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Asian Noodle Soup with Shrimp and Wontons

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LIZ DELLA CROCE

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This fast and flavorful Asian noodle soup recipe is made with chicken wontons, shrimp, and rice noodles.

I would be lying if I said I only crave soup during the cold winter months because truth be told, I make and eat soup all year round. Especially ethnic soups like Chicken Tortilla Soup with Hominy, Vietnamese Shrimp Pho, and my mom’s famous Lebanese Lemony Chicken Soup with Spinach.

If you love wonton soup but have never tried making it at home, I’m here to tell you that this Asian Noodle Soup with Shrimp and Wontons couldn’t be easier! Full of fresh ginger, toasted sesame oil, and plenty of plump shrimp and wontons, it is the ultimate meal-in-a-bowl.

Why You’ll Love This Noodle Soup

  • It’s extremely flavorful, but cooks really fast! You’ll be done in less than 10 minutes.
  • Extremely convenient! Just use frozen shrimp and wontons. Whatever you don’t use, just throw back in the freezer!
  • You can easily alter the flavor to make it more or less spicy to meet the preferences of your family.

Ingredients

Labeled ingredients for Asian noodle soup with shrimp and wontons.
  • Rice noodles: Naturally gluten-free, they are fantastic at soaking up the flavors of what they are put in.
  • Dumplings: You could definitely get wonton wrappers and fill and seal your own dumplings, but I like to save time by using frozen chicken dumplings!
  • Shrimp: I usually use frozen shrimp that has been precooked, so you don’t have to worry about the shrimp cooking to a certain temperature.
  • Ginger: Fresh ginger adds a pungent, warm, somewhat citrusy flavor to the soup. If you don’t have fresh ginger, ginger paste works great!
  • Chicken broth: Acts as a flavorful base for the soup.
  • Other flavorings: Sesame oil, soy sauce, hoisin sauce, rice wine vinegar, and chili paste all give this soup some more authentic, Asian inspired flavor.

Easy Substitutions

  • You can make this dish vegetarian by using vegetable dumplings, omitting the shrimp, and using vegetable broth instead of chicken.
  • You can swap the rice noodles for ramen noodles, linguine, or even spaghetti.

How to Make Asian Noodle Soup with Shrimp and Wontons

Grating garlic into a large pot on the stove.

Step 1. Add the sesame oil the bottom of a large pot and heat. Add the garlic, ginger, and chili paste and cook until fragrant.

Pouring chicken broth into a large pot from a can.

Step 2. Add in the chicken broth, soy sauce, and rice vinegar and bring to a boil.

Adding frozen shrimp and dumplings to Asian noodle soup.

Step 3. Add the shrimp and wonton dumplings and reduce to a simmer. Cook until wontons and shrimp are heated through, about 3-4 minutes, and check for seasoning.

Garnishing soup with slices of jalapeño and fresh herbs.

Step 4. Add cooked rice noodles to a bowl and ladle the shrimp and wonton soup over the top. Garnish with green onion, jalapeño, and hoisin sauce.

Serve and enjoy your Asian Noodle Soup with Shrimp and Wontons!

Frequently Asked Questions

What goes with wonton soup?

I like to serve it with some veggies, like my Asian Cabbage Slaw or Garlic Bok Choy.

How are you supposed to eat Asian noodle soup with shrimp and wontons?

A Chinese soup spoon is my favorite utensil, as the large base of the spoon can fit the larger pieces of shrimp and the dumplings. But you can also have a fork or pair of chopsticks to pick up the wontons and shrimp!

How are wontons normally served?

Wontons or dumplings are usually boiled or panfried, but can sometimes be deep fried. They are also frequently served in soup!
Asian noodle soup with shrimp and wontons in a white bowl.

More Soups

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Even picky eaters will slurp up this flavorful Asian Noodle Soup with Shrimp and Wontons, your whole family is sure to love it.

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Asian Noodle Soup with Shrimp and Wontons

4.35 stars average
Liz Della Croce
This fast and flavorful Asian noodle soup recipe is made with chicken wontons, shrimp and vermicelli rice noodles.
PREP: 5 minutes
COOK: 10 minutes
TOTAL: 15 minutes
Pin
Servings4

Ingredients
 

  • 1 tablespoon sesame oil
  • 1 teaspoon sambal chile paste
  • 1 clove garlic (minced)
  • 2 tablespoons ginger (minced)
  • 8 cups low sodium chicken broth
  • ¼ cup soy sauce
  • ¼ cup rice wine vinegar
  • 1 pound fresh or frozen shrimp (peeled and deveined)
  • 32 frozen dumplings (such as chicken cilantro sold at Costco and Trader Joe’s)
  • salt and pepper to taste
  • 16 ounces rice noodles (prepared according to package instructions)
  • hoisin sauce (sriracha, sliced onion, cilantro and jalapeno slices – optional garnish)

