NZ Woman's Weekly

Prawn & Chicken Wonton Soup

  • Meal Type

  • Total time

    3 hours
  • Servings

  • Courses

  • Meal Origin

  • Occasion

    Special occasion
  • 1 tbsp olive oil
  • 1 onion, coarsely chopped
  • 2 cloves garlic, sliced thinly
  • 3cm piece fresh ginger, thinly sliced
  • 6 cups water
  • 2 cups chicken stock
  • 1kg chicken bones
  • 1 medium carrot, roughly chopped
  • 1 stalk celery, trimmed and chopped
  • 1 bay leaf
  • 1 tbsp soy sauce, to taste
  • 2 baby bok choy, washed well and sliced
  • 2 spring onions, chopped
  • 6 tbsp fresh coriander
  • 1 fresh chilli, sliced, to garnish (optional)


  • 100g chicken mince
  • 100g chopped prawn meat
  • 1 fresh small red chilli, chopped finely, seeds discarded
  • 1 clove garlic, crushed
  • 2 tsp fresh ginger, grated
  • 1 tsp brown sugar
  • 1 tbsp oyster sauce
  • 2 tsp sesame oil
  • 2 tbsp soy sauce
  • 2 tbsp coriander, finely chopped
  • 1 spring onion, thinly sliced
  • 16 wonton wrappers

1. To make the stock, heat the oil in a large saucepan. Cook the onion, garlic and ginger, stirring, until the onion is softened. Add the water, stock, chicken bones, carrot, celery and bay leaf. Bring to the boil. Reduce heat and simmer, covered, for 2 hours.
2. Strain the broth through a muslin-lined sieve or colander. Discard the solids. Cool thoroughly, then cover and refrigerate overnight. Remove any fat that may
have settled on the surface of stock while cooling.
3. To make the prawn and chicken wontons, combine all the ingredients for the wonton filling, except the wrappers, in a bowl. Place a rounded teaspoon of the mixture in the centre of each wonton wrapper. Brush around the edges with a little water, gather edges around  filling and pinch together to seal.
4. Return the stock to a large saucepan and add soy sauce to taste. Bring to the boil. Add wontons, reduce heat; cook for about 5 minutes. Add the sliced bok choy and cook for approximately 1 minute.
5. Divide the wontons among serving bowls. Ladle the broth into the bowls and sprinkle with spring onions, coriander and fresh chilli if desired.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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Issue 1541

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