Yield: 4 portions

Ingredients:

Soup:
1 quart chicken stock or broth (low sodium)
1 pound chicken breasts slivered (skinless and boneless)
1 head baby bok choy, washed, root removed and leaves cut into 1-inch pieces
2 scallions, sliced
½ carrot, peeled and sliced into thin strips (julienne)
½ cup shiitake mushrooms, stems discarded and slivered
3 cloves garlic, peeled and sliced
1 Tablespoon soy sauce, low sodium
½ Tablespoon hoisin sauce
1 ounce cilantro leaves, chopped

Shrimp Wontons:
(6) U-16 prawns, peeled and deveined
1 scallion, chopped
2 teaspoons ginger, peeled and minced
1 teaspoon garlic, peeled and minced
2 Tablespoons soy sauce, low sodium
2 egg whites
(12) 3-½ x 3-½ squares wonton wrappers

Method:

1. Wontons: Place prawns, scallion, ginger, garlic, soy sauce and egg whites in a food processor and puree until a well-distributed shrimp paste is formed. Place this mixture in the center of each wonton wrapper (about 1 teaspoon each.) Moisten the edges of the wontons with water and seal edges making a purse. Set aside.
2. Soup: In a soup pot, bring chicken broth, soy sauce and hoisin to a boil. Add chicken slivers, turn down heat and simmer for 1 minute. Add all vegetables and simmer for 2 more minutes. Finally, add wontons and simmer for 3 to 4 additional minutes. Finish by adding chopped cilantro. Serve hot. Enjoy.

Nutritional Value Per Portion —
Calories: 249 Protein: 50.7g Carbohydrates: 3.9g Fat: 4.6g