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Chicken Wonton Soup

Course: Soup
Cuisine: Asian


For the wontons:

  • 50 Wonton wrappers
  • 500 gms chicken mince
  • 2 spring onions only bulb; finely chopped
  • 2 large garlic cloves; grated
  • 1 ½ tbsp hoisin sauce
  • ½ tbsp oyster sauce
  • 1 tbsp sriracha
  • ½ tsp black pepper powder
  • Salt to season

For the broth:

  • 1 litre chicken stock
  • 1 large red chilli less heat variety
  • 5 -6 ginger slices
  • 2 garlic cloves; finely sliced
  • 2 tbsp soy sauce
  • ½ tsp sesame oil
  • ½ tbsp rice wine vinegar
  • 1 bunch bok choy ends trimmed and leaves separated


  • In a mixing bowl, add the chicken mince, onions, garlic, hoisin, oyster, sriracha, pepper and salt. Mix well to combine and keep aside for 15 minutes.
  • For making the wontons, check out this video. I made the tortellini shaped ones since it was the easiest and most preferred one for me. To create this, place about 1 ½ tsp chicken mixture in the centre of a wonton wrapper. Wet the tip of your finger in a small bowl of water and run along the edges of one half of the wrapper. Fold the wet edges over to the dry edges to get a triangle shape and press to seal. Next tuck in the two edges towards each other to get the tortellini shape.
  • Prepare all the wontons and keep stored in an airtight container. The wontons can dry out fast so place in the container as you make each one.
  • To make the soup broth, add the stock to a large pan. Next add the chillies, sliced ginger, garlic, soy sauce, sesame oil and rice wine vinegar. Taste and adjust seasonings as necessary. Bring to boil and add the required number of wontons. Cook for 4 minutes; then add the bok choy and cook for one more minute.
  • Serve immediately.


The broth is best made fresh, but if you intend to store it, then remove the ginger slices before doing so or it could turn slightly bitter on sitting.