20 Minute Wonton Soup
A cozy, flavour-packed wonton soup with a touch of heat from homemade chili oil.
Ingredients
Wonton Soup
- 3 green onions chopped (separate the white and light green parts from the dark green tops)
- 2 garlic cloves minced
- 1 tbsp ginger minced/grated
- 4 cups chicken/beef/veg broth
- 1 tbsp coconut oil
- 12 oz wontons I’m using frozen Trader Joe’s Chicken Cilantro Mini Wontons
- 1 tbsp soy sauce
- 1-2 dashes fish sauce
- 1 dash rice wine vinegar optional
Aunt Lily’s Chili Oil (This is a smaller batch than my original recipe calls for!)
- ½ cup neutral oil peanut, avocado, vegetable, or canola
- 1 tsp sesame oil optional
- ¼ cup red pepper flakes
- 1 tbsp sesame seeds
- 1 garlic clove minced
- 1 tsp fresh ginger minced
- 1 tsp sugar
- ½ tsp salt
- Optional: cinnamon stick
Instructions
- Make the Chili Oil: Combine chili flakes, sesame seeds, garlic, ginger, sugar, salt, and a cinnamon stick in a heat-safe bowl. Heat the neutral oil in a small pan until hot (test by adding a small piece of garlic—if it sizzles, it's ready). Carefully pour the hot oil over the chili mixture and stir. Set aside to infuse. Skip this step if you already have chili oil on hand!
- Melt coconut oil in a large pot. Add the white and light green parts of the green onions, the ginger, and the garlic. Sauté until fragrant.
- Add in the chicken stock, bring to a bubble, then simmer for 5 minutes.
- Add in the wontons along with the soy sauce, the fish sauce, and the rice vinegar (optional). Simmer for a few minutes until the wontons are heated through (I used pre-cooked).
- Serve with the tops of the green onions and a big drizzle of chili oil!