Tom Yum Wonton Soup (Printable)

Vibrant Asian fusion combining zesty tom yum broth with delicate wontons. Spicy, tangy, and utterly delicious.

# 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
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

# How-To Steps:

01 - Combine ground pork, soy sauce, sesame oil, ginger, garlic, spring onion, and white pepper in a bowl. Mix thoroughly until ingredients are evenly incorporated.
02 - Place 1 teaspoon filling in the center of each wonton wrapper. Moisten edges with water, then fold and seal into triangles or envelope shapes. Set aside under a damp cloth to prevent drying.
03 - Bring chicken stock to a gentle simmer in a large pot. Add lemongrass, kaffir lime leaves, galangal, and red chilies. Simmer for 10 minutes to fully develop aromatic flavors.
04 - Add sliced mushrooms and quartered tomatoes to the broth. Simmer for 5 minutes until vegetables begin to soften. Remove lemongrass, galangal, and kaffir lime leaves with a slotted spoon.
05 - Stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning by adding additional lime juice or fish sauce as desired to balance spiciness and tanginess.
06 - Gently add prepared wontons and shrimp if using to the simmering broth. Cook for 4 to 5 minutes until wontons float to the surface and shrimp turn pink.
07 - Add bok choy or spinach to the pot and simmer for 1 minute until wilted and tender.
08 - Ladle soup into bowls. Top each serving with fresh coriander leaves, sliced spring onions, lime wedges, and a drizzle of chili oil if desired.

# Expert Suggestions:

01 -
  • It's a complete meal in one bowl, balancing tender dumplings with a broth that tastes like you spent hours coaxing out every layer of flavor.
  • The combination feels unexpectedly sophisticated yet totally approachable, impressive enough to serve guests but simple enough for a quiet Tuesday night.
02 -
  • Don't skip the 10 minute infusion of aromatics in step two, rushing this will give you soup that tastes like it's missing something even though all the ingredients are there.
  • Wonton wrappers dry out shockingly fast, keep them covered with a damp cloth throughout assembly or you'll end up with cracked, unusable wrappers that won't seal properly.
03 -
  • Make your wontons ahead of time and freeze them on a tray before transferring to a bag, they'll cook beautifully straight from frozen with just an extra minute or so in the broth.
  • Toast your wonton wrappers under the broiler for two minutes if you want a crispy textural element, though purists might say that's sacrilege.
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