FROZEN SHRIMP WONTON SOUP COSTCO RECIPES

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EASY (15 MINUTE) WONTON SOUP RECIPE - SKINNYTASTE



Easy (15 Minute) Wonton Soup Recipe - Skinnytaste image

This quick and easy wonton soup is super simple, loaded with veggies and takes under 15 minutes to make thanks to the frozen wontons.

Provided by Gina

Categories     Dinner    Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 9

6 cups chicken broth low sodium
1- inch piece fresh ginger (sliced thin)
1 clove minced garlic
20 mini frozen wontons (I love the Chicken Cilantro one’s from Trader Joe’s)
1 1/2 cups sliced shiitake mushrooms
4 baby bok choy (halved lengthwise and halved)
1 tablespoon soy sauce
1 teaspoon sesame oil
scallions (sliced green parts only for garnish)

Steps:

  • Bring chicken broth to a boil in a large pot.
  • Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook 5 minutes.
  • Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons are heated through and bok choy is tender and wilted.
  • Stir in soy sauce and sesame oil.
  • Divide soup in four bowls. Garnish with fresh scallions.

Nutrition Facts : ServingSize 1 1/2 cup (generous), Calories 136 kcal, CarbohydrateContent 22.5 g, ProteinContent 9 g, FatContent 2 g, SaturatedFatContent 0.5 g, CholesterolContent 6.5 mg, SodiumContent 1218 mg, FiberContent 2.5 g, SugarContent 5 g

THE BEST QUICK SHRIMP PHO WITH VEGETABLES (VIETNAMESE ...



The BEST Quick Shrimp Pho with Vegetables (Vietnamese ... image

This Shrimp Pho with Vegetables (Vietnamese Noodle Soup) makes smart use of scraps, so you can make a shortcut stock that tastes like it spent all day simmering while also having zero waste.

Provided by Gina

Categories     Dinner    Lunch

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 13

1 pound large shrimp
1 ½ quarts vegetable or chicken broth
1 Tbsp fish sauce
1 Tbsp soy sauce
1 cinnamon stick
1 star anise pod
1- in piece ginger (sliced)
8 oz white mushrooms (halved)
1 bunch cilantro
Salt to taste
6 ounces thin rice noodles
3 cups cauliflower or broccoli (from 1 small head)
Garnish: Thinly sliced jalapeno, lime wedges,

Steps:

  • If you’re using frozen shrimp, thaw it completely and drain as much water as possible, using a paper towel to pat it dry.
  • If you’re using fresh, shell-on shrimp, peel it and reserve the shells for the stock.
  • Add the broth, fish sauce, soy sauce, cinnamon stick, star anise pod, sliced ginger, and (if applicable) shrimp shells to a medium saucepan and bring to a simmer.
  • Chop the leafy tops from the bunch of cilantro. Add all the stems to the saucepan.
  • Cook for 20 to 25 minutes, or until very fragrant, then use a slotted spoon to remove and discard the solids. Keep at a gentle simmer.
  • Meanwhile, just before the broth is ready fill a wide skillet with water and bring to a boil over high heat, then remove from heat and add the rice noodles.
  • Let soak for 3 to 5 minutes, or according to package instructions. Drain and set aside.
  • Add the mushrooms and cauliflower florets to the broth and cook for 4 to 5 minutes, or until tender but still crisp.
  • Add the shrimp and cook for 1 to 2 minutes, until firm, opaque, and pink.
  • To serve:

Nutrition Facts : ServingSize 1 bowl, Calories 233 kcal, CarbohydrateContent 19.5 g, ProteinContent 30.5 g, FatContent 2.5 g, SaturatedFatContent 0.5 g, CholesterolContent 172.5 mg, SodiumContent 1548.5 mg, FiberContent 3.5 g, SugarContent 4 g

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