stores around so I can send hubby there since he does the shopping.
Perfect Suzanne
Oh wow this sounds delish! Our kids love asian cuisine so we’ll definitely give this a try. Our 4yr old will pick out the coriander (he’s funny with herbs) and our 2yr old will say “Me no like mushrooms” lol. Thanks for sharing 🙂
Kelly recently posted..Don’t Touch My Baby!
Its great your kids love asian. Thats a start . Im sure they will eat all those bits quicker than mine has
That sounds like my kind of food! Looks yummy.
My husband leaves behind most of the best bits, but that just means more for me!
InTolerant Chef recently posted..Delicious Lemon Delicious
Oh no it must be a boy thing