Ingredients
Fresh sliced root ginger .
amount depends on taste
Tablespoon of olive oil
One bag of frozen shrimp in shell
One bag of frozen Chinese ground shrimp/pork wonton dumplings(15-20 in pkg)
Chinese Bokchoy fresh and tender...adds wonderful flavour to soup
Green onions
Salt to taste
Optional ...add a few florets
of cauliflower and broccoli
endless variations possible with favourite vegetables
Method
Bring water(approx 6-8 cups for four servings ) to boil and add sliced ginger with the dumplings and simmer for five minutes ...add olive oil
Add shrimps in shell(my Chinese friend says shell adds flavour to broth?
As shrimps turn pink add bockchoy and green onions ...also broccoli and cauliflower florets if desired ...simmer for three minutes so that vegetables get heated through without overcooking and serve in large bowls of steaming soup.
Plate for discarded shrimp shells which also can be eaten after discarding shrimp tail(calcium? roughage?)

Quick hot meal on a cold winter's evening. Yim Yummy nourishing wanton wonton!!
With 20 dumplings serve 4-5
Number of shrimps per serving
according to requirements

Most Chinese restaurant do not use ginger with this soup but I enjoy the zest of ginger whixh also gets consumed entirely

Some might enjoy the addition of a clove or two of garlic