Copycat PF Chang’s Wonton Soup

PHOTO: ANDREW BUI; FOOD STYLING: BARRETT WASHBURNE

A lot of wonton soups tend to just be wontons and broth. Sometimes there will be noodles or some sliced ​​scallions, but it tends to be a pretty minimalist dish. The PF Chang’s version is for those who want more, more and then some more.

This soup is absolutely packed with flavor and ingredients from shrimp to mushrooms to water chestnuts. We use head- and shell-on shrimp to help add a bit of flavor and complexity to store-bought chicken broth. Just like chicken or beef bones carry a ton of flavor and nutrients we want when making stock, for shrimp, the shells and heads can provide a big punch of rich, fishy goodness.

The broth can be prepared a head of time and the wontons can be stored in the fridge up to 4 hours before you want to make the soup, which makes this an awesome thing to make when entertaining.

Made this soup? Let us know how it came out in the comments below!

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Yields:

5 – 6


servings

Prep Time:

0

hours

15

mins

Total Time:

1

hours

30

mins

Wontons

2


scallions, thinly sliced

1 tsp.

reduced-sodium soy sauce

1/2 tsp.

toasted sesame oil

soup

1 lb.

head-and shell-on shrimp

4 tbsp.

cups low-sodium chicken stock

1


large skin-on, bone-in chicken breast (about 7-oz.)

6


⅛” slices of ginger ginger

4


garlic cloves, crushed and peeled

1 tbsp.

low sodium soy sauce

4


large white button mushroom, thinly sliced

1


(8-oz.) can water chestnuts, drained

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wonton

  1. In a medium bowl, combine pork, scallions, garlic, soy sauce, ginger, salt, oil, and white pepper.
  2. Using your fingers, wet edges of a wrapper with a bit of water. Arrange 1½ teaspoons filling in center of wonton. Take one corner and fold over to opposite corner to form a triangle; seal sides. Bring up two corners of long side of triangle to meet at the top, then press together with a bit of water. Transfer wonton to a plate, then cover with plastic wrap. Repeat with remaining wrappers and filling.
  3. Transfer wontons to refrigerator and chill until ready to use.

soup

  1. Remove heads and shells from shrimp; transfer shells to a large Dutch oven or pot. Devein shrimp; set aside.
  2. Add stock, water, chicken, scallions, ginger, garlic, salt, and MSG, if using, to pot. Bring to a boil, then reduce heat to medium-low, cover, and bring to a simmer. Cook until an instant-read thermometer inserted into thickest part of chicken registers 165º, about 20 to 25 minutes.
  3. Transfer chicken to a cutting board and let cool slightly. Drain soup, discarding aromatics, and return to stove. Chop chicken into ½” pieces.
  4. Bring stock to a boil. Add soy sauce and fish sauce, then reduce heat to medium. Add mushrooms, water chestnuts, shrimp, and wontons. Cook, stirring occasionally, until shrimp are fully pink and tender and wontons float to the top, 3 to 4 minutes.
  5. Add chicken and spinach and cook, stir, until spinach just begins to wilt, about 1 minute more. Season to taste with salt.
  6. Divide soup among bowls and serve.

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