Spicy Chicken Wonton Soup with Shiitake Mushrooms

Rate this recipe


Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

Wontons are to Chinese food what ravioli is to Italian cuisine. Yon should be able to buy wonton wrappers from any Chinatown, but make sure you buy the correct ones, not spring roll wrappers — it has happened. If you have a Japanese store nearer you, you could use gyoza wrappers instead.


  • 4 shallots, peeled and finely sliced
  • 1 red chilli, finely sliced
  • 1 chicken drumstick
  • sesame oil for frying
  • 2 kaffir lime leaves or 1 teaspoon grated lime zest
  • 800 ml(1 ½ pints) chicken stock
  • 200 g(6 ½ oz) raw skinless chicken breast, roughly chopped
  • 4 spring onions, finely sliced
  • ¼ teaspoon finely grated fresh ginger
  • about 4 teaspoons Thai fish sauce
  • 20 wonton wrappers
  • 1 egg, beaten
  • 6 fresh shiitake mushrooms, sliced or use dried ones soaked in warm water for 15 minutes; add soaking liquid to broth
  • 1 small handful coriander leaves


Fry shallots, chilli and chicken drumstick in a wide saucepan in a little oil until just beginning to colour and crisp. Add lime leaves and stock and bring to the boil. Simmer 15 minutes or until chicken is cooked. Remove chicken and cool.

Leave broth to simmer while you make wontons. Place chicken breast meat, half the spring onions, ginger and 1 teaspoon Thai fish sauce into a food processor and pulse to a fine mince. Lay wonton wrappers on a board, four at a time and brush with beaten egg on two sides. Place a marble-sized ball of chicken mince on each one (you’ll need 20 balls) and pinch the sides of each wonton together. Press firmly, to expel any air, and seal.

Remove flesh from drumstick and divide between four warm bowls. Bring the broth back to the boil, add shiitake mushrooms and wontons and simmer for 5 minutes then place five wontons in each bowl. Scatter over spring onions and coriander, drizzle with chilli oil and serve piping hot.

In this section