Salmon Wonton Soup

  • 10 minCooks in 10 min
  • Easy Easy
  • Serves 4Serves 4


Step 1

Cut 1 salmon portion into thick slices similar to sashimi. Cut the remaining portion into bite sized cubes. Brush the edges of one wonton skin with a little beaten egg and place a cube of salmon and a coriander leaf into the centre.

Step 2

Gather up the edges to enclose and set aside on damp cloth. Repeat with remaining cubes of salmon, wonton skins and coriander.

Step 3

Place the stock, soy, vinegar and ginger into a large saucepan and bring to the boil over a medium heat.

Step 4

Add the vegetables to the saucepan and simmer for 1 minute. Drop the wontons into the soup and cook for 2 minutes. Remove soup from the heat and ladle into individual serving bowls. Lay several slices of the remaining salmon in the centre of each bowl. Serve immediately garnished with coriander sprigs.


  • 260g Tassal Fresh Tassie Salmon, skin-off
  • 20 wonton skins
  • 1 egg, beaten
  • 20 fresh coriander leaves
  • 1.5 ltr chicken stock
  • 2 tbsp soy sauce
  • 2 tbsp vinegar
  • 1 tsp ginger, grated
  • 1 carrot, peeled & shredded
  • 3 spring onions, sliced thinly
  • ½ red capsicum, thinly sliced
  • Sprigs of fresh coriander, to serve