Tom Yum Wonton Soup (Printable)

Zesty Thai tom yum broth meets delicate Chinese wontons in this spicy, aromatic Asian fusion soup with fresh herbs.

# What You 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 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 Make:

01 - Combine ground pork, soy sauce, sesame oil, ginger, garlic, spring onion, and white pepper in a bowl. Mix thoroughly until well incorporated.
02 - Place 1 teaspoon filling in the center of each wonton wrapper. Moisten edges with water, fold into triangle or envelope shape, and seal firmly. Cover finished wontons with a damp cloth to prevent drying.
03 - Bring 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 flavors.
04 - Add sliced mushrooms and quartered tomatoes to the broth. Simmer for 5 minutes. Using a slotted spoon, carefully 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 as needed to achieve desired balance of tang and depth.
06 - Gently add prepared wontons and shrimp, if using, to the simmering broth. Cook for 4 to 5 minutes until wontons rise to the surface and shrimp turn pink.
07 - Add bok choy or spinach to the pot. Simmer for 1 minute until greens are wilted and tender.
08 - Ladle soup into bowls. Garnish each serving with fresh coriander, sliced spring onions, lime wedges, and a drizzle of chili oil if desired.

# Expert Tips:

01 -
  • The broth tastes like you've been simmering it for hours, but it comes together in under 20 minutes.
  • Wontons are easier to fold than you think, and homemade ones are infinitely better than store-bought.
  • It's naturally dairy-free and adaptable to whatever proteins or vegetables you have on hand.
02 -
  • Don't overfill wontons; one teaspoon seems stingy, but more than that and they burst open during cooking, leaking filling into the broth.
  • Fish sauce is polarizing, but it's the ingredient that makes people ask for the recipe; start with the called-for amount and adjust from there, not the other way around.
03 -
  • Always taste the broth before adding wontons; seasoning at the end is hard to fix, but seasoning the broth early gives you control.
  • Keep your wonton wrappers in the wrapper package until you're ready to use them; exposure to air makes them brittle and they'll crack when you fold them.
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