This is a lovely, light soup exploding with flavor. Hand-chopping the ingredients takes some time; for quicker results use a mini food processor and pulse sparingly to create a coarse chop -- not a puree.
- 1 pound cooked, peeled and deveined shrimp, finely chopped
- 3 whole scallions (trimmed), finely chopped
- 3 or 4 medium cloves garlic, minced (1 tablespoon)
- 1/2- to 3/4-inch piece peeled ginger root, minced (1/2 tablespoon), plus 3 coin-size slices
- 1 tablespoon minced cilantro leaves, plus 1/4 cup whole leaves for garnish
- 1 teaspoon low-sodium soy sauce
- About 36 wonton wrappers (available in the grocery store produce section)
- 8 cups low-sodium chicken broth
- 3 1/2 ounces (1 package) shiitake mushrooms, stems removed, caps cut into thin slices
- 2 small jalapeño peppers, stemmed, seeded and cut crosswise into thin slices
Combine the shrimp, scallions, garlic, minced ginger, minced cilantro and soy sauce in a large bowl; mix well.
Place a wonton wrapper on a nonstick surface. Drop a rounded teaspoon of the shrimp-scallion mixture in the center. Dampen a fingertip with water and run it around the edge of the wrapper. Diagonally fold the wrapper in half, pressing the dampened edges to seal. Form an envelope by drawing the 2 opposite points together, then fold the top point over the overlapping points. Repeat to use all the wrappers and filling.
Combine the broth, mushrooms, ginger coins and 1 pepper's worth of the jalapeño slices in a large saucepan over medium heat. Once bubbles start to form around the edges of the pan, use a Chinese skimmer or wide slotted spoon to gently add the wontons to the broth. Cook for about 3 minutes, or until they have warmed through.
Divide the wontons among individual soup bowls, then fill the bowls with equal amounts of broth (discarding the ginger coins). Garnish with cilantro leaves and the remaining pepper's worth of jalapeño slices.
From Cynthia A. Brown, assistant director of Green Spring Gardens in Alexandria.
Tested by Cynthia A. Brown.
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