Chicken Wonton Noodle Soup

, from Issue #91. July, 2020
Photography by Olivia Galletly.
Chicken Wonton Noodle Soup

The juicy wontons burst with bright flavours in an aromatic broth. Chilli crisp oil is available at all good Asian supermarkets.

Serves: 6


2 skinless and boneless chicken thighs
3cm piece fresh ginger, peeled, chopped
150 grams shiitake mushrooms, finely chopped
¼ teaspoon white pepper
1 tablespoon chopped fresh chives
1 clove garlic, crushed
1 tablespoon soy sauce
1 teaspoon caster sugar
1 tablespoon cornflour
2 tablespoons chopped fresh coriander
60ml water
36 wonton wrappers

1.5 litres good-quality chicken stock
1 cinnamon stick
2 whole star anise
3cm piece ginger, sliced
1 tablespoon soy sauce
1 teaspoon caster sugar
500 grams fresh egg noodles
2 large bok choy

To serve
2 tablespoons chilli crisp oil
1 spring onion, sliced


Equipment: Line a baking tray with baking paper.

Wontons: Place the chicken thighs and ginger in a food processor and blitz until finely minced. The chicken should be a thick paste consistency. Place in a large bowl with the remaining wonton ingredients, except for the wrappers, and mix well to combine.

Place a teaspoon of filling in the centre of a wonton wrapper. Dab the edges of the wrapper with a little water then fold the wrapper onto itself on an angle, creating a triangle. Gently squeeze out any air and seal the edges. Take the two base points and fold them into the centre so they overlap. Dab a little water between them to help them stick. Place on the prepared baking tray, cover with a tea towel and repeat with the remaining wonton filling and wrappers.

Soup: Heat the chicken stock in a large saucepan. Add the cinnamon stick, star anise, ginger, soy sauce and sugar and simmer for 10 minutes.

Bring a large saucepan of salted water to the boil. Add the wontons and cook for 2-3 minutes, or until the chicken is completely cooked; test one by slicing it in half. If your saucepan isn’t very big, wontons may need to be cooked in batches. Remove the wontons from boiling water with a slotted spoon.

Cook the noodles in the same water, then drain.

Divide the noodles and wontons among bowls.

Add the bok choy to the stock and simmer for 1 minute. Remove the cinnamon stick, star anise and ginger and ladle the soup into the bowls.

To serve: Garnish with chilli crisp oil and spring onion.