Tom Yum Wonton Soup (Printer-Friendly)

Delicate dumplings in a zesty, spicy broth with fragrant Thai herbs.

# What You 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 or fresh ginger, 4 slices
13 - Red chilies, sliced, 2
14 - Mushrooms (shiitake or button), sliced, 7 oz
15 - Medium tomatoes, quartered, 2
16 - Fish sauce, 3 tablespoons
17 - Lime juice, 2 tablespoons, plus additional for taste
18 - Sugar, 1 teaspoon
19 - Baby bok choy or spinach, 3.5 oz
20 - Peeled shrimp, 3.5 oz (optional)

→ Garnishes

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

# How to Cook:

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 combined.
02 - Place 1 teaspoon of filling in the center of each wonton wrapper. Moisten edges with water, then fold and seal into triangles or envelope shapes. 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 extract and develop 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 desired to achieve desired balance of tangy and savory flavors.
06 - Gently add prepared 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 bok choy or spinach to the broth and simmer for 1 minute until wilted and tender.
08 - Ladle soup into bowls. Top each serving with fresh coriander leaves, sliced spring onions, lime wedges, and a drizzle of chili oil if desired.

# Expert Advice:

01 -
  • It bridges the gap between a light clear soup and a filling meal by hiding savory little surprises inside every wonton.
  • The broth is a masterclass in balance because you can dial the heat up or down depending on how brave you feel that day.
02 -
  • Never boil the wontons too vigorously or the delicate skins will disintegrate and leave you with a messy pot of pork bits.
  • Adding the lime juice after the heat is turned down preserves the bright zing that tends to turn bitter if boiled for too long.
03 -
  • Freeze half the batch of raw wontons on a tray before bagging them for a lightning fast dinner later in the week.
  • Storing the broth and wontons separately if you have leftovers prevents the dumplings from turning into mush overnight.
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