Description
A light yet comforting Thai basil chicken wonton soup featuring tender, flavorful chicken-filled wontons simmered in an aromatic ginger-sesame broth that’s soothing and satisfying.
Ingredients
40 square wonton wrappers, thawed
1 lb ground chicken (dark meat preferred)
1 teaspoon fine sea salt
½ teaspoon ground white pepper
3 garlic cloves, grated
1 tablespoon fresh ginger, grated
2 tablespoons oyster sauce
3 green onion stalks, finely sliced
1 large egg
¼ cup chopped Thai basil leaves
1 tablespoon olive oil
1 teaspoon toasted sesame oil
2 tablespoons finely minced fresh ginger
8 cups chicken stock
3 tablespoons soy sauce
Minced green onions, for garnish
Chili oil, optional
Instructions
- In a large bowl, combine ground chicken, salt, white pepper, grated garlic, grated ginger, oyster sauce, green onions, egg, and Thai basil. Mix thoroughly until sticky and cohesive.
- To assemble wontons, lightly wet the edges of a wrapper. Place about 2 teaspoons of filling in the center, fold into a triangle, then overlap and seal the corners.
- Heat olive oil and sesame oil in a soup pot over medium heat.
- Add minced ginger and cook for about 1 minute until fragrant.
- Pour in chicken stock and bring to a gentle simmer.
- Season the broth with soy sauce.
- Carefully add the wontons and simmer for 5–6 minutes until fully cooked and floating.
- Ladle soup into bowls and garnish with minced green onions and chili oil if desired.
Notes
Mixing the filling well helps the wontons stay juicy and intact.
Uncooked wontons can be frozen for later use.
Thai basil adds freshness, but regular basil can be substituted.
Store broth and wontons separately for best texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 3g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg
