Wonton Soup
All the flavours that you love from a bowl of won ton soup, without the wrappers.
In my pre-keto days, a visit to a Chinese restaurant wasn’t complete without a bowl of wonton soup. My love for this soup was so great, at times I chose to indulge in a second bowl as a dessert course.
I don’t go into many Chinese restaurants these days, but Chinese home cooking within the keto world is a thing. Unwrapped Wonton Soup is a simple homemade keto fix for everybody’s favourite Chinese soup.
- Prep Time15 min
- Cook Time40 min
- Total Time55 min
Ingredients
For the meatballs
- 1/2 pound ground pork,
- 2 Tbsp bacon fat
- 1/2 pound fresh shrimp, peeled, veined and roughly chopped (optional)
- 1 tsp fish sauce
- 1 tablespoon coconut sauce
- 1 tablespoon ginger, grated
- 1/2 tsp cumin
- 2 cloves garlic, minced
- 2 Thai chili, finely chopped
- Himalayan pink salt and pepper
- 1 egg
For the broth
- 4 cups chicken stock
- Sesame oil
- 1 tsp fish sauce
- 1/4 tsp red pepper flakes
- 1 piece of ginger -
- 1 lemongrass stalk, smashed and diced
- 2 cloves garlic. Chopped
- Himalayan pink salt and pepper, to taste
- 1 cup bok-choy, chopped into 1-inch pieces (greens separated from white)
- 1 Tbsp coconut sauce
- Green onions
Directions
For the meatballs
Combine all pieces into one-inch meat balls and place on a parchment covered baking sheet.
Bake at 350 for about 20 minutes.
Remove from oven and turn the meatballs.
Cook for another 5 minutes.
Set aside
For the broth
Combine stock, oil, fish sauce, pepper flakes, ginger, lemongrass, garlic, white portion of bok choy, and coconut sauce.
Simmer for about 15 minutes, until garlic is soft and tender
Add bok choy greens and simmer for five more minutes.
Spoon broth into bowls and add meatballs.
Garnish with green onions
Nutrition & Macro Information
- Amount per serving
- Calories0
- % Daily Value*
