Tom Yum Wonton Soup (Printable View)

Zesty Thai broth meets delicate Chinese wontons in this spicy, tangy fusion soup with tender dumplings.

# What You’ll Need:

→ Wontons

01 - Ground pork or chicken, 7 oz
02 - Soy sauce, 1 tablespoon
03 - Sesame oil, 1 teaspoon
04 - Fresh ginger, grated, 1 teaspoon
05 - Garlic clove, minced, 1
06 - Spring onion, finely chopped, 1
07 - White pepper, 1/4 teaspoon
08 - Wonton wrappers, 20

→ Tom Yum Broth

09 - Low-sodium chicken stock, 6 cups
10 - Lemongrass stalks, trimmed and smashed, 3
11 - Kaffir lime leaves, torn, 4
12 - Galangal slices, 4
13 - Red chilies, sliced, 2
14 - Mushrooms, sliced, 7 oz
15 - Medium tomatoes, quartered, 2
16 - Fish sauce, 3 tablespoons
17 - Lime juice, 2 tablespoons
18 - Sugar, 1 teaspoon
19 - Baby bok choy or spinach, 3.5 oz
20 - Peeled shrimp, 3.5 oz

→ Garnishes

21 - Fresh coriander leaves
22 - Spring onions, sliced
23 - Lime wedges
24 - Chili oil, optional

# How To Make It:

01 - In a mixing bowl, combine ground pork, soy sauce, sesame oil, grated ginger, minced garlic, finely chopped spring onion, and white pepper. Mix thoroughly until well blended.
02 - Place 1 teaspoon of filling in the center of each wonton wrapper. Moisten edges with water, fold into triangles or envelope shapes, and seal securely. Cover finished wontons with a damp cloth to prevent drying.
03 - In a large pot, bring chicken stock to a gentle simmer. Add lemongrass, kaffir lime leaves, galangal, and red chilies. Simmer for 10 minutes to extract and blend the aromatic flavors.
04 - Add sliced mushrooms and quartered tomatoes to the simmering broth. Continue simmering for 5 minutes. Using a slotted spoon, remove lemongrass, galangal, and kaffir lime leaves.
05 - Add fish sauce, lime juice, and sugar to the broth. Taste and adjust seasoning with additional lime juice or fish sauce as needed to achieve desired balance of spice and tang.
06 - Gently add prepared wontons and optional shrimp 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 broth and simmer for 1 minute until vegetables are tender and wilted.
08 - Ladle soup into bowls and top with fresh coriander leaves, sliced spring onions, lime wedges, and a drizzle of chili oil if desired.

# Best Practices:

01 -
  • It bridges two culinary worlds beautifully, giving you the comfort of wontons with the wake-up call of tom yum spice.
  • The broth tastes like it simmered for hours but comes together in under 20 minutes, making you feel like a sneaky genius in the kitchen.
  • You control the heat and tang completely, so whether you prefer gentle warmth or mouth-tingling fire, this soup bends to your will.
02 -
  • Don't skip the infusion step with the lemongrass and aromatics; rushing through it results in a broth that tastes thin and flat instead of rich and layered.
  • The difference between good and extraordinary comes down to balance—start conservatively with the fish sauce and lime, then taste and adjust, because you can always add more but you can't take it back.
  • Overworking your wonton filling or overfilling the wrappers causes them to burst during cooking, so err on the side of gentle and restrained.
03 -
  • Prepare all your ingredients before you start cooking—mise en place is especially important here because the broth comes together quickly and you don't want to be frantically chopping while something burns.
  • If your broth tastes flat, it's probably missing acid; a squeeze of fresh lime or a teaspoon more of fish sauce can completely transform it from okay to memorable.
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