Tom Yum Wonton Soup (Printable Version)

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

# What You Need:

→ Wontons

01 - 7 ounces 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 ounces 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 ounces baby bok choy or spinach
20 - 3.5 ounces peeled shrimp, optional

→ Garnishes

21 - Fresh coriander leaves
22 - Sliced spring onions
23 - Lime wedges
24 - Chili oil, optional

# How to Make It:

01 - Combine ground pork, soy sauce, sesame oil, grated ginger, minced garlic, chopped spring onion, and white pepper in a mixing bowl. Mix until well combined.
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. Set aside under a damp cloth to prevent drying.
03 - Bring chicken stock to a simmer in a large pot. Add lemongrass, kaffir lime leaves, galangal, and sliced red chilies. Simmer for 10 minutes to develop aromatic flavors.
04 - Add sliced mushrooms and quartered tomatoes to the simmering broth. Cook for 5 minutes, then 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 tanginess and depth.
06 - Gently add assembled wontons and shrimp if using 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 and tender.
08 - Ladle soup into serving bowls. Top with fresh coriander leaves, sliced spring onions, lime wedges, and a drizzle of chili oil if desired.

# Expert Advice:

01 -
  • The broth tastes sophisticated and layered, like you've been simmering it for ages, but the whole thing comes together in under an hour.
  • Homemade wontons mean you control every bit of flavor, plus there's something deeply satisfying about folding them with your hands.
  • It's naturally dairy-free and endlessly adaptable, so whether you're cooking for adventurous eaters or picky ones, this soup bends to your needs.
02 -
  • Never skip the step of removing the lemongrass and galangal after they've infused the broth; leaving them in makes it murky and the broth becomes harder to eat.
  • Fish sauce seems scary and smells intense, but it's the magic ingredient that transforms plain broth into something with real personality, so trust the process and don't skip it.
  • Wonton wrappers dry out quickly, so keep them covered with a damp cloth while you're folding; nobody wants to fight with brittle wrappers mid-project.
03 -
  • If kaffir lime leaves are impossible to find, zest a regular lime directly into the broth for some of that bright citrus character, though the floral complexity will be slightly different.
  • Chili oil drizzled on top right before serving adds another layer of richness and heat that makes people lean in closer to their bowl and take another spoonful.
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