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🍽️ Creamy Asparagus Soup with Shrimp Wan Tan Dumplings

414 kcal · 30 min · 4 servings

Ingredients

• 400 g white asparagus
• 400 g green asparagus
• 1 l poultry broth
• 1 clove garlic
• 1 cm ginger
• light soy sauce
• 2 tbsp roughly chopped Thai basil
• 1 tbsp sesame seeds
• 200 g shrimp (raw and peeled)
• 1 chili pepper
• 1 tsp ginger (freshly grated)
• 1 tsp sesame oil
• 1 pinch sugar
• salt
• 12 wonton wrappers

Instructions

1. 1. Peel the white asparagus completely. Peel the green asparagus only from the bottom up to the middle. Cut off the tough ends of both types.
2. 2. Thoroughly wash the cut-off ends and the asparagus peels.
3. 3. Place the peels and ends into a pot together with the vegetable broth.
4. 4. Peel the garlic clove and the piece of ginger. Slice both into thin rounds.
5. 5. Add the garlic and ginger slices to the pot with the asparagus scraps, along with two to three tablespoons of oil.
6. 6. Bring the mixture to a boil.
7. 7. Reduce the heat and let the broth simmer gently for about ten minutes.
8. 8. Pour the broth through a fine mesh sieve into a clean bowl and discard the solids.
9. 9. Rinse the shrimp under running water. Pat them dry with a kitchen towel.
10. 10. Remove the seeds and stem from the chili pepper. Wash the pepper.
11. 11. Finely chop the chili pepper.
12. 12. Finely chop the dry shrimp as well.
13. 13. Mix the chopped shrimp, finely chopped chili, grated ginger, sesame oil, sugar, and salt well together in a bowl.
14. 14. Place a dollop of the filling in the center of a wonton wrapper.
15. 15. Brush the edges of the wrapper with a little water.
16. 16. Fold the wrapper into a triangle and press the edges firmly to seal the dumpling.
17. 17. Cut the remaining asparagus into bite-sized pieces.
18. 18. Add the asparagus pieces to the prepared hot broth.
19. 19. Let the asparagus cook in the broth for about five minutes.
20. 20. Add the green asparagus pieces and the finished wontan dumplings to the soup.
21. 21. Let everything cook for another six to eight minutes.
22. 22. Season the soup to taste with soy sauce at the end.
23. 23. Stir the fresh Thai basil into the finished soup.
24. 24. Sprinkle the portions with sesame seeds and serve the soup hot.

Nutrition per serving

• kcal: 414
• Protein: 33 g · Fett/Fat: 18 g · Carbs: 29 g