Tom Yum Wonton Soup (Print Version)

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

# Ingredient List:

→ 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 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 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

# How-To Steps:

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 edges with water, then fold and seal into triangles or envelopes. 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 chilies. Maintain simmer for 10 minutes to extract aromatic flavors.
04 - Add sliced mushrooms and quartered tomatoes to the simmering broth. Continue simmering for 5 minutes, then remove lemongrass, galangal, and kaffir lime leaves using a slotted spoon.
05 - Add fish sauce, lime juice, and sugar to the broth. Taste and adjust seasoning with additional lime juice or fish sauce as needed to achieve desired balance of spice and tang.
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 bok choy or spinach to the soup and simmer for 1 minute until wilted.
08 - Ladle soup into bowls and garnish with fresh coriander leaves, sliced spring onions, lime wedges, and a drizzle of chili oil if desired.

# Helpful Tips:

01 -
  • You get that addictive tom yum heat and tang without feeling like you're missing the tender, chewy part of the meal.
  • The wontons are forgiving enough that you can fold them while chatting or listening to music, no precision required.
  • It tastes like restaurant-quality soup but takes less time than delivery would arrive.
02 -
  • Don't overstuff your wontons or they'll burst open in the broth and leave you with sad, broken dumplings in your soup.
  • The broth gets deeper and more complex the longer it infuses, so if you have time, let those aromatics sit for 12 minutes instead of 10.
  • Lime juice is not optional, it's what makes this soup sing instead of just being hot and fishy.
03 -
  • Taste the broth before the wontons go in, not after, because it's easier to adjust seasoning when it's just broth.
  • Keep your wonton wrappers under a damp cloth while you're folding so they don't dry out and crack at the edges.
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