Tom Yum Wonton Soup (Printable Version)

Delicate wontons filled with seasoned pork float in a zesty, aromatic broth bursting with Thai flavors—perfect for cozy nights.

# What You'll Need:

→ Wontons

01 - 7 oz ground pork or chicken
02 - 1 tablespoon soy sauce
03 - 1 teaspoon sesame oil
04 - 1 teaspoon grated ginger
05 - 1 garlic clove, minced
06 - 1 spring onion, finely chopped
07 - 1/4 teaspoon white pepper
08 - 20 wonton wrappers

→ Tom Yum Broth

09 - 6 cups low-sodium chicken stock
10 - 3 stalks lemongrass, trimmed and smashed
11 - 4 kaffir lime leaves, torn
12 - 4 slices galangal or ginger
13 - 2 red chilies, sliced
14 - 7 oz mushrooms, sliced (shiitake or button)
15 - 2 medium tomatoes, quartered
16 - 3 tablespoons fish sauce
17 - 2 tablespoons fresh lime juice
18 - 1 teaspoon sugar
19 - 3.5 oz baby bok choy or spinach
20 - 3.5 oz peeled shrimp, optional

→ Garnishes

21 - Fresh coriander leaves
22 - Sliced spring onions
23 - Lime wedges
24 - Chili oil, optional

# Steps to Follow:

01 - In a mixing bowl, combine ground pork, soy sauce, sesame oil, grated ginger, minced garlic, chopped spring onion, and white pepper. Mix thoroughly until well incorporated.
02 - Place 1 teaspoon of filling in the center of each wonton wrapper. Moisten edges with water, fold into a triangle, then bring corners together to form an envelope shape. Set aside under a damp cloth to prevent drying.
03 - In a large pot, bring chicken stock to a gentle simmer. Add lemongrass, kaffir lime leaves, galangal slices, and red chilies. Simmer for 10 minutes to develop aromatic flavors.
04 - Add sliced mushrooms and quartered tomatoes to the broth. Simmer for 5 minutes. Using a slotted spoon, remove lemongrass stalks, galangal slices, and kaffir lime leaves.
05 - Stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning with additional lime juice or fish sauce according to preference for desired balance of spice and tang.
06 - Gently add prepared wontons and shrimp (if using) to the simmering broth. Cook for 4-5 minutes until wontons float to the surface and shrimp turn pink.
07 - Add bok choy or spinach to the broth and simmer for 1 minute until vegetables wilt.
08 - Ladle soup into serving bowls. Top with fresh coriander leaves, sliced spring onions, lime wedges, and a drizzle of chili oil if desired.

# Additional Tips::

01 -
  • The broth builds layers of flavor that taste like you've been simmering it for hours, but it's ready in minutes.
  • Wontons give you something to bite into, turning soup into a complete meal that actually satisfies.
  • It's naturally dairy-free and endlessly adaptable, so you can make it exactly how your taste buds demand.
02 -
  • Folding wontons takes patience the first time, but your hands learn the motion quickly, and imperfectly sealed wontons still taste good even if they look rustic.
  • The broth's flavor depends entirely on removing the lemongrass and galangal after infusing, otherwise they become bitter and overpower everything else.
03 -
  • Smash the lemongrass with the side of your knife before adding it to the broth; this releases more oils and creates a more fragrant infusion than leaving it whole.
  • Taste the broth before adding wontons because it's much easier to adjust seasoning in plain broth than around the dumplings.
Go Back