{"id":1373,"date":"2014-04-21T18:17:13","date_gmt":"2014-04-22T01:17:13","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=1373"},"modified":"2019-02-11T14:10:51","modified_gmt":"2019-02-11T21:10:51","slug":"pork-wonton-soup-with-shrimp-and-vegetables","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/pork-wonton-soup-with-shrimp-and-vegetables\/","title":{"rendered":"Pork Wonton Soup with Shrimp and Vegetables"},"content":{"rendered":"

\"Wonton<\/a>Chinese Wonton Soup<\/h2>\n

I can’t take full credit for this Wonton Soup Recipe.  In all honesty, I shouldn’t take any. This was on the Menu at a certain Chinese Bistro I worked at years ago, but the recipe is so incredibly simple, I don’t feel like they should take credit for it either because there’s really nothing to it.  It’s not exactly what they put inside the Wontons themselves so I don’t feel too bad about putting it up here and claiming it as my own.  Besides, everyone has their own version of how they think a recipe should be, right?  Of course right!<\/p>\n

\"Wonton<\/a>A Wonton Soup base can be any broth you personally prefer; beef, chicken, vegetable or seafood.  It really doesn’t matter.  I would argue to say that 9 out of 10 times, though, I’ve had Wonton Soup served with Chicken Stock.  So you can use broth, stock or bouillon for all I care, and with any flavor you prefer.  In this particular recipe, I use Chicken Bouillon, from Knorr.  If you can manage, have two different pots of it.  Once to cook in, and one to Ladel out Soup.  I usually have less broth in the pot I cook the wontons and shrimp in, and atleast 3 times the amount in the other.  It all depends on how many I’m serving.  This Wonton Soup recipe will easily feed 4.<\/p>\n