Rinse and dry bok choy. Separate the green leaves from the white stem. Roughly chop the leaves and reserve them for later. Chop the carrots and boy choy stems into bite-size pieces.
Instant Pot Recipe
Add chicken stock, water, ginger, garlic, seasoning, soy sauce, sambal, carrots, celery, bok choy stems, sesame oil, and honey into the instant pot. Give it a stir.
Close the lid and set the vent to sealing position. Pressure cook for 1 minute at high pressure. When the cooking time is done, manually release the pressure in bursts (slow release). Open the lid once the pin drops.
Turn on SAUTE and add the frozen wontons. Cook for 2-4 minutes until they float on top. Cancel SAUTE and add the reserved boy choy greens. Stir and let them soften in the soup for a few minutes. Enjoy warm!
Stovetop Recipe
Heat a large stockpot on medium-high heat. Add all ingredients except wontons and greens. Bring everything to a boil, reduce heat to medium, cover and cook for about 6-8 mins.
Open the lid. Add wontons and cook till they float on top, takes about 2-4 minutes. Turn off the heat. Add greens and stir well. Let them soften in the soup for a few minutes. Serve warm!
Video
Notes
Customize this soup by using your favorite brand of wontons filled with chicken, shrimp or pork.
Adjust the spice level: Reduce the chili garlic paste to a teaspoon for a mild spice level. Feel free to skip it altogether.
Make it vegetarian by switching the chicken broth with vegetable broth. Use vegetable dumplings or wontons.
When manually releasing pressure, move the pressure valve 'partially' from Sealing to Venting mode, or press down the valve intermittently in 'bursts'. This prevents the soup from spraying through the pressure valve while releasing pressure.
If multiplying this recipe, wait 5 minutes before releasing the pressure to avoid the soup from spraying through the pressure valve.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.