Tom Yum Wonton Soup (Printable)

Zesty tom yum broth filled with tender pork wontons, mushrooms, and fresh vegetables for a comforting Asian fusion meal.

# What You 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 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 (shiitake or button)
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 Make It:

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 evenly combined.
02 - Place 1 teaspoon of filling in the center of each wonton wrapper. Moisten the edges with water, then fold and seal into triangles or envelope shapes. Set aside on a plate and cover with a damp cloth to prevent drying.
03 - In a large pot, bring chicken stock to a gentle simmer. Add lemongrass, kaffir lime leaves, galangal slices, and red chilies. Simmer for 10 minutes to develop the aromatic tom yum flavors.
04 - Add sliced mushrooms and quartered tomatoes to the broth. Simmer for 5 minutes. Using a slotted spoon, remove the lemongrass, galangal, and kaffir lime leaves from the pot.
05 - Stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning with additional lime juice or fish sauce as needed to balance the spicy, tangy, and umami flavors.
06 - Gently add the 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 pot and simmer for 1 minute until the leaves are tender and wilted.
08 - Ladle soup into bowls. Garnish with fresh coriander leaves, sliced spring onions, lime wedges, and a drizzle of chili oil if desired. Serve immediately.

# Expert Tips:

01 -
  • The broth develops this incredible depth in just minutes, giving you restaurant quality flavor without simmering all day.
  • The contrast between the silky wontons and the punchy broth creates this magical experience where every spoonful gives you something different.
02 -
  • The wonton wrappers can dry out and crack in seconds, so only remove a few from the package at a time and keep the rest covered with plastic wrap and a damp towel.
  • Dont skip bruising the lemongrass before adding it to the broth, as this releases the essential oils that give tom yum its signature aroma and flavor.
03 -
  • Make the wontons ahead and freeze them on a baking sheet before transferring to a container, this way you can cook just what you need straight from frozen by adding an extra minute to the cooking time.
  • Reserve the tough outer leaves of the lemongrass to make a quick tea which you can add to the broth for extra flavor, straining before serving.
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