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Chicken Wonton Soup with Asian Greens

Chicken Wonton Soup with Asian Greens

Difficulty: Average
Season: Autumn
Preparation: 30 mins
Cooking: 12 mins

How to


  1. Combine chicken mince, garlic, ginger, spring onions, sauces and oil in a large bowl and mix well with hands.
  2. On a dry work surface, place one wonton wrapper at a time and spoon a heaped teaspoon of chicken mixture into the middle of the pastry. Lightly brush water around the filling and pinch the wrapper closed to seal the wonton. Set aside on a clean plate.  Continue until all wrappers/filling have been used.
  3. Place chicken stock, rice wine and soy sauce in a large saucepan and bring to the boil. Reduce heat to a simmer and add asian greens.  After 2 minutes, add wontons and sesame oil and cook for 5 minutes to finish. 

To Serve

 Use a slotted spoon to divide wontons and asian greens among serving bowls, then ladle the soup over.  Garnish with finely sliced spring onion tops. 

Handy Tips

Asian greens include Bok Choy, Choy Sum, Gai Lan (Chinese Broccoli) and Wombok (Chinese cabbage)

Fresh wonton wrappers can be found in Asian grocery stores or the refrigerated fresh pasta area of major supermarkets.



  • 300g free-range chicken mince
  • 3 cloves garlic, crushed
  • 1 tbsp ginger, grated
  • 2 spring onions, finely sliced
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 250g packet fresh wonton wrappers
  • Water to seal


  • 6 cups salt reduced chicken stock
  • 1/4 cup Chinese rice wine
  • 1 large bunch asian greens, washed and coarsely chopped
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil


  • Spring onion tops, finely sliced.