Wonton Soup

• None None FOR THE WONTONS
• 7 oz ground chicken or turkey
• 4 None green onions, finely chopped
• 1 tbsp soy sauce
• 2 cloves garlic, crushed
• 2 tsp grated fresh ginger
• 16 None wonton wrappers
• None None FOR THE SOUP
• 2 quarts low sodium hicken stock
• 1 tsp grated fresh ginger
• 8 None large shrimp, peeled and deveined
• 4 None baby bok choy, leaves separated
• 1/2 cup canned drained baby corn, halved lengthwise
• None None Soy sauce, for drizzling
• 2 None green onions, sliced
• 1 None red chii pepper, sliced

1. For the wontons, combine ground chicken, green onions, soy sauce, garlic and ginger in a bowl. Spoon a heaping teaspoon into center of each wonton wrapper. Brush edges with a little water and pinch together to seal.
2. For the soup, bring stock and ginger to a boil in a large saucepan. Reduce heat to low. Add wontons to stock. Simmer gently, covered, for 3-4 mins, until they float. Add shrimp, bok choy and baby corn; cook for 1 min, or until shrimp turn pink.
3. Ladle into serving bowls. Drizzle with soy sauce and sprinkle with green onion and chili pepper.

wontons, ground chicken, green onions, soy sauce, garlic, ginger, wonton wrappers, hicken stock, ginger, shrimp, baby bok choy, baby corn, soy sauce, green onions, pepper

Taken from recipes-plus.com/api/v2.0/recipes/32073 (may not work)