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Shrimp wonton soup is pure comfort in a bowl. Chewy wontons filled with sweet white shrimp, shiitake mushrooms, and scallions are simmered in a light, savory broth. The combination of delicate wontons and flavorful broth makes this soup both satisfying and refreshing.
This recipe is super easy to make at home, and I’ve included my step-by-step guide for how to fold wontons, so you’ll have it ready in no time! For more wonton inspiration, check out my authentic shrimp wontons recipe or my wonton egg drop soup for another cozy, flavorful option!
Table of Contents
Ingredients You’ll Need
The key to rich, savory shrimp wonton soup is using the right ingredients. Tender wontons and flavorful broth come together for the perfect match. If you have trouble finding ingredients, check out our Chinese pantry staples to shop online.
Shrimp wonton filling
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- White shrimp: Adds a tender, sweet seafood flavor and a delicate texture to the filling.
- Fresh shiitake mushrooms: Bring a rich umami depth and meaty texture that complements the shrimp.
- Scallions: Also known as green onions, these add a fresh, mildly spicy kick that brightens the overall flavor.
- Shallot: Provides a subtle sweetness and a hint of sharpness for balance.
- Coarse sea salt: Enhances the natural flavors of the ingredients without overpowering.
- Light soy sauce + sugar or coconut aminos: Adds savory umami richness with a touch of sweetness.
- Toasted sesame oil: Infuses a warm, nutty aroma and depth.
- Ground white pepper: Adds gentle heat and complexity.
- Shaoxing wine, Taiwanese michu, or Gluten-free Japanese mirin (optional): Provides a mild sweetness and fragrant depth.
- Tip: Chinese Shaoxing wine and Taiwanese michu are not gluten-free. Use mirin for a gluten-free alternative.
- (Gluten-free) wonton wrappers: The tender, chewy base for sealing in the savory filling.
- Substitution: Use store-bought wrappers if preferred.
Soup Broth
- Chicken broth or chicken stock: Forms the base of the soup, providing a rich, savory depth that balances the delicate wontons. A good broth adds layers of flavor, making the soup hearty and comforting.
- Tip: I use the Pacific Foods brand.
- Water
- Tip: How much water you add depends on how salty or flavorful your broth is since store-bought ones can vary a lot.
Serving bowls
- Seaweed snack: Adds a subtle umami flavor and a bit of texture to the soup, complementing the shrimp wontons perfectly.
- Scallions: Fresh and mildly spicy, they add a sharp, bright contrast to the savory broth.
- Cilantro (optional): Provides a fresh, citrusy note, balancing out the richness of the soup.
- Soy sauce: Deepens the savory umami flavor of the broth with its rich saltiness.
- Ground white pepper: Adds a gentle, warming spice that complements the other seasonings without overpowering the soup.
- Coarse sea salt: Enhances the natural flavors of the broth without making it too salty.
- Sesame oil: Drizzled at the end, it adds a rich, nutty aroma that ties all the flavors together.
Flavor variations
You can customize this soup to add even more flavor. Add this garlic chili sauce for a little extra spice, or this wonton sauce for a savory and tangy flair.
How to Make Shrimp Wonton Soup
Jump to RecipeMaking shrimp wonton soup at home is easier than you think! If wrapping wontons seems tricky, don’t worry—I’ve got a simple wonton folding guide to help you. The goal is to create chewy, perfectly folded wontons with a clear, flavorful broth. Just follow the steps and you’ll have a comforting, restaurant-quality soup in no time!
- Prepare the filling: Mince shrimp in a food processor and transfer to a bowl. Add chopped mushrooms, scallions, shallots, and all seasoning. Mix by hand in one direction until sticky.
- Wrap the wontons: Set up a work surface with wonton wrappers, filling, and water. Place 1 tsp of filling in the center of the wrapper. Dab the edges with water, fold into a triangle, and press to remove air bubbles. Bring the two points together, dab with water, and seal. Repeat with the remaining wrappers.
- Cook the wontons: Boil water in a large pot, lower heat, and simmer wontons for 3 minutes (store-bought) or 5 minutes (homemade). Once they float, simmer for an extra minute.
- Brief soaking: Transfer wontons to a cold water bath very briefly for 10 seconds. This process helps firm up the wonton skin and give it a QQ (bouncy) texture. Drain and transfer the wontons to a bowl and drizzle with oil to prevent sticking.
- Prepare the broth: Simmer chicken broth and water in a medium pot until warmed.
- Assemble the bowls: Divide seaweed, scallions, cilantro, soy sauce, pepper, salt, and sesame oil among 4 bowls. Ladle in hot broth (1 ¼ cup per bowl), add the cooked wontons (5 per bowl), and garnish with scallions. Serve hot.
Tip
Secrets to Success
There are a few key tips for making authentic Chinese soup that really elevate the flavor. These small steps make a big difference!
Be careful not to overfill your wontons—following the recipe will give you the best results!
- First, season your serving bowls with ingredients like soy sauce, sesame oil, and scallions before adding the broth—it’s a must for extra depth.
- Also, always boil the wontons separately to keep the broth clear and avoid any starch clouding the soup.
How to Serve This Soup
Shrimp wonton soup pairs so well with a variety of sides for a balanced, delicious meal. You can mix and match flavors, textures, and veggies to make it as light or hearty as you like!
- Appetizers: Try crispy rice paper dumplings or egg rolls for a light crunch. Or hearty jiaozi potstickers if you’re craving something pan-fried.
- Veggies: For greens, sautéed napa cabbage with shiitake or Chinese broccoli stir fry are perfect. And don’t forget yu choy with garlic sauce for a simple, savory veggie boost!
- Noodles/Rice: If you’re craving this dish with ramen or noodles, take a look at my Chinese noodles post, or pair this soup with a bowl of Din Tai Fung fried rice with shrimp for a more satisfying meal.
