Tom Yum Wonton Soup (Print Version)

Spicy, tangy broth with handmade pork wontons, lemongrass, and lime. A comforting Thai-Chinese fusion bowl.

# What You'll Need:

→ Wontons

01 - Ground pork or chicken, 7 oz
02 - Soy sauce, 1 tablespoon
03 - Sesame oil, 1 teaspoon
04 - 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 - Chicken stock, low-sodium, 6 cups
10 - Lemongrass stalks, trimmed and smashed, 3
11 - Kaffir lime leaves, torn, 4
12 - Galangal slices or ginger, 4 slices
13 - Red chilies, sliced, 2
14 - Mushrooms sliced, shiitake or button, 7 oz
15 - Medium tomatoes, quartered, 2
16 - Fish sauce, 3 tablespoons
17 - Lime juice, 2 tablespoons, plus additional for adjustment
18 - Sugar, 1 teaspoon
19 - Baby bok choy or spinach, 3.5 oz
20 - Peeled shrimp, optional, 3.5 oz

→ Garnishes

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

# How to Make It:

01 - Combine ground pork, soy sauce, sesame oil, grated ginger, minced garlic, chopped spring onion, and white pepper in a bowl. Mix until fully incorporated.
02 - Place 1 teaspoon filling in the center of each wonton wrapper, moisten edges with water, fold and seal into triangles or envelopes. Set aside covered with a damp cloth.
03 - Bring chicken stock to a simmer in a large pot. Add smashed lemongrass, torn kaffir lime leaves, galangal slices, and sliced red chilies. Simmer for 10 minutes to develop flavors.
04 - Add sliced mushrooms and quartered tomatoes to the broth. Simmer for 5 minutes. Remove lemongrass, galangal, and kaffir lime leaves using a slotted spoon.
05 - Stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning with additional lime juice or fish sauce as needed.
06 - Gently add assembled wontons and shrimp if using to the simmering broth. Cook for 4 to 5 minutes until wontons float and shrimp turn pink.
07 - Add baby bok choy or spinach and simmer for 1 minute until wilted.
08 - Ladle soup into bowls and top with fresh coriander leaves, sliced spring onions, lime wedges, and chili oil if desired.

# Additional Tips::

01 -
  • It's a showstopper that doesn't demand hours: Your guests will think you've been simmering this since morning, but honestly it comes together faster than takeout.
  • Those wontons give you something to do with your hands: There's a meditative quality to folding them while the broth infuses with flavor.
  • One pot, endless flavor adjustments: This is the rare soup where you taste as you go and everyone gets exactly what they want, spicy or tangy.
02 -
  • Don't skip smashing the lemongrass: I learned this the hard way by gently laying it in the broth and wondering why it tasted flat; bruise it, crush it, wake it up.
  • Wonton