Won Ton Soup with Prawns Recipe

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The little Thai CookbookWon tons are a Chinese-style stuffed noodle. Usually served in soups, they are easy to prepare, and with this light, fresh prawn filling won tons make a good meal in a bowl at any time of day. Chicken or fish are also suitable fillings.

  • Yield: 4 Servings


  • 8 oz (225 g) finely chopped prawns (shrimp)
  • 6 garlic cloves, finely chopped
  • 2 coriander (cilantro) roots, finely chopped
  • a sprinkle of ground white pepper
  • 20 won ton sheets, 7.5 cm (3 in) square
  • 2 tablespoons vegetable oil
  • 33 fl oz 3¾ cups (935 ml) chicken or vegetable stock
  • 2 tablespoons light soy sauce
  • 4 raw prawns (shrimp), peeled and deveined
  • 4 oz (100 g) Chinese cabbage or spinach leaves, roughly chopped
  • 4 oz 1 cup (100 g) bean sprouts, tails removed
  • 3 spring onions (scallions), slivered
  • ground white pepper, for sprinkling
How to Make It
  1. In a bowl, combine the chopped prawns with one-third of the garlic, the coriander roots, ground pepper and a pinch of salt. Spoon 1 teaspoon of the mixture into the middle of each won ton sheet. Gather up, squeezing the corners together to make a little purse.
  2. Heat the oil in a small wok or frying pan and stir-fry the remaining garlic until light golden. Remove from the heat and discard the garlic.
  3. Heat a saucepan of water to boiling point. Gently drop each won ton into the water and cook for 2–3 minutes. Lift each won ton out with a slotted spoon and drop it into a bowl of warm water.
  4. Heat the stock in a saucepan to boiling point. Add the light soy sauce, whole prawns and Chinese cabbage and cook for a few minutes.
  5. Drain the cooked won tons and transfer them to the saucepan containing the stock.
  6. Divide the bean sprouts among individual bowls and divide the won tons and the soup mixture among the bowls. Garnish with spring onions, ground pepper and the garlic oil.

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