Crab Rangoon Soup with water chestnuts Recipe

Ingredients

• 3 Tbsp. vegetable oil
• 4 square wonton wrappers, cut into thin strips
• 2 pkg. cream cheese (8 oz. each )
• 2 cups water
• 1 can coconut milk (13.5 oz.)
• 1 tsp. lobster base, such as Better Than Bouillon, optional
• 1 Tbsp. each Worcestershire sauce and low-sodium soy sauce
• 1 tsp. each onion powder and granulated garlic
• ¼ cup minced scallion whites
• 2 cans lump crabmeat (6 oz. each ), drained
• 1 can diced water chestnuts (8 oz.), drained and rinsed
• Salt and black pepper to taste
• ¼ cup thinly sliced scallion greens
• Dash of Cajun or Old Bay seasoning