Thai Wonton Noodle Soup
This Thai wonton noodle soup is a light yet deeply flavorful bowl built around tender shrimp wontons, silky rice noodles, and crisp bok choy in an aromatic garlic-cilantro broth. Fresh cilantro roots and fish sauce give the soup its signature Thai depth, while the homemade shrimp wontons cook up plump and delicate in just minutes. Ready in under an hour, this comforting noodle soup is perfect for weeknight dinners when you want something warm, satisfying, and a little special.
Tasty Team
Total Time
50 minutes
50 min
Prep Time
30 minutes
30 min
Cook Time
20 minutes
20 min
Total Time
50 minutes
50 min
Prep Time
30 minutes
30 min
Cook Time
20 minutes
20 min
Ingredients
for 3 servings
Soup Broth:
- 10 fresh cilantro roots
- 6 cups chicken broth
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
- 3 garlic cloves, finely grated
Wontons:
- ¾ lb raw shelled, deveined, tail-off shrimp (any size)
- 2 teaspoons soy sauce
- 1 teaspoon fish sauce
- 3 tablespoons finely chopped fresh cilantro
- 18 square wonton wrappers
- water, as needed
Additional Ingredients:
- 4 oz uncooked thin rice noodles
- 3 bok choys, stems removed and discarded, leaves separated
- ¼ cup chopped fresh cilantro
Nutrition Info
- Calories 503
- Fat 8g
- Carbs 79g
- Fiber 2g
- Sugar 8g
- Protein 42g
Estimated values based on one serving size.
Preparation
- Make the soup broth: Finely chop the cilantro roots, or grind them into a paste using a mortar and pestle. Place the chicken broth, soy sauce, fish sauce, grated garlic, and cilantro roots in a medium pot. Bring to a simmer over medium heat. Cover, and reduce the heat to low. Simmer, undisturbed, for 15 minutes. Remove from heat, and set aside.
- Prepare the rice noodles in a separate small pot according to the package instructions. Drain and rinse the cooked noodles under cold water. Set aside until ready to use.
- Make the wontons: Place the shrimp, soy sauce, and fish sauce in a food processor. Process for 25–30 seconds, until the mixture forms a smooth paste. Add the finely chopped cilantro, and pulse a few times, just until incorporated.
- Line a baking sheet with parchment paper, and set aside. Place 2 teaspoons of the shrimp paste on the center of 1 wonton wrapper. Lightly wet the edges of the wrapper with water, then fold the wrapper in half, bringing the bottom corner up to meet the top corner and pressing the sides to seal. Next, bring the 2 side corners down and inward, pressing them together (1 on top of the other) with a dab of water to seal. Place the finished wonton on the prepared baking sheet, and repeat the process with the remaining shrimp paste and wrappers.
- Using a handheld mesh strainer, scoop out the solids from the soup broth in the pot. Discard the solids. Bring the strained soup broth to a simmer over medium-high heat. Reduce the heat to low to maintain a simmer. Add the shrimp wontons, and cook for 3–4 minutes, until the wontons float and are cooked through (the centers will be opaque if cut open), adding the bok choy in the final 1 minute cook time.
- Spoon the rice noodles, soup, bok choy, and wontons evenly into 3 bowls. Top evenly with the chopped cilantro, and serve.
- Enjoy!
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