Wonton Noodle Soup

Serves 4
Time 2 hours 30 minutes


For the stock

1 litre chicken stock

1 white onion

2 sticks celery

1 carrot

1 ginger root


For the wontons

1 pkt wonton wrappers, at room temperature

1 chicken breast, cooked

250g prawns, cooked

3 tbsp soy sauce

1 red chilli, sliced

1 tbsp ginger, microplaned

1 clove garlic, microplaned

¼ cup chives, finely chopped

¼ bunch coriander

1 red chilli, finely chopped

½ tsp sugar

Salt & pepper

1 egg, beaten to seal wontons


1 pkt chow mein noodles, cooked, rinsed and drizzled with oil


To serve

½ bunch coriander, chopped

½ bunch spring onion, chopped

¼ wombok, finely sliced

1 tbsp ginger, microplaned

2 cloves garlic, microplaned

½ red onion, finely sliced

2 tbsp light soy sauce

2 tbsp crispy chilli sauce


In a large pot simmer all ingredients for the stock on a low heat for 2 hours. 

Allow wonton wrappers to come up to room temperature to make them easier to work with. 

In a bowl, use the back of a wooden spoon to combine all of the wonton filling ingredients together. Whisk an egg, set aside. 

Lay a wonton wrapper in the palm of your hand. Use a knife to put a little egg mixture on the outside of the wrapper, use another knife to scoop some of the wonton filling and place into the centre of the wrapper. Fold the sides in, and pinch the sides together to form a money-bag shape, you may need to add a little more egg to the sides to ensure it’s sealed. 

Add wontons to a pot filled with boiling salted water, allow the water to come back up to the boil and simmer for a few minutes. Stir to ensure they don’t stick to the bottom. You will know they’re cooked when they rise to the surface. Add cooked noodles to the wontons and bring the water back up to the boil. 

To serve, ladle the stock into a bowl, fill with some noodles and a few of the wontons. Add fresh coriander, spring onions, red onion and slices of wombok. Add garlic, ginger, soy and chilli sauce to taste.