The soup is as much about its Far Eastern tastes as its evocative appearance. Focus garnishes on the center for a sophisticated, artful presentation.

Yield 4 portions.

To prepare wonton filling, mix minced shrimp with ginger, egg white, sesame oil, fish sauce and white pepper. Brush wonton wrapper with egg white; place a teaspoonful of mixture in the center. Bring edges together and twist together sealing the edges.

Heat chicken stock in a stock pot; add the wontons and boil for 2 minutes until the pastry is cooked (shrimp mixture inside should remain soft and raw inside.) Remove wontons and keep aside.

Bring the broth to a boil; skim off the top ensure a clarity. Add vegetables and sauces; cook for 2 minutes. Add sugar, lime juice, check for seasoning. Return wontons to the soup, simmer for about a minute.

Finish off the soup by adding sprouts, fried garlic and scallions. Serve hot with half lime as an accompaniment for extra tart.

Chef’s tips:
This soup is a great one-pot-dish, which is also very light and flavorful.

Wontons can also be prepared with chicken or pork as desired, following the same recipe. Cooking times will vary. It is nice to have an assortment of mushrooms and it adds to the flavor heavily, but omitting one of them will not change the soup’s character drastically.