Hot and Sour Chicken and Shrimp Wonton Soup - alive magazine
From China, this soup made from scratch bears little resemblance to commercially prepared soup. It is fast, easy, and sure to bring everyone to the table.
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Cooking tools:
- Chef's knife
- Cutting board
- Grater
- Measuring spoon
- Measuring cup
- Mixing bowl
- Pan
- Saucepan
- Stove
- Pastry brush
- Serving bowl
- Ladle
Ingredients
- 2 1/2 oz (70 g) shrimp, chopped finely
- 2 1/2 oz (70 g) chicken, minced
- 3 Tbsp (45 mL) roughly chopped fresh coriander leaves, divided
- 2 tsp (10 mL) grated fresh ginger, divided
- 12 fresh egg wonton wrappers
- 1 egg white, lightly beaten
- 1 small red chili pepper, finely sliced
- 4 cups (1 L) homemade or low-sodium chicken stock
- 1 Tbsp (15 mL) lime juice
- 1/2 Tbsp (7 mL) fish sauce
- 1 Tbsp (15 mL) soft brown organic sugar
- 1 Tbsp (15 mL) low-sodium soy sauce
- 3 green onions, finely sliced on the diagonal
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