Curling up with a big bowl of homemade soup is pretty much the definition of comfort. And this cozy, slurpable international Shrimp Wonton Soup, packed with plump, ground-shrimp-filled dumplings, provides all the comfort you could ever need. The broth is a little bit of a flavor adventure, with chicken stock, clam juice, and just enough soy sauce to make you wonder why you ever settled for takeout. Add in a handful of thinly sliced carrots and scallions for a pop of color and a sweet, fresh crunch, and you’ve got yourself a bowl of pure happiness. So, the next time you’re eyeing that Chinese takeout menu, just remember how much more delicious this homemade Shrimp Wonton Soup will be.

Who’s ready for a three-day weekend? I certainly am. What’s even better than a three-day weekend? No one else around here has a three-day weekend along with me, which means that I get to enjoy one whole day all by little ol’ self. I almost don’t even know what to do with myself. Almost. I think, perhaps, I will find myself visiting a few antique shops in hopes of finding some old, tarnished, and unique silverware to use in future food photos. The more tarnished, the better.

While photographing this soup for the “Let’s Go International!” themed Soup Saturday Swappers hosted by Kathy of A Spoonful of Thyme, I got to show off what it takes to get a decent photo to share with all of y’all. A close friend watched on with B.O.B. Bob as I stood outside in the rain, on a chair, constantly fiddling around with props to try and get a decent shot without any crazy reflections. Taking photos of food is in no way glamorous, and it also has a tendency to make me appear like a complete fool in front of friends, neighbors, and complete strangers.

In short, if you happen to drive or walk by my house and see me standing on a chair with a camera, sporting some seriously nappy hair, and wearing the ugliest pajamas in the world, don’t judge. Instead, perhaps you could come say hello, and then let me use your body as an object to block the wee little glint of sunshine, somehow managing to peek through the rainclouds, which is causing a seriously odd reflection on my not-quite-tarnished-enough soup spoon. Your help would be greatly appreciated, and most likely aid me in not clumsily falling off the chair in the photographing process.

Ingredients:

• 1 Pound Shrimp, Peeled & Deveined
• 1 Tablespoon Garlic-Infused Olive Oil
• 1 Tablespoon Hot Sauce
• 1 Tablespoon Honey
• 1 Teaspoon Dijon Mustard
• 1/4 Teaspoon Ground Sea Salt
• 1/4 Teaspoon Finely Ground Black Pepper
• 3 Scallions, Finely Chopped (Green Part Only)
• 1 (12-oz.) Package Wonton Wrappers
• Water
• 6 Cups Chicken Stock
• 1 (8-oz.) Bottle Clam Juice
• 1 Tablespoon Low-Sodium Soy Sauce
• 1/2 Teaspoon Ground White Pepper
• 1 Large Carrot, Peeled & Thinly Sliced
• 3 Scallions, Finely Chopped (Green Part Only)

Directions:

1. Place the shrimp, olive oil, hot sauce, honey, mustard, sea salt, black pepper, and 3 of the chopped scallions into a food processor. Pulse until the shrimp becomes a paste.
2. Using your index finger, wet all four edges of a wonton wrapper with water. Place a small amount of the shrimp paste in the middle of the wrapper, fold it into a triangle, and then fold in the left and right lower edges of the triangle. Place on a platter and repeat with the remaining wontons.
3. Place the chicken stock, clam juice, soy sauce, white pepper, and sliced carrot in a large pot and bring to a boil over high heat. Lower the heat to medium and add the wontons to the pot one at a time.
4. Cook for 5 minutes and then serve immediately, garnished with the remaining 3 chopped scallions.

Suggestions:

• Don’t have garlic-infused olive oil? Add in a clove or two of freshly grated or minced garlic.
• I used traditional hot sauce in this recipe because I rarely have Sriracha on hand. Feel free to use your favorite hot sauce or chili sauce.
• The clam juice in this soup adds extra flavor; however, you may choose to replace it with water or additional stock if you choose.
• White pepper isn’t an absolute necessity for this recipe. If you don’t have any on hand, replace it with traditional, finely ground black pepper.
• Use a mandoline slicer to thinly slice the carrots used in this recipe.
• This soup is meant to be eaten right away. If left to sit, the wontons will develop an extremely funky texture.

Improvements:

• Add a few paper-thin sliced button mushrooms to the soup.
• Pureé a small amount of ham into the shrimp filling mixture.
• CLICK HERE to find more amazing soup, chili, stew, and chowder recipes.

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Yum

Shrimp Wonton Soup

Ingredients:

• 1 Pound Shrimp, Peeled & Deveined
• 1 Tablespoon Garlic-Infused Olive Oil
• 1 Tablespoon Hot Sauce
• 1 Tablespoon Honey
• 1 Teaspoon Dijon Mustard
• 1/4 Teaspoon Ground Sea Salt
• 1/4 Teaspoon Finely Ground Black Pepper
• 3 Scallions, Finely Chopped (Green Part Only)
• 1 (12-oz.) Package Wonton Wrappers
• Water
• 6 Cups Chicken Stock
• 1 (8-oz.) Bottle Clam Juice
• 1 Tablespoon Low-Sodium Soy Sauce
• 1/2 Teaspoon Ground White Pepper
• 1 Large Carrot, Peeled & Thinly Sliced
• 3 Scallions, Finely Chopped (Green Part Only)

Directions:

1. Place the shrimp, olive oil, hot sauce, honey, mustard, sea salt, black pepper, and 3 of the chopped scallions into a food processor. Pulse until the shrimp becomes a paste.
2. Using your index finger, wet all four edges of a wonton wrapper with water. Place a small amount of the shrimp paste in the middle of the wrapper, fold it into a triangle, and then fold in the left and right lower edges of the triangle. Place on a platter and repeat with the remaining wontons.
3. Place the chicken stock, clam juice, soy sauce, white pepper, and sliced carrot in a large pot and bring to a boil over high heat. Lower the heat to medium and add the wontons to the pot one at a time.
4. Cook for 5 minutes and then serve immediately, garnished with the remaining 3 chopped scallions.

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Soup Saturday Swappers is a group of friends who get together on the third Saturday of each month to share their favorite soup and stew recipes based on a theme chosen by one of the members. This month’s “Let’s Go International!” themed Soup Saturday Swappers is hosted by A Spoonful of Thyme.

• Irish Leek and Parsnip Soup by Palatable Pastime
• Irish Leek and Potato Soup by Karen’s Kitchen Stories
• Klassisk klar suppe med melboller og grøntsager (Clear soup with dumplings and vegetables) by Sid’s Sea Palm Cooking
• Lohikeitto (Finnish Salmon Soup) by Culinary Cam
• Menudo (Mexican Red Chile Tripe Soup) by All Roads Lead to the Kitchen
• Persian Butternut Squash Soup by Bewitching Kitchen
• Rustic Italian Sausage and Tortellini Soup by A Spoonful of Thyme
• Scotch Broth by Amy’s Cooking Adventures
• Shrimp Wonton Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Sicilian Meatball Soup by The Saucy Southerner
• Stracciattella Soup by A Day in the Life on the Farm
• Sweet Corn Chicken – Chinese Style by Sneha’s Recipe