P.F. Chang’s Wonton Soup

Chinese, Copycat, Poultry, Seafood, Soups

Prep Time: 20 min Cook Time: 20 min Total Time: 40 min Servings: 6-7 serving(s) Source:

Ingredients

Soup:

2 chicken breasts, cubed

1 lb small to medium shrimp, deveined & with tails off

1 cup fresh spinach, torn into small pieces

1 cup mushrooms, sliced

1 (8 oz) can water chestnuts, sliced or chopped

1 (8 oz)can bamboo shoots, sliced or chopped (Optional)

1 teaspoon light brown sugar

1 tablespoon rice wine or 1 tablespoon dry sherry

1 tablespoon soy or tamari sauce

1 teaspoon scallion, finely chopped

1 teaspoon fresh ginger, finely chopped

6-8 cups chicken stock


Wontons:

6 ounces ground pork

8 medium shrimp, shelled and ground

1 teaspoon light brown sugar

1 tablespoon rice wine or 1 tablespoon dry sherry

1 tablespoon soy sauce

1 teaspoon finely chopped scallion

1 teaspoon finely chopped ginger

24 wonton wrappers

Directions

Bring the chicken stock to a rolling boil, then add all of the soup ingredients.

Cook until the chicken and shrimp are cooked through, about 10 minutes.

Make Wontons:
In a bowl, mix the pork, ground shrimp, brown sugar, rice wine or sherry, soy sauce, scallions and ginger.

Blend well and set aside for 25-30 minutes for flavors to blend.

Place 1 tsp of the filling in the center of each wonton wrapper.

Wet the edges of each wonton with a little water and press them together with your fingers to seal, then fold each wnton over.

To cook, add the wontons to the boiling chicken stock and cook for 4-5 minutes.

Transfer to individual soup bowls and serve.

Nutrition

Fat: 14.7
Calories: 449
Saturated Fat: 4.5
Sodium: 1347.3
Fiber: 2
Sugar: 7.5
Carbohydrate: 39.7
Cholesterol: 157
Protein: 36.1