Tom Yum Wonton Soup (Printable)

Spicy, tangy broth with tender pork wontons, lemongrass, lime, and fresh vegetables.

# 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 - 6.3 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

# Directions:

01 - In a mixing bowl, combine ground pork, soy sauce, sesame oil, grated ginger, minced garlic, chopped 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. 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 red chilies. Simmer for 10 minutes to allow aromatics to fully infuse the broth.
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 from the pot.
05 - Stir in fish sauce, fresh lime juice, and sugar. Taste and adjust seasoning as needed with additional lime juice or fish sauce to achieve desired balance of spicy, tangy, and savory 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 baby bok choy or spinach to the broth and simmer for 1 minute until greens are tender and wilted.
08 - Ladle soup into serving bowls. Garnish with fresh coriander leaves, sliced spring onions, lime wedges, and a drizzle of chili oil if desired.

# Expert Tips:

01 -
  • The aromatic broth hits all your senses with spicy, sour, savory notes that somehow still let those delicate wontons shine through.
  • You can prep the wontons ahead and freeze them, making this impressive soup actually doable on busy weeknights when you need something restorative.
02 -
  • Never boil the broth aggressively after adding wontons or theyll burst open, releasing their filling and creating a cloudy soup instead of the clear, vibrant broth you want.
  • Adding lime juice at the end rather than cooking it for too long preserves its bright punch, a lesson I learned after making a batch that tasted flat and dull from overcooked citrus.
03 -
  • After multiple batches with tough lemongrass, I learned to always bruise it thoroughly with the back of a knife before adding it to the broth, which releases significantly more flavor than simply cutting it.
  • When forming wontons, a slightly wetter filling creates juicier dumplings, so dont worry if your mixture seems a bit loose compared to traditional potsticker filling.
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