• Not your most common winter soup, short soup refers to the ‘short’ wontons that are cooked in a wholesome clear broth.


    • 1 litre water
    • 500 grams chicken breast
    • 200 grams prawns, deveined and peeled with tails intact 
    • 2 litres chicken stock
    • 1 Tbsp. soy sauce
    • 2 tsp. grated ginger 
    • 12 prawn and chive wontons or dumplings
    • 100 grams mixed mushrooms, thinly sliced 
    • 2 pak choi, trimmed and quartered
    • 4 spring onions, thinly sliced 
    • 1 red chilli, thinly sliced
    • cups bean sprouts
    • ½ cup coriander 
    • 1 lime, cut into wedges 


    BRING the water to the boil in a pot over high heat. Add chicken and bring to the boil again. Reduce the heat and simmer for 10 minutes or until the chicken is cooked. Cool chicken in poaching liquid for 10 minutes. Remove chicken from the pot and discard poaching liquid. Thinly slice chicken and set aside.

    PLACE chicken stock, soy sauce and ginger in a pot and bring to the boil over medium-high heat. Add wontons and simmer, uncovered, for 5 minutes. Add chicken, prawns and mushrooms, reduce the heat and simmer for 5 minutes or until prawns change colour and soup is hot. Stir in pak choi and season.

    SERVE soup topped with onion, chilli, sprouts and coriander. Serve with lime wedges.

    TIP: Prepared wontons are available in the freezer or fridge section of large supermarkets and Asian food stores but you can mix it up and use any type or flavour of dumplings you prefer.  


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