Tom Yum Wonton Soup (Printable Version)

Spicy, tangy broth with tender pork wontons, lemongrass, and aromatic herbs

# Ingredient List:

→ 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 Make:

01 - In a mixing bowl, combine ground pork, soy sauce, sesame oil, grated ginger, minced garlic, chopped spring onion, and white pepper. Mix until well combined.
02 - Place 1 teaspoon of filling in the center of each wonton wrapper. Moisten the edges with water, then fold and seal into triangles or envelopes. Set aside under a damp cloth to prevent drying.
03 - In a large pot, bring chicken stock to a simmer. Add lemongrass, kaffir lime leaves, galangal, and sliced chilies. Simmer for 10 minutes to release aromatic flavors.
04 - Add sliced mushrooms and quartered tomatoes to the broth. Simmer for 5 minutes. Remove lemongrass, galangal, and kaffir lime leaves using a slotted spoon.
05 - Stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning with additional lime juice or fish sauce as needed for desired tang and umami balance.
06 - Gently add assembled wontons and shrimp to the simmering broth. Cook for 4 to 5 minutes until wontons float to the surface and shrimp turn pink.
07 - Add baby bok choy or spinach to the broth and simmer for 1 minute until wilted.
08 - Ladle soup into serving bowls. Top with fresh coriander leaves, sliced spring onions, lime wedges, and chili oil if desired.

# Expert Suggestions:

01 -
  • The wontons are pillowy and forgiving once you get the fold right, making you feel like a restaurant chef.
  • This soup hits every flavor note at once, so one bowl feels like a complete meal rather than something you're still hungry after.
  • You can make the wontons ahead and freeze them, turning a medium-difficulty recipe into a weeknight win.
02 -
  • Don't skip the step of removing the lemongrass, galangal, and lime leaves after infusing because they'll become bitter if they simmer too long.
  • Wonton wrappers dry out fast, so keep them covered with a damp cloth or paper towel while you work, otherwise you'll end up with cracked wrappers that leak filling.
03 -
  • Smash your lemongrass against the cutting board before adding it to the broth, it releases the oils and doubles the fragrance.
  • Taste and adjust lime and fish sauce at the end because these are the two ingredients that balance everything, and everyone prefers different levels of tang and salt.
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