Shrimp and Chicken Won Ton Soup | Sonoma-Cutrer Vineyards

Ingredients

• 1/2 lb boneless, skinless chicken thigh meat, cut into 1/2 inch cubes
• 1/2 lb peeled and deveined raw shrimp
• 3 tbsp finely chopped green onions, divided
• 1 tbsp finely chopped ginger
• 1/4 tsp Asian chile garlic sauce such as Lee Kum Kee, or to taste
• 1 tsp soy sauce
• 2 tsp chopped cilantro
• 24 medium wonton skins
• 7 cups rich chicken stock
• 4 baby bok choy (also known as Shanghai bok choy), cut lengthwise into quarters
• 2 cups fresh bean sprouts