30-Min Shrimp Wonton Soup Recipe

 

Shrimp Wonton Soup is one of those fast, comforting, and flavor-packed dishes my family can’t get enough of. In just 30 minutes, you can make a bowl that’s even better than takeout. Juicy wontons, savory broth, and tender bok choy come together for the perfect weeknight soup.

Shrimp Wonton Soup Recipe

Serves: 16 wontons
Prep time: 20 minutes
Cook time: 10 minutes

For the wontons:
1 pound shrimp, peeled and deveined
Pinch of salt
Pinch of white pepper
1 tablespoon oyster sauce
½ teaspoon minced ginger
3 tablespoons minced scallions
1 cup water (for sealing)
16 square wonton wrappers

For the soup:
4 cups homemade chicken stock
Pinch of salt
1 tablespoon soy sauce
½ teaspoon sesame oil
Pinch of white pepper
4 medium Shanghai bok choy, halved

Shrimp Wonton Soup Instructions

1. Make the shrimp filling

• Place ½ pound of shrimp in a food processor with salt, white pepper, and oyster sauce. Blend until smooth and sticky.
• Add the remaining ½ pound of shrimp and pulse briefly to keep some texture.
• Mix in the ginger and scallions until well combined.

2. Wrap the wontons

• Dip your finger in water and wet the edges of a wonton wrapper.
• Place about 1 teaspoon of filling in the center.
• Fold diagonally into a triangle, bring the corners together, and seal into a wonton shape.
• Repeat with the rest of the wrappers and filling.

3. Make the soup

• In a pot over high heat, add chicken stock and bring to a boil.
• Season with salt, soy sauce, sesame oil, and white pepper. Stir and adjust seasoning to taste.

4. Cook bok choy and wontons

• In a separate pot over high heat, bring water to a boil. Add Shanghai bok choy and blanch for 30 seconds. Remove and set aside.
• Bring the pot back to a boil. Add wontons, stir gently, and cook for about 2 minutes.
• Pour in 1 cup of room temperature water to lower the temperature slightly and prevent the wrappers from breaking.
• Cook for another 2 minutes until the wontons are translucent and cooked through.

5. Serve

• In a bowl, place wontons, ladle in the hot soup, and add bok choy.
• Enjoy immediately!

Tips & notes

• Make ahead: Prepare the shrimp filling up to 1 day in advance and refrigerate. This saves time on busy nights.
• Time-saving shortcut: Pulse half of the shrimp in a food processor for a smooth base, then pulse the rest briefly to keep some texture—this speeds up prep while keeping the wontons tender.
• Wrapper tips: Use fresh or fully thawed frozen wonton wrappers, and keep them covered with a damp towel to prevent drying while wrapping.
• Sealing wontons: Dip your finger in water to moisten edges for a tight seal.
• Prevent breaking: Adding 1 cup of room-temperature water while boiling lowers the temperature slightly, keeping wrappers intact.
• Broth flavor: Homemade chicken stock gives the richest taste, but high-quality store-bought stock works well too.
• Freeze-friendly: Freeze uncooked wontons on a parchment-lined tray until solid, then transfer to a sealed freezer bag. Cook directly from frozen, adding 1–2 extra minutes to boiling time.