ChihYu’s Helpful Tips
- Make-ahead: Fold the homemade wontons in advance if made from scratch. Flash-freeze them until solid, then store them in freezer-safe bags. These wontons freeze well for months and cook well from frozen. They are ready to drop into soup anytime!
- Different wonton fillings: Try chicken, beef, and ground pork with shrimp wontons. Check out our wonton filling recipe ideas article for more inspiration!
- Larger Batches: Since wontons freeze so well, I suggest making extra to stash in the freezer—perfect for when you want to add this soup to your regular meal rotation!
FAQs
Boiling the wontons separately from the broth helps prevent any starch from the wrappers from clouding the soup, ensuring the broth stays clear and clean. It’s a simple step that makes a big difference in presentation and flavor!
Yes. Boil the wontons directly. No need to defrost. Simmer until the wontons flow to the top, about 4-5 minutes then add another 1-2 minutes to make sure they are cooked.
This quick soak firms up the wonton skins, giving them a bouncier, toothsome texture (QQ).
More Wonton Recipes to Try
If you love this shrimp wonton soup, be sure to check out my other wonton recipes for more delicious variations. From savory beef fillings to another cozy bowl of wonton soup, there’s a flavor for everyone!
- Shrimp Wontons: My shrimp wontons recipe features tender shrimp wrapped in a delicate wonton wrapper, perfect for a light and flavorful appetizer.
- Beef Wonton: These beef wontons are filled with savory, juicy beef, making them a hearty and satisfying option.
- Chicken Wonton: One of our readers’ most requested wontons made with ground chicken! Juicy and flavorful. Coming soon!
- Wonton Egg Drop Soup: This wonton egg drop soup combines tender wontons with silky egg ribbons in a light, flavorful broth for a comforting and easy meal.
Shrimp wonton soup recipe
Video
Ingredients
Shrimp wonton filling:
- ½ lb. white shrimp peeled and deveined, 26-30 count per pound
- 1.25 oz. fresh shiitake finely chopped, 2 large caps
- 2 bulb scallions finely chopped, plus more for garnish
- 0.5 oz. shallot finely chopped, quarter of one medium
- ¼ tsp coarse sea salt
- ½ tbsp light soy sauce + 1 pinch of sugar or ¾ tbsp coconut aminos
- ½ tbsp toasted sesame oil
- ⅛ tsp ground white pepper
- 1 tsp Chinese shaoxing wine Taiwanese michu, or Japanese gluten-free mirin, Optional
- 20 piece (gluten-free) wonton wrappers square shape, or store-bought wonton wrappers
Soup Broth:
- 4 cup Chicken broth or stock I use Pacific Foods
- 1 ⅓ cup water see notes
Serving bowls:
- 8 pieces seaweed snack torn, divided
- Small handful chopped scallions
- Small handful chopped cilantro optional
- 4 tsp soy sauce divided
- Pinch ground white pepper
- ½ tsp coarse sea salt or to taste, divided
- 4 tsp toasted sesame oil divided
Instructions
Prepare the filling:
- Mince shrimp in a food processor and transfer to a bowl. Add chopped mushrooms, scallions, shallots, and all seasoning. Mix by hand in one direction until sticky.
Wrap the wontons:
- Set up a workstation with wonton wrappers, filling, and water. Place 1 tsp of filling in the center of a wrapper. Dab the edges with water, fold into a triangle, and press to remove air bubbles. Bring the two points together, dab with water, and seal. Repeat.
Cook the wontons:
- Boil water in a large pot, lower heat, and simmer wontons for 3 minutes (store-bought) or 5 minutes (homemade). Once they float, simmer for an extra minute.
- Transfer wontons to a cold water bath very briefly for 10 seconds. This process helps firm up the wonton skin and give it a QQ (bouncy) texture. Drain and transfer the wontons to a bowl and drizzle with oil to prevent sticking.
Prepare the broth:
- Simmer chicken broth and water in a medium pot until warmed.
Assemble the bowls:
- Divide seaweed, scallions, cilantro, soy sauce, pepper, salt, and sesame oil among 4 bowls. Ladle in hot broth (1 ¼ cup per bowl), add wontons (5 per bowl), and garnish with scallions. Serve hot.
Notes
- Diluting chicken broth with water: How much water you add depends on how salty or flavorful your broth is since store-bought ones can vary a lot. Aim for a slightly less salty broth since the serving bowls are already seasoned. Just give it a taste and adjust! 🙂
- Keeping boiled wontons warm: You can keep the wontons warm by placing them in an unheated oven temporarily.
- Why soak wontons in cold water after boiling: This quick soak firms up the wonton skins, giving them a bouncier, toothsome texture (QQ).
- Boil wontons and soup separately: Boil the wontons in a separate pot to keep the broth clear. This avoids any starch from clouding the soup.
- Flavor-building tip: For that restaurant-style broth, layer flavors in both the pot and your serving bowl like we do in the recipe.
- Make-ahead & Freeze: Fold the wontons in advance if making from scratch. Flash freeze them until solid, then store in freezer-safe bags. They freeze well for months and you can cook them from frozen.
- Storing leftovers: Store the cooked wontons and broth separately to prevent the wonton skins from softening too much.
- Reheating: Reheat wontons in broth gently over medium-low heat on the stovetop, stirring often for even warming. Or microwave for 1 minute, stir, then heat for another minute or until steaming hot throughout. Stir again before serving.
- Different wonton fillings: Try chicken, beef, or shrimp with pork wonton fillings. Check out our wonton filling ideas article (coming soon) for more inspiration!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these with my mom over the weekend and it was delicious and easy to make. My mom said they taste just like Taiwanese food you’d get at restaurants. Highly recommend it!