Easy 30-Minute Wonton Soup with Shrimp and Spinach
Easy 30-minute Wonton Soup with Shrimp and Spinach is perfect for a light lunch or an appetizer for a fun homemade Chinese dinner. It reminds me of the wonton soup at most Chinese restaurants except it’s loaded with fresh shrimp, spinach, perfectly spiced, and lots of cute little wontons.
The flavors in this Wonton Soup are light and refreshing and full of different textures. This soup is high in flavor, low in calories, and surprisingly lower in carbohydrates than most Chinese food.
Using Trader Joe’s Chicken Cilantro Mini Wontons or frozen Asian market wontons instead of making your own homemade wontons speeds up cooking and prep time to around 30 minutes. I mean, who’s got the time to make homemade wontons?
Add a few baked shrimp eggrolls and you’ve just saved yourself money and calories by not ordering takeout. I don’t know about you, but quick, easy delicious meals are very high on my favorites list.
You’ll Love This 30-Minute Shrimp Wonton Soup Recipe
- A one-pot meal full of healthy vegetables, loaded with shrimp and plump wontons in a savory, flavorful broth.
- This soup easily comes together in 30 minutes for a quick lunch or dinner. It’s perfect for busy home cooks.
- A big bowl of wonton soup is less than 200 calories.
- This simple recipe is easy to customize by adding all kinds of fresh, easy vegetables and protein.
- It’s better than Chinese takeout.
- If you’re a Weight Watcher and count points…a bowl of this homemade wonton soup has approximately 1 point and 9 grams of carbs. (4 Trader Joe Cilantro Chicken Wontons have 1 point)
EASY SHRIMP SPINACH WONTON SOUP INGREDIENTS
- chicken broth, chicken stock, or vegetable broth
- shrimp
- 1 freezer bag of wontons, Trader Joe’s Chicken Cilantro Mini Wontons or frozen Asian market wontons.
- olive oil or sesame oil
- garlic
- onion
- sliced mushrooms: white, brown, or shiitake mushrooms work best
- fresh Spinach
- lemongrass stalk, optional (garden fresh or store-bought, if you can’t find it use a little more lemon)
- light soy sauce, or regular but use less
- fish sauce, optional
- green curry paste
- hot sauce, optional
- lemon slice (optional)
30 MINUTE INSTRUCTIONS
- STEP ONE – Cut up onion, mince garlic, and slice mushrooms.
- STEP TWO – Saute onions and garlic in olive oil until soft.
- STEP THREE – Add spinach and mushrooms to the onions and garlic and saute until wilted.
- STEP FOUR – Add broth, lemongrass stalk (cut up in large pieces), soy sauce, fish sauce, and green curry paste. Bring soup broth to a boil.
- STEP FIVE – Add shrimp and 1 frozen bag of mini wontons. Boil for about 2 or 3 minutes. Reduce to low heat and let simmer for about 5-8 minutes. Shrimp should be pink and float on top.
- STEP SIX – Taste for seasoning adjustments. Add a squeeze of lemon and a dash of hot sauce to each bowl! ENJOY!!
OPTIONAL INGREDIENTS
- green onions
- sliced napa cabbage
- baby bok choy
- snow peas
- green peas
- water chestnuts
- ginger
- bamboo shoots
- baby corn
- chicken
- pork
- beef slices
How to Store Shrimp Wonton Soup Leftovers
Leftovers store well in an airtight container for a few days.
I wouldn’t recommend freezing, the dumplings will be mushy when thawed.
Souper Recipe Notes:
Make your own wontons by following this link. This recipe is from I Am Homesteader and she explains it very well.
MORE ONE POT SOUP RECIPES👇
Light and Creamy New England Clam Chowder Recipe
Easy Ground Turkey Green Chili Soup
Creamy Yellow Summer Squash Soup with Parmesan
30 Minute Wonton Soup with Shrimp and Spinach
Ingredients
- 32 oz Chicken, Seafood, or Veggie Broth
- 1 pound Shrimp, raw fresh or frozen
- 1 bag Frozen Wontons We used Trader Joe's
- 4 cloves Garlic minced
- 1 small Onion sliced in long, thin half slices
- 2 cups Spinach, fresh
- 1 tbsp Soy Sauce we used lite but you can use regular
- 1 tsp Fish Sauce
- 1 tbsp Green Curry Paste
- 2 inch Lemon Grass if thin then use 3 inches
- 1 tsp sesame oil or olive oil
- Hot Sauce (optional)
Instructions
- STEP ONE – Cut up veggies. Slice mushrooms.
- STEP TWO – Saute onions and garlic in olive oil or sesame oil until soft.
- STEP THREE – Add spinach and sliced mushrooms to the onions and garlic. Saute until wilted.
- STEP FOUR – Add broth, lemongrass stalk (cut up in large pieces), soy sauce, fish sauce, and green curry paste. Bring soup broth to a boil.
- STEP FIVE – Add shrimp and 1 frozen bag of mini frozen wontons. Boil for about 2 or 3 minutes. Reduce to low heat and let simmer for about 5-8 minutes. Shrimp should be pink and float on top.
- STEP SIX – Taste for seasoning adjustments. Add a squeeze of lemon and a dash of hot sauce to each bowl! ENJOY!!
