This prawn and wonton soup delivers authentic Chinese restaurant flavor in just 20 minutes. With plump wontons bobbing in fragrant ginger broth alongside juicy prawns, glossy char siu pork, and crisp bok choy, it's comfort food at its finest - and remarkably easy to make at home.
The secret is using quality frozen wontons and letting simple, fresh ingredients shine. A trip to your local Asian grocery sets you up for restaurant-quality soup that tastes like you spent hours in the kitchen.
The Art of Quick Chinese Soup
Chinese soups are masters of efficiency. Rather than slow-simmering for hours, they rely on quality stock and the right balance of aromatics to create deeply satisfying dishes in minutes. This wonton soup exemplifies that approach.
Everything cooks in stages to ensure perfect texture: wontons first (they need the most time), then mushrooms, then quick-cooking prawns and pork, and finally delicate bok choy that needs only a minute to wilt. The result is a soup where every element is cooked just right.
Choosing Quality Frozen Wontons
The quality of your wontons makes or breaks this dish. Look for frozen wontons at Asian grocery stores - they're far superior to supermarket brands. Here's what to look for:
- Filling type: Pork, prawn, or pork-and-prawn combinations are traditional for soup
- Wrapper thickness: Thin wrappers cook faster and have better texture
- Homemade options: Many dim sum restaurants sell their wontons frozen - these are often the best
- Avoid fried varieties: You want wontons meant for boiling, not pan-frying
Store frozen wontons in the freezer for up to 3 months. Cook them directly from frozen - no thawing needed. They're ready when they float to the surface and the wrappers turn translucent.
The Magic of Char Siu (Chinese BBQ Pork)
Char siu - Cantonese barbecued pork - adds layers of flavor that transform simple soup into something special. Its sweet, savory, slightly charred edges create contrast against the clean broth.
Find char siu at Chinese restaurants and dim sum shops, often hanging in the window, or pre-sliced in Asian grocery refrigerator sections. It's already fully cooked, so it just needs to warm through in the soup.
No char siu? Substitute with:
- Sliced honey-glazed ham
- Roast pork tenderloin
- Crispy bacon bits
- Or simply omit for a lighter soup
The Role of Ginger in Chinese Cooking
Ginger is julienned (cut into thin matchsticks) for this soup rather than sliced. The thin strips infuse the broth quickly and are pleasant to eat, unlike thick slices which are usually eaten around. Julienned ginger also releases its aromatic oils more efficiently.
Fresh ginger is essential - ground ginger won't work here. Look for firm, smooth-skinned ginger without wrinkles. The flavor should be sharp and almost citrusy, not musty or fibrous.
Shiitake Mushrooms: Worth the Upgrade
Fresh shiitake mushrooms bring an umami-rich, meaty element that button mushrooms can't match. Their firm texture holds up in soup without becoming rubbery, and they absorb the flavorful broth beautifully.
Always remove shiitake stems - they're too tough to eat. Save them in your freezer for making vegetable stock later. The caps should be sliced about 5mm thick.
Baby Bok Choy: Adding Fresh Greens
Baby bok choy brings color, crunch, and nutrition to the bowl. Quarter them lengthwise so they stay intact while cooking. Add them last - they only need about a minute to become tender-crisp.
The white stems should be slightly crunchy, the green leaves just wilted. Overcooked bok choy turns army green and mushy, losing both appeal and nutrients.
Finishing Touches: Sesame and White Pepper
Two final ingredients transform good soup into great soup:
Sesame oil adds a distinctive nutty aroma that's quintessentially Chinese. Use it sparingly - a tablespoon is enough. Add it at the end, off the heat, to preserve its delicate flavor.
White pepper is traditional in Chinese soups rather than black pepper. It has a sharper, more nasal heat that cuts through rich broth without the visual specks. Start with 1/4 teaspoon and add more to taste.
Making It a Noodle Soup
Want a heartier meal? Add noodles for a classic won ton mein (wonton noodle soup). Cook thin egg noodles or rice vermicelli separately according to package directions, then divide among bowls before ladling in the soup.
Cooking noodles separately keeps the broth clear and prevents overcooking. It also lets you adjust portions - some want lots of noodles, others prefer mostly soup.
Prawn and Wonton Soup
Restaurant-quality Chinese comfort food in 20 minutes.
Nutrition per serving
Ingredients
Instructions
- Heat the broth. Bring chicken stock to a boil in a large pot over high heat. Add the julienned ginger, then reduce heat to medium to maintain a steady simmer.
- Cook the wontons. Add frozen wontons directly to the simmering broth without thawing. Cook for 3-4 minutes until they float to the surface and the wrappers become translucent.
- Add the mushrooms. Add sliced shiitake mushrooms to the pot. Cook for 2 minutes until slightly softened.
- Add prawns and pork. Add the peeled prawns and sliced BBQ pork. Cook for 2 minutes until the prawns turn pink and curl slightly.
- Add the bok choy. Add bok choy quarters to the soup. Cook for just 1 minute until the leaves are wilted but the stems are still crisp-tender and bright green.
- Season and serve. Remove from heat. Stir in soy sauce and sesame oil. Season with white pepper to taste. Ladle into large bowls, ensuring each serving gets wontons, prawns, pork, mushrooms, and bok choy. Top with sliced green onions and serve immediately.
Recipe Notes
- Wonton options: Pork, prawn, or vegetable wontons all work beautifully. Mix varieties for interest.
- No BBQ pork? Substitute with sliced ham, bacon, or simply omit for a lighter soup.
- Add noodles: Cook thin egg noodles separately and add to bowls for wonton noodle soup.
- Boost the broth: Add a splash of Shaoxing wine with the ginger for extra depth.
- Make it spicy: Add chili oil or sliced fresh chilies to individual bowls.
Frequently Asked Questions
What type of frozen wontons should I use?
Look for frozen wontons at Asian grocery stores. Pork and prawn wontons are most traditional for soup. Avoid fried or pan-fried varieties - you want boiled wontons. Brands like Dynasty, Wei-Chuan, or house-made wontons from dim sum shops all work well.
Where can I buy Chinese BBQ pork (char siu)?
Chinese BBQ pork is available at Chinese restaurants, dim sum shops, and Asian grocery stores. Look for it hanging in the window or pre-sliced in the refrigerated section. You can also substitute with sliced ham, roast pork, or omit it for a lighter soup.
Why is my wonton soup cloudy?
Cloudy soup usually results from boiling too vigorously or using low-quality stock. Simmer gently rather than at a rolling boil. Also, some frozen wontons release more starch - a gentle simmer helps. Using homemade or high-quality store-bought stock makes a clearer soup.
How do I know when wontons are cooked?
Wontons are cooked when they float to the surface and the wrappers become translucent rather than opaque white. The filling should reach 165°F (74°C). Cut one open to check - the meat should be cooked through with no pink remaining.
Can I add noodles to this soup?
Absolutely! Cook thin egg noodles or rice vermicelli separately according to package directions, then add to bowls before ladling in the soup. This turns it into a heartier wonton noodle soup (won ton mein), a Cantonese classic.
