Pork and vegetable wonton soup

  • 30 mins preparation
  • 2 hrs cooking
  • Serves 4
  • Print


  • 3 litre (12 cups) water
  • 1 kilogram chicken bones
  • 1 (80g) small brown onion, quartered
  • 1 (120g) medium carrot, quartered
  • 4 centimetre (20g) piece fresh ginger, grated
  • 1 fresh small red thai chilli, halved lengthways
Pork and vegetable wontons
  • 1 fresh small red thai chilli, halved lengthways
  • 150 gram pork mince
  • 1 clove garlic, crushed
  • 1 green onion, chopped finely
  • 2 tablespoon water chestnuts, finely chopped
  • 2 tablespoon fresh coriander, finely chopped
  • 1 teaspoon sesame oil
  • 2 tablespoon chinese cooking wine
  • 1/4 cup (60ml) light soy sauce
  • 2 teaspoon white sugar
  • 12 wonton wrappers
  • 1 cup firmly packed watercress sprigs
  • 4 fresh shiitake mushrooms, sliced thinly


Pork and vegetable wonton soup
  • 1
    Place the water in large saucepan with bones, brown onion, carrot, three-quarters of the ginger and 2 chilli halves; bring to a boil. Reduce heat; simmer, covered, 2 hours.
  • 2
    Strain broth through muslin-lined sieve or colander into large heatproof bowl; discard solids. Allow broth to cool; cover, refrigerate.
  • 3
    Meanwhile, chop remaining chilli finely; combine in bowl with remaining ginger, pork, garlic, green onion, water chestnut, coriander, oil, 2 teaspoons of the wine and 1 teaspoon each of the sauce and the sugar.
  • 4
    Place 1 level tablespoon of filling in centre of each wonton wrapper; brush edges with a little water. Gather edges around filling; pinch together.
  • 5
    Skim and discard fat from surface of broth. Return broth to large saucepan with remaining wine, sauce and sugar; bring to a boil. Add wontons, reduce heat; cook, uncovered, about 5 minutes or until wontons are cooked.
  • 6
    Divide watercress, mushrooms and wontons among bowls; ladle broth into bowls.


Use crisp, crunchy fresh water chestnuts for this recipe if they are in season; frozen fresh water chestnuts also can be found in many Asian grocers. About 5-medium sized chesnuts are needed for this soup.

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