When it’s cold and rainy outside there’s always one crowd pleaser – a fresh pot of hot soup! We folded little shrimp wontons and added them to a savory broth with chopped kale and bean sprouts.
Prep time: 25 minutes
Cook time: 7 minutes
For the Broth:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 6 cups less-sodium chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1/4 teaspoon ground white pepper
- 2 cups packed chopped kale
- 1 cup bean sprouts
For the Shrimp Wontons:
- 1/3 pound raw peeled and deveined shrimp (tails removed), finely chopped
- 1 teaspoon sesame oil
- 1/2 teaspoon sambal oelek
- 14 wonton wrappers
1. Make Broth: In large saucepot, heat oil over medium heat. Add garlic and ginger; cook 30 seconds or until fragrant, stirring constantly. Add broth, soy sauce, fish sauce and white pepper. Reduce heat to medium-low and simmer while you prepare the wontons.
2. Meanwhile, make Shrimp Wontons: In small bowl, stir together shrimp, sesame oil and sambal oelek.
3. Lay one wonton wrapper on work surface. Place 1 teaspoon of shrimp filling onto center of wrapper. Dip your finger into a bowl of cold water and run it along the sides and bottom of wrapper. Fold wrapper in half, folding away from you; press out any air pockets and seal edges. Place a dab of water in bottom left corner. Fold wonton over again by lifting up the side closest to you and folding it away from you. Connect the corner with the dab of water to the underside of the corner to the right by bringing both sides up in an arc motion. Press firmly to seal. Repeat with remaining wonton wrappers. (Still lost? Check out this step-by-step tutorial!)
4. Stir kale into broth, then gently place wontons into broth. Increase heat to medium; simmer 5 minutes. Divide between 4 soup bowls and serve immediately, garnished with bean sprouts.
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