Pin It One humid afternoon, I was craving the bright heat of tom yum but felt like something was missing, that comforting weight of dumplings. So I started folding wontons at my kitchen counter while a pot of aromatic broth simmered behind me, and honestly, the whole thing came together like it had always belonged this way. The steam rose up carrying lemongrass and lime, mixing with the smell of sesame oil from the filling, and I knew I'd stumbled onto something worth making again.
I made this for my friend who claimed she couldn't handle spicy food, so I kept the chilies subtle on purpose. By the second spoonful, she was asking for the chili oil and squeezing extra lime into her bowl, and we both just laughed because that's exactly how these things go. Sometimes the best meals happen when someone surprises themselves.
Ingredients
- Ground pork: Use freshly ground if possible, as it binds better in the wonton filling and gives you a tender texture that pre-ground sometimes lacks.
- Wonton wrappers: These sit in the refrigerated section of Asian markets and some supermarkets, and they're worth seeking out because they seal cleanly and cook to silky perfection.
- Sesame oil: Just a teaspoon goes a long way, adding that subtle nutty note that makes people ask what the secret ingredient is.
- Lemongrass: Smash it well before adding to release the oils, and don't skip this, it's the backbone of tom yum.
- Kaffir lime leaves: If your store doesn't have fresh ones, frozen work just as well and keep for months.
- Galangal: This pink rhizome looks like ginger but tastes peppery and floral, though honestly, ginger is a fine substitute if you can't find it.
- Fish sauce: I know it smells funky in the bottle, but trust it because it rounds out the whole broth into something that tastes deeply savory.
- Chicken stock: Low-sodium matters here because you're adding fish sauce, and you want control over the salt level.
Instructions
- Mix your wonton filling:
- Combine the pork, soy sauce, sesame oil, ginger, garlic, spring onion, and white pepper in a bowl, stirring until everything is evenly distributed. The mixture should smell gingery and aromatic, and it's ready when it holds together slightly when you squeeze it.
- Fold the wontons:
- Wet your finger with water and run it around the edges of each wrapper, place a teaspoon of filling in the center, then fold into a triangle and seal the edges by pressing firmly. You can stop there or bring the two corners of the triangle together to make a little envelope shape, whichever feels natural to you.
- Infuse the broth:
- Pour your chicken stock into a large pot and bring it to a simmer, then add the smashed lemongrass, torn lime leaves, galangal slices, and sliced chilies all at once. Let this bubble gently for 10 minutes so all those aromatics open up and perfume the whole broth.
- Add the vegetables:
- Stir in the mushrooms and tomatoes and let them soften for about 5 minutes, then use a slotted spoon to fish out the lemongrass, galangal, and lime leaves since they've done their job. This step matters because you want the flavor but not the chunks.
- Season the broth:
- Add the fish sauce, lime juice, and sugar, then taste it on a spoon and keep adjusting with more lime or fish sauce until it hits that perfect balance of salty, tangy, and warming. Trust your palate here, not the recipe.
- Cook the wontons:
- Gently lower the wontons into the simmering broth along with the shrimp if you're using it, and keep the heat steady so nothing breaks apart. They'll float to the surface in 4 to 5 minutes, and that's your sign they're cooked through.
- Finish with greens:
- Add the bok choy or spinach right at the end and let it wilt for just 1 minute so it stays bright and tender rather than turning muddy. This is your last chance to taste and adjust seasoning before serving.
Pin It There's something almost meditative about ladling this soup into bowls while the kitchen still steams around you, watching the wontons float and the bok choy swirl. It's the kind of meal that feels like both comfort and adventure at the same time.
When to Add Shrimp
If you're including shrimp, don't add them until the very end because they cook in just 2 or 3 minutes and turn rubbery if they sit too long in the broth. I learned this the hard way by adding them at the same time as the wontons and ending up with little pink rubber bands instead of tender, sweet bites. The shrimp should be the last ingredient you add before serving, right alongside the greens or even after.
Making it Vegetarian
Skip the pork and fish sauce and fold the wontons with crumbled tofu mixed with soy sauce, sesame oil, ginger, garlic, spring onion, and white pepper instead. Use vegetable stock and swap the fish sauce for extra soy sauce or tamari, and you've got a version that's just as rich and satisfying, though in a different way. The shrimp is easy to leave out entirely, and honestly, the mushrooms become more of a star when you're not dividing attention with seafood.
Serving and Storage
Serve this soup right away while everything is hot and the wontons still have that tender texture, passing lime wedges and chili oil on the side so people can make it exactly as spicy and tangy as they want. Leftovers keep in the fridge for 2 or 3 days, though the wontons will soften a bit and the broth only gets better.
- Reheat gently on the stovetop rather than the microwave to keep the broth from sloshing everywhere.
- Make the wonton filling ahead of time and store it covered in the fridge for up to a day so you can fold them whenever you're ready.
- Freeze uncooked wontons on a sheet pan before storing them in a bag, and you can cook them straight from frozen, adding just a minute or two to the cooking time.
Pin It This soup tastes like you've been cooking it all day, but you've actually barely spent an hour in the kitchen. That's the real magic of putting two cuisines together and letting them speak to each other.
Recipe FAQs
- → Can I make this ahead of time?
The broth can be prepared up to 2 days in advance and stored in the refrigerator. However, cook the wontons fresh and add them just before serving to prevent them from becoming soggy or falling apart.
- → What can I substitute for galangal?
Fresh ginger makes an adequate substitute for galangal, though the flavor profile will be slightly different. Use a bit more ginger than the galangal called for to maintain the aromatic intensity.
- → Is this suitable for freezing?
The broth freezes beautifully for up to 3 months. Avoid freezing the assembled dish as the wontons' texture will suffer. Freeze broth separately and cook fresh wontons when reheating.
- → How do I adjust the spice level?
Control the heat by varying the amount of red chilies added. For milder flavor, remove seeds and membranes from chilies. For extra heat, leave them intact or add additional fresh chilies to individual bowls.
- → Can I use store-bought wontons?
Absolutely. Frozen store-bought wontons work well in this broth. Add them directly from frozen, cooking for 1-2 minutes longer than fresh ones until they float and are heated through.