Paleo Wonton Soup


  • ½ head Napa Cab­bage, leaves
  • ¾ lb Pork, lean ground
  • ¼ lb Shrimp, roughly diced
  • 2 tbsp Coconut Aminos
  • 2 Gar­lic Cloves, minced
  • 3 Green Onions (white por­tion only, diced)
  • 2 l Poe Boy’s Chicken Stock of (other stock)
  • 2 tbsp Fish Sauce (Paleo Friendly Red Boat)
  • 1 c Water
  • 3 Car­rots, peeled & sliced on the bias
  • 2 ribs Celery
  • Sea Salt & Fresh Pep­per to taste
  • 1 bunch Chives


  1. Sim­mer stock, water, car­rots, cel­ery and fish sauce in a pot.
  2. Sea salt and pep­per to taste.
  3. Com­bine in a large bowl; shrimp, pork, chest­nuts, whites of green onions, coconut aminos, gar­lic and 1 tsp each of sea salt & pepper.
  4. Cut off hard stalk from Napa Cab­bage leaves and steam till soft.
  5. Pat dry with paper towel and cut leaves in half lengthwise.
  6. Wrap a tbsp of meat mix in cab­bage leaf (like a purse) and tie closed with chive. (Note: the soup is equally delicious and easier to make if you forgo the cabbage wrappings and just throw everything in the pot.)
  7. Place in stock for approx­i­mately 15–20 minutes.
  8. Serve.

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