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Chicken wonton noodle soup

  • 0:30 Prep
  • 0:20 Cook
  • 4 Servings


  • 4 cups Massel chicken style liquid stock
  • 2 carrots, peeled, cut into matchsticks
  • 2cm piece fresh ginger, finely grated
  • 1/4 cup salt-reduced soy sauce
  • 125g rice-stick noodles
  • 3 green onions, thinly sliced

Chicken wontons

  • 200g chicken mince
  • 3 green onions, thinly sliced
  • 2cm piece fresh ginger, finely grated
  • 1 garlic clove, crushed
  • 20 wonton wrappers
  • 1 egg, lightly beaten


  • 1
    Make wontons: Combine mince, onion, ginger and garlic in a bowl. Place a rounded teaspoon of mixture in the centre of 1 wonton wrapper. Brush edges with egg. Fold corners together to form a pouch. Press to secure. Place on a plate. Repeat to make 20 wontons.
  • 2
    Place stock, carrot and 4 cups cold water in a saucepan over high heat. Bring to the boil. Reduce heat to medium. Simmer for 5 to 7 minutes or until carrot is tender. Add ginger, soy sauce, noodles and wontons. Simmer for 5 minutes or until wontons are cooked through. Serve topped with onions.

Source: taste.com.au


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