Chicken Wonton Soup

Cook time 1 hour and 20 minutes
Servings 4


1.5 L chicken stock

3 chicken drumsticks

4 slices of ginger

3 spring onions

4 shiitake mushrooms

4 stalks of coriander, washed

1 star anise

3 tbsp soy

1 tbsp fish sauce

Juice of 1 lime

Wonton mix

350g of chicken mince

4 shiitake, finely chopped

1 tsp finely minced ginger

1 clove garlic, finely minced

3 stalks of coriander, finely chopped

1 tbsp ketchup manis

½ tsp sesame oil

½ an egg white
16 square or round wonton wrappers

1 tbsp cornflour mixed with 1 tbs. water to make a paste

3 bok choy, cut in 4 and washed (or choy sum)

1 handful bean sprouts

Finely sliced spring onions, to garnish

Small handful of coriander leaves

Chilli sauce to serve, optional

Chicken Wonton Soup


To make the broth, place drumsticks, ginger, spring onions, mushrooms, coriander, star anise and soy into a pot, and bring to the boil. Once boiling, turn the heat down and simmer for 40 minutes.

In the meantime, make the wontons by mixing all the ingredients together in a bowl.

Lay the wonton wrappers out on a clean surface and spoon 1 teaspoon of the chicken mixture in the centre. Brush each side of the wrapper with the cornflour paste. Fold the wonton over and press gently around the meat parcel to ensure all air bubbles are removed. Continue the process and line on a tray lined with baking paper.

Strain the soup and pick all the meat off the bones, discarding the skin. Place back into a clean pot and bring to a gentle simmer. Add the fish sauce and lime juice. Carefully place the wontons in the soup and cook for 5 minutes. Add the bok choy to the broth and blanch for 1 minute. Spoon the wontons and broth into deep bowls, and garnish with bean sprouts, spring onions, coriander and chilli sauce.