Chicken Wonton and Spicy Noodle Soup

April 11, 2011

Back when I was in high school, my dad did a Chinese cooking course. He was always so excited to come home and show off his skills, but they were wasted on mum and I. We didn’t like chilli, ginger, mushrooms, tofu…..well the list went on really. Fast forward 10 years (wow that makes me feel old!) and I can’t get enough of food, cooking and learning about both. I wish I had had gone to those classed with dad but I guess back then I would have failed to appreciate it. Im still on the lookout for a class we can go to together that’s in the area (St George or Canterbury) so if anyone out there has any suggestions, please let me know.

Flicking through my magazines whilst completing my quarterly recipe cull, I came across a recipe for Chicken Wonton and Spicy Noodle Soup and decided to make it for a lazy Saturday night in (dad would be proud) and double the recipe for a lazy Sunday night in haha. As it turned out, I actually had enough for about seven servings and had it for lunch as well. I couldn’t get enough of it.


125g broccolini
75g snow peas

250g chicken mince
2 green onions, thinly sliced
1/4 cup water chestnuts, chopped
1tbs soy sauce
2tsp cornflour
28 fresh wonton wrappers

Spicy soup
6 cups chicken stock
2 birdseye chillis, deseeded and thinly sliced
2 garlic cloves, crushed
2 tbs lime juice
1 1/2 tbs fish sauce
2 tsp brown sugar
1/2 cup fresh coriander leaves


Make wontons: Place mince, onion, water chestnut, soy sauce and 1tsp cornflour in a bowl. Season with pepper. Mix to combine. Whisk remaining cornflour and 1tbs warm water in a cup. Place 1 heaped tsp mince mixture in centre of one wrapper. Brush edge with cornflour mixture. Fold over to enclose filling. Press edge to secure. Repeat with remaining mince mixture, wrappers and cornflour mixture.

Make Soup: Bring stock to the boil in saucepan over high heat. Add chilli, garlic, lime juice, fish sauce and sugar. Reduce heat to medium and add noodles until softened, once soft, add wontons. Simmer, stirring for 5 minutes or until wontons are cooked through. Add veg and cook until just tender. Serve with coriander and lime wedges.

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0 Responses to Chicken Wonton and Spicy Noodle Soup

  1. Lorraine @ Not Quite Nigella on April 12, 2011 at 11:54 pm

    I love lazy Saturdays in and this is a great dish to make for such an occasion! 😀

  2. sophia on April 13, 2011 at 12:38 pm

    Yummm….perfect comfort food…

  3. chopinandmysaucepan on April 13, 2011 at 9:55 pm

    Great comfort food, I love this dish during cold winter nights! Thanks for sharing your recipe.

  4. Susan on April 14, 2011 at 10:13 am

    I love wonton soups. Such perfect comforting food.

  5. Jen on April 14, 2011 at 2:56 pm

    Looks good! Making your own wontons can be time-consuimg so I don’t often do it. But you make it look easy. I really should start making my own!

  6. Helen (grabyourfork) on April 15, 2011 at 1:51 am

    Oh it’s definitely fast becoming dumpling weather! Must make up a batch soon.

  7. Joanne on April 15, 2011 at 10:18 pm

    SO cool that you made your own wontons! The soup looks delicious!

  8. Maria @ Scandifoodie on April 16, 2011 at 6:28 pm

    I can imagine how comforting this would be in a cool rainy day like today!

  9. Dolly on April 18, 2011 at 8:30 pm

    ive never made chicken wonton before.. thanks for sharign .. definately something i shall endevour to make soon 🙂

    its just looks so much healthier than pork!

  10. Anita on April 20, 2011 at 10:13 pm

    I hope you get to do a class together. It’s so lovely your Dad did a course so long ago. This meal looks amazing!

  11. Hannah on April 20, 2011 at 10:54 pm

    Oooh, you made your own wontons from scratch! I’m mightily impressed! I remember doing that once when I was 14. I’m now 23….

  12. Forager @ The Gourmet Forager on April 23, 2011 at 11:33 pm

    How impressive of your dad to have taken a Chinese cooking course – and to try those skills on the family. And coincidentally I just whipped up a batch of pork wontons tonight for dinner. Dumplings are a mainstay in my house – if you want the wonton looking a little more authentic – put less filling in for a start (it’ll help with the folding), then seal it into the triangle shape you have in the post, then just fold the two longer corners up to meet the middle and try to overlap them. The reduced filling will help here or the pastry will break. Either way – it looks delicious! I haven’t ever made chicken wontons before so will have to give those a go too.

  13. OohLookBel on April 27, 2011 at 11:53 am

    I used to go to evening classes at St George evening college – home decorating, if I remember correctly. There are some cooking classes here: that sound alright. Though I’m sure you’re way too advanced given your wonton-making skills!

  14. […] adore mushrooms. If you hadn’t noticed by the endless mushroom recipe supply on the blog lol! They’re great in almost everything and are also perfect on their own, on a bit of toast, […]

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