Finely dice half of the prawns until a paste-like consistency is formed. Chop the other half into rough chunks.
In a large bowl, combine all wonton ingredients except the wonton wrappers. Mix well in one direction until sticky. About 2 minutes, set aside.
In a stockpot, combine all wonton soup ingredients, bring up to boil then reduce to a slow simmer with the lid on.
Whilst the soup is simmering, wrap all of the wontons. This recipe makes about 30 wontons. For wonton wrapping instructions, refer to picture step by step instructions in the post above.
Bring a large pot of water to boil, season with salt generously (note 3) and cook the egg noodles according to packet instructions on high heat. This typically takes about 3 to 4 minutes. Remove cooked noodles and set aside.
In the same pot, add extra kettle boiled water and boil wontons on high heat in 2 batches, about 15 wontons per batch. Only add wontons once the pot is vigorously boiling. Wontons are done once they've floated to the top of the pot. About 3 to 4 minutes per batch. (note 4)
Remove cooked wontons using a slotted spoon onto a large plate.
Boil and cook bok choy for 1 minute then remove.
Turn the heat for soup off, discard ginger slices.
Evenly divide noodles, wontons and bok choy into 4 large soup bowls. Pour hot soup with a ladle into each bowl. Add 2 - 3 drops of sesame oil to each bowl.
Optional: sprinkle red chilli and green onions to serve.
Note 1. Chicken stock either powder or fresh. I recommend Lee Kum Kee's (not sponsored) chicken stock powder. It's ideal for wonton soups as the flavour profile matches the real deal (what you get at restaurants). Of course, you can just use any other chicken stocks that you've got in the pantry.
Note 2. Fresh egg noodles can be substituted for dried egg noodles (use about 50g/1.7oz per serve). Available at major supermarkets (Coles and Woolies) or your local Asian grocer.
Note 3. Generously season cooking water. Just as you would season pasta cooking water, the same goes with these. This is particularly important given how delicate the flavour profiles are for wonton noodle soup. If any of the components aren't seasoned properly, the entire dish can taste rather bland.
Note 4. Tips for cooking wontons:
Making wontons in advance. If making more than 1 hour in advance, lay wontons in a single layer onto a large lightly floured baking tray and freeze. This way wontons will not stick together. Wontons will become very soft and soggy if left in the fridge for long thus best freeze.
To store wontons in the freezer for later use. Once the wontons have become frozen in the baking tray they can then be stacked and stored in airtight containers. Wontons will last up to 3 months in the freezer. Note, if using defrosted prawns (shrimp), best not refreeze again.
Leftovers. Store any leftover cooked wontons and egg noodles separately from the chicken soup. Keeps up to 3 days in the fridge.
- Boil wontons with plenty of water (do not overcrowd the pot). This will prevent the wontons from sticking to each other and consequently break apart.
- Do not stir the wontons in the first 2 minutes of cooking. This is when the wontons are most fragile (wrappers are really thin).
Calories: 501kcal | Carbohydrates: 64.4g | Protein: 39.8g | Fat: 8.7g | Saturated Fat: 2.8g | Cholesterol: 80mg | Potassium: 433mg | Fiber: 3.4g | Sugar: 2.4g | Iron: 3mg