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Chicken-and-Shrimp Wonton Soup with Lemongrass Broth
© Chris Court

Chicken-and-Shrimp Wonton Soup with Lemongrass Broth

  • SERVINGS: 4 to 6

This recipe is chef Paul Liebrandt's interpretation of the classic. "They don't use a huge amount of lemongrass in traditional Hong Kong cooking; it's a Southeast Asian ingredient," he says. "But it adds great aroma and it's a nice twist."

Slideshow: Asian Soups

Chicken Broth

  1. 1 tablespoon peanut or canola oil
  2. 1 pound chicken breasts on the bone, skin discarded
  3. 1/2 pound spareribs or baby back ribs, cut into single ribs
  4. 8 green cardamom pods
  5. 3 black cardamom pods (optional; see Note)
  6. 1/2 tablespoon black peppercorns
  7. 1/2 tablespoon Sichuan peppercorns (see Note)
  8. 2 whole star anise pods
  9. 10 cups water
  10. 1 fresh lemongrass stalk, tender white inner bulb only, chopped
  11. One 1 1/2-inch piece of fresh ginger, peeled and thickly sliced
  12. 3 cilantro sprigs
  13. 2 scallions, halved
  14. 3 tablespoons soy sauce


  1. 3 ounces shelled and deveined shrimp, minced
  2. 2 ounces skinless, boneless chicken breast, minced
  3. 2 garlic cloves, minced
  4. 2 tablespoons minced shallot
  5. 1 tablespoon soy sauce
  6. 1 tablespoon honey
  7. 1/2 teaspoon toasted Asian sesame oil, plus 1 tablespoon for garnish
  8. 1 red Thai chile, seeded and minced
  9. 1 teaspoon minced cilantro, plus 1 tablespoon small leaves, for garnish
  10. Pinch of fine sea salt
  11. 12 square wonton wrappers
  12. 1 scallion, light green and white parts only, thinly sliced, for garnish
  1. Make the broth In a pot, heat the oil. Add the chicken and spareribs and cook over moderate heat, turning occasionally, until lightly browned, 5 minutes. Add the cardamom pods, peppercorns and star anise and cook, stirring, for 1 minute. Add all of the remaining broth ingredients and bring to a boil. Simmer over moderately low heat, skimming off the fat, until the broth is reduced to 6 cups and very fragrant, 40 minutes. Strain the broth through a cheesecloth-lined sieve into a large saucepan; skim off any fat.
  2. Make the wontons In a bowl, combine all of the ingredients except the wrappers and garnishes. Arrange 4 wrappers on a surface; keep the remaining ones covered with a damp paper towel. Brush the wrapper edges with water. Place 2 teaspoons of the filling in the center of each wrapper. Bring all 4 corners of each wrapper together and twist the top gently to form into purses. Press the edges to seal. Transfer the wontons to a plate. Repeat with the remaining wrappers and filling; cover with plastic wrap.
  3. Bring the strained broth to a boil. Add the wontons and simmer over moderate heat until cooked through, about 3 minutes. Spoon the wontons into bowls and ladle the broth over. Garnish the soup with the sesame oil, cilantro leaves and sliced scallion and serve.
Make Ahead
The wontons can be refrigerated for 8 hours. The broth can be refrigerated for 3 days or frozen for 1 month.
Black cardamom and Sichuan peppercorns are available at penzeys.com.