Shrimp and Pork Wonton Soup

Yesterday at work I had to eat out with the guys as we were in an all day meeting launching a new financial project.  I had brought my lunch to work but ended up eating with them and while I only had a blacken salmon sandwich, all the bread made me feel guilty. Because of this I wanted to eat lighter today but not miss out on the flavor. Wonton soup is one of my favorite dishes as I have made Spicy Chicken Wonton Soup many times over. Today I thought it was time to make wonton soup with the traditional pork but mix in shrimp as well.  What I like about this soup is it is thicker and heartier than the traditional version.  The subtle flavor of shrimp really takes the pork to a new level complimented with a kick of fresh ginger. I did not use lean pork because the flavor would have been compromised, but overall the dish is still low in fat.  This is a favorite of mine now, just like the chicken version. It is so satisfying to have two great wonton soup recipes under my belt.


8 oz ground pork
4 oz minced shelled shrimp
1 tsp brown sugar
1 Tbsp rice wine vinegar
2 Tbsp soy sauce, reduced sodium, divided
4 Tbsp minced scallions, divided
1 tsp minced fresh ginger
30 wonton wrappers
1 1/2 cups chicken stock, reduced sodium
1 1/2 cups beef stock, reduced sodium
3 oz mushrooms, sliced
2 oz shredded carrots
1/2 cup mung bean sprouts
1 pinch white pepper


In a bowl, thoroughly mix ground pork and shrimp with sugar, vinegar, 1 Tbsp soy sauce, 2 Tbsp scallions, and ginger. Place in the refrigerator for 25 to 30 minutes for the flavors to blend.

Place 1 tsp of pork mixture in the center of each wonton wrapper.

Wet the edges of each filled wontons wrapper with a little water and press them together with your fingers to seal. Fold each wonton bundle over.

Heat a wok and add chicken and beef stock. Heat stock to a rolling boil. Add the wontons, mushrooms, carrots, 2 Tbsp scallions and boil for 3 minutes. Add 1 Tbsp soy sauce, bean sprouts and white pepper. Boil for an additional minute.

Serve in soup bowls while hot.

Nutrition Facts

Servings: 4
Serving size: 1/4 of recipe (14 ounces).
Calories 390.04

% Daily Value
Calories From Fat  109.18  28%
Total Fat 12.24g 19%
Saturated Fat 4.16g 21%