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Hong Kong Wonton Soup

- ​Serves 4 as a side dish or as a complete meal with wonton noodles

Light, comforting, and deeply flavorful, this homemade Hong Kong Wonton Soup is a classic Cantonese dish made with delicate shrimp and pork wontons served in a clear, aromatic broth. The soup is gently infused with shrimp heads, ginger, soy sauce, and sesame oil to create a clean yet rich flavor that perfectly complements the tender dumplings. Check out our quick wonton soup recipe on Instagram.

Image by Luisa Brimble
Ingredients for Hong Kong Wonton Soup

  • 400g medium sized whole fresh shrimps, cleaned and deshelled, keep the heads aside for broth

  • 1 tablespoon olive oil or cooking oil

  • 1 liter good quality chicken broth

  • 300g minced pork, preferred with fat

  • 2 tablespoons soy sauce, plus more for soup

  • 1 pinch white sugar, plus more for soup

  • 1 pinch salt, plus more for soup

  • 1 pinch white pepper, plus more for soup

  • 1 teaspoon sesame oil

  • 1 tablespoon Shaoxing wine, plus more for soup

  • 1 inch piece ginger, peeled and finely grated

  • 1 egg

  • 40 Hong Kong-style large wonton skins

  • 1 spring onion, finely chopped for garnish

  • 200g Baby Pak choy, blanched

  • ​About 75g fresh wonton noodles/per person, cooked – optional

Recipes

  1. First prepare the broth with fresh shrimp heads. Fry shrimp heads in a saucepan with a drizzle of oil until fragrant. Pour in chicken broth, let it simmer on low heat for up to an hour.

  2. Prepare wonton filling - roughly chop the shrimp meat, mix them with minced pork in a big bowl. Add in soy sauce, sugar, salt, white pepper, sesame oil, rice wine, grated ginger and egg. Mix everything together well.

  3. Wrap filling in lightly moistened wonton skin and set them aside on a tray lined with baking paper, covered with a tea towel.

  4. When the broth is ready, remove the shrimp heads and strain the broth into a clean pot if needed. Bring the broth back to a boil and add in soy sauce, Shaoxing wine, sugar, and salt to taste.

  5. Prepare another pot of water and bring it to a boil, cook 20 wontons (maximum each time) in boiling water.

  6. When wontons are cooked – about 5 minutes, remove them into a clean serving bowl, sprinkle spring onions on top, pour in hot broth. Top with some freshly cooked Asian greens (like pak choy).

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Note: Add about 75g freshly cooked wonton noodles to each bowl for a complete meal.

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