Instructions
 

  • Heat sesame oil in a large soup pot over medium heat until warm, about 30 seconds. Stir in sambal, garlic and ginger paste and heat for 30 seconds allowing flavors to develop.
    1 tablespoon sesame oil, 1 teaspoon sambal chile paste, 2 tablespoons ginger, 1 clove garlic
  • Pour in chicken broth, soy sauce and rice vinegar then bring pot to a boil by increasing heat to high. Add shrimp and wontons to the pot and bring back to a low boil then reduce heat to low and cook for 3 minutes.
    8 cups low sodium chicken broth, 1/4 cup soy sauce, 1/4 cup rice wine vinegar, 1 pound fresh or frozen shrimp, 32 frozen dumplings
  • Check for seasoning and add salt or pepper to taste. Divide cooked rice noodles between four bowls and ladle shrimp and wonton soup mixture on top. Garnish with cilantro, sliced onion, jalapeno slices, hoisin and sriracha if you wish.
    salt and pepper to taste, 16 ounces rice noodles, hoisin sauce

Last Step:

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Liz’s Notes

Keep some ginger paste on hand in your fridge as a perfect substitute for fresh ginger.

Nutrition

Calories: 401kcal | Carbohydrates: 68.6g | Protein: 19g | Fat: 4.8g | Saturated Fat: 0.6g | Polyunsaturated Fat: 4.2g | Trans Fat: 0g | Cholesterol: 56mg | Sodium: 1142mg | Fiber: 4.1g | Sugar: 2g


4.35 from 23 votes (17 ratings without comment)

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42 responses to “Asian Noodle Soup with Shrimp and Wontons”

  1. Elaine Avatar
    Elaine

    You have a lovely site and wonderfulrecipes. BUT
    I became so frustrated trying to just copy and paste a recipe. I had to do it in bits and pieces, ads jumped around, lost what was selected, wound up copying and pasting EVERYTHING. I just gave up. I subscribed to your site but I’m not staying.
    I respect that this is how you make money, but make your site USER-FRIENDLY for the people who look at your site.
    I’ve had the d—- Honda run across what I was typing 5 times. Oh no !
    Not for me.
    Sas and disappointed

  2. Bon Avatar
    Bon

    Easy and tasty! Ty

  3. noemi serrano Avatar
    noemi serrano

    Only thing missing is veggies . Planning on adding mushrooms, boc choy and carrots. Sounds so good can’t wait to make it.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh I love those suggestions! Especially mushrooms, those would go perfectly. Hope you enjoy!

  4. Jm Avatar
    Jm

    Excellent recipe! So easy to make. Used half chicken broth and half beef as that was all I had. Added a Szechuan chili st the end. Superb!

  5. Patricia bryant Avatar
    Patricia bryant

    Yum

  6. Sue Avatar
    Sue

    This looks wonderful, is there a sub for the shrimp, have a couple of family members that have seafood allergies. Going to pick up the Gourmet Garden spices if they are sold here in SW Florida.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      You could use any meat! Shredded chicken works great!

      1. Sue Avatar
        Sue

        Thanks

  7. SandyG Avatar
    SandyG

    This recipe looked good until I saw the salt content.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Hi Sandy – You can easily reduce the salt content by reducing the amount of soy sauce or using homemade chicken stock. :) You should try it – it’s so good!

      1. SandyG Avatar
        SandyG

        I’ll have to try it with unsalted broth. It does look really good.

  8. Tanya Schroeder Avatar
    Tanya Schroeder

    Yes to the sad ginger stick! I love, love, the Gourmet Garden’s ginger, I always have that on hand. This soup sound so wonderful. I eat soup all year round, which is why I better pin this ASAP!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      haha isn’t that funny about the sad ginger!! Darn midwest!! Thank goodness for Gourmet Garden!!

      1. Sally Avatar
        Sally

        Added to my list of Liz must-try recipes!! I love all your recipes and at this point they are all competing for me to make. I find one I like, then another comes along. I really want to try this one out soon. Will let you know how it goes.

        1. Liz DellaCroce Avatar
          Liz DellaCroce

          Thank you so much for all the love Sally!

  9. Sadye Avatar
    Sadye

    Spring/summer soup was pretty much mandatory when I had a CSA membership and worked in an overly-air-conditioned office :)

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      That is such the truth!!