Shrimp Wonton Soup

Shrimp Wonton Soup Serves: 40+ wontons


  • ½ lb. raw shrimp, peeled and deveined, well chilled
  • ¼ tsp. chopped garlic
  • ½ tsp. Ginger Puree
  • 2 tsp. minced chives
  • 2 tsp. chopped parsley
  • wonton wrappers
  • 2 quarts prepared RC Liquid Seafood Consommé Prep
  • 2 Tbsp. very small-diced water chestnuts
  • 2-3 oz. coconut cream
  • 2 egg yolks
  • ½ tsp. Shrimp Base


  1. 1 Refrigerate the bowl, lid and blade of a food processor for at least 15 minutes.
  2. 2 Using 20-30 second bursts, pulse the shrimp, Ginger Puree, chopped garlic and Shrimp Base.
  3. 3 Scrape the bowl and pulse again.
  4. 4 With the motor running add the yolk and slowly add the coconut cream.
  5. 5 As soon as the cream is incorporated stop the machine.
  6. 6 Fold in the water chestnuts, parsley and chives.
  7. 7 Follow the directions on the wonton wrappers and fill wontons with the shrimp mixture.
  8. 8 Bring the prepared RC Liquid Seafood Consommé Prep to a simmer.
  9. 9 Drop the filled wontons into the stock for 1-2 minutes or until they float.
  10. 10 Serve immediately.
  11. 11 For a unique wonton filling, try adding 2-3 tablespoons of orange marmalade and an additional 2 teaspoons of Ginger Puree to the above shrimp mixture.
  12. 12 Julienne the rind of an orange and blanch.
  13. 13 Use them as a garnish with your shrimp and orange wontons.


Suggestions for garnishing your Shrimp Wonton Soup include:
  • thinly sliced tofu
  • lemon grass
  • enoki mushrooms
  • scallions
  • julienne chicken
  • julienne pork
  • poached shrimp
  • bean sprouts
  • poached scallops
  • julienne peppers
  • julienne herbed crepes
  • sliced shitake mushrooms
  RC Ginger Puree, Gluten-Free Liquid Seafood Consommé Prep, Shrimp Base
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