Tom Yum Wonton Soup (Print View)

Spicy Thai-Chinese fusion soup with tender dumplings in aromatic broth

# 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 - 50 fl oz 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 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

# Directions:

01 - In a mixing bowl, combine ground pork, soy sauce, sesame oil, ginger, minced garlic, spring onion, and white pepper. Mix thoroughly until well incorporated.
02 - Place 1 teaspoon of filling in the center of each wonton wrapper. Moisten the edges with water, fold into triangles or envelope shapes, and seal securely. Set aside covered with a damp cloth.
03 - In a large pot, bring chicken stock to a gentle simmer. Add lemongrass, kaffir lime leaves, galangal, and red chilies. Maintain simmer for 10 minutes to extract aromatics and develop flavor complexity.
04 - Add sliced mushrooms and quartered tomatoes to the simmering broth. Continue cooking for 5 minutes. Use a slotted spoon to remove lemongrass, galangal, and kaffir lime leaves from the broth.
05 - Add fish sauce, lime juice, and sugar to the broth. Taste and adjust seasoning by adding additional lime juice or fish sauce as desired to achieve balanced spicy and tangy flavors.
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 just wilted, preserving vibrant color and tender texture.
08 - Ladle soup into bowls, distributing wontons and broth evenly. Top each serving with fresh coriander leaves, sliced spring onions, lime wedges, and a drizzle of chili oil if desired.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together in under an hour, which means you can actually pull this off on a weeknight without losing your mind.
  • The wontons are forgiving, so even if your folds aren't perfect, they'll still taste incredible and nobody will know the difference.
  • One pot does most of the heavy lifting, leaving your sink grateful and your evening open for other things.
02 -
  • Don't skip the lemongrass infusion time, even though ten minutes feels long; this is when the broth develops its character and moves beyond tasting like chicken soup with a few Thai ingredients thrown in.
  • Fish sauce is a non-negotiable seasoning, not a flavor, meaning it should make people say the soup tastes incredible without them necessarily tasting fish; if they taste fish, you've added too much.
  • Fold your wontons gently and seal them properly, because a leaking wonton is tragic and fills your broth with starchy disappointment instead of staying a tender, flavorful pocket.
03 -
  • Prep all your ingredients before you start cooking, because once that broth is simmering, you don't want to be frantically chopping lemongrass and kaffir lime leaves while things burn.
  • Save a squeeze bottle of lime juice to serve at the table, letting people adjust the brightness to their preference because everyone's palate is different and that's beautiful.
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