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Lemongrass Chicken Broth and Mushroom Wontons


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  • 6 c chicken broth
  • 1 stalk fresh lemongrass, chopped
  • 2 cloves garlic, sliced
  • 1-inch piece fresh ginger, peeled and sliced
  • Stalks from one bunch of cilantro
  • 2 green onions, thinly sliced, to garnish
  • Mushroom wontons
  • 2 tbsp. canola oil
  • 10-12 mushrooms, sliced
  • 1 tsp. fresh ginger, minced
  • 1 clove garlic, minced
  • 1/2 bunch green onions, chopped
  • 1 tsp. soy sauce
  • 1/2 tsp. sesame oil
  • 1/2 package square wonton wrappers (about 50 per package), thawed overnight in the fridge



Step 1

For soup, place ingredients except green onions in stock pot and bring to a boil over high heat. Cover, reduce heat to medium-low and simmer for 1 hour. Strain and return broth to the pot. Broth can be made up to 2 days in advance and refrigerated until ready to serve.

For wontons, in large sauté pan over medium-high heat, place canola oil and sauté mushrooms, ginger and garlic for 5-7 minutes, or until mushrooms are cooked through and most of their water has evaporated. Add green onions, soy, and sesame oil and cook for 1 minute. Remove from heat and let cool slightly. Place in food processor, pulse a few times until coarsely chopped and cool completely. To form the wontons place a tablespoon of filling in centre of wrapper, brush water around the edges, and fold in half to seal. Take 2 corners and pinch them together. Repeat with all of the filling. Set aside on a baking sheet and cover with a damp towel until ready to use.

To serve, bring broth to simmer and drop in wontons. Cook for 3-5 minutes, or until wontons are cooked through. Divide broth and wontons among 6 serving bowls and garnish with green onions. Serve immediately.

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