Tom Yum Wonton Soup (Printable Version)

Zesty Thai tom yum broth with tender pork wontons, lemongrass, kaffir lime, and fresh herbs in a tangy spicy soup.

# 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, plus more to taste
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

# Method:

01 - Combine ground pork, soy sauce, sesame oil, ginger, garlic, spring onion, and white pepper in a bowl and mix thoroughly. Place 1 teaspoon of filling in the center of each wonton wrapper, moisten the edges with water, fold and seal into triangles or envelopes. Set aside covered with a damp cloth.
02 - Bring 6 cups chicken stock to a simmer in a large pot. Add lemongrass, kaffir lime leaves, galangal, and chilies. Simmer for 10 minutes to extract and develop aromatic flavors.
03 - Add sliced mushrooms and quartered tomatoes to the broth. Simmer for 5 minutes. Remove lemongrass, galangal, and kaffir lime leaves using a slotted spoon.
04 - Stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning with additional lime juice or fish sauce to achieve desired balance of spice and tang.
05 - Gently add the prepared wontons and shrimp (if using) to the simmering broth. Cook for 4 to 5 minutes until wontons float and shrimp turn pink.
06 - Add bok choy or spinach to the broth and simmer for 1 minute until wilted and tender.
07 - Ladle soup into bowls. Garnish with fresh coriander, sliced spring onions, lime wedges, and a drizzle of chili oil if desired.

# Expert Tips:

01 -
  • It tastes like you traveled to Southeast Asia without leaving your dining room, and honestly, the smell alone makes the whole effort worth it.
  • Wontons freeze beautifully, so you can make a huge batch and have restaurant-quality soup ready in under 20 minutes on busy weeknights.
  • The broth is naturally dairy-free and packed with warming spices that feel comforting without being heavy.
02 -
  • I learned the hard way that overseasoning the broth early on makes it impossible to fix, so add fish sauce and lime gradually and taste constantly, because you can always add more but you can't take it out.
  • The first time my wontons fell apart in the pot, I realized I hadn't sealed them properly, so now I use just enough water to moisten the edges, creating a watertight seal that holds up to gentle simmering.
03 -
  • Make a double batch of wontons and freeze the extras uncooked on a parchment-lined tray before transferring to a bag, so you can pull out exactly what you need and cook them straight from frozen without thawing.
  • If you can't find fresh galangal, a combination of ginger and a tiny pinch of turmeric gets you 90 percent of the way there in terms of flavor, though it's not quite the same experience.
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