Wonton Shrimp Noodle Soup
with Sesame-Chili Bok Choy
This soup is full of juicy shrimp, hearty mushrooms and springy wonton noodles. Topped with sesame chilli bok choy, dinner tonight is impressive and simple to create!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Crustacean/Crustacé)
20 piece
Wonton Wrappers
(Contains Egg, Gluten)
4 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
2 unit
Green Onion
1 tbsp
Sesame Oil
(Contains Sesame)
2 piece
Shanghai Bok Choy
1 piece
Chili Pepper
30 g
Ginger
2 unit
Chicken Broth Concentrate
6 g
Garlic
113 g
Cremini Mushrooms
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Instructions
Peel, then grate 1 tbsp ginger (dbl for 4 ppl). Peel, then mince garlic. Thinly slice mushrooms. Thinly slice green onions. Separate bok choy leaves and stems, then cut into 1-inch pieces. Cut wonton wrappers into 1/4-inch strips. Thinly slice the chili. (NOTE: remove the seeds first for less heat.)
Heat a large pot over medium heat. When hot, add 1 tbsp oil (dbl for 4ppl), then garlic, ginger and mushrooms. Cook, stirring occasionally, until the mushrooms are tender, 2-3 min. Add 4 cups water (dbl for 4 ppl), broth concentrate(s),and soy sauce. Cover and bring up to a boil over high heat.
Meanwhile, drain, then pat shrimp dry with paper towels. Carefully add shrimp to the soup. Reduce heat to low and cover. Cook until shrimp turn pink, 2-3 min.**
While shrimp cook, heat a large non-stick pan over medium-high heat. When hot, add sesame oil, chilis and bok choy stems. Cook, stirring often, until tender-crisp, 1-2 min. Add the bok choy leaves. Cook, stirring often, until leaves have wilted, 2-3 min. Season with salt and pepper.
Add wonton noodles to the large pot. Cook, gently stirring, until the wonton noodles are tender, 2-3 min.
Divide shrimp wonton noodle soup between bowls. Top with bok choy and green onions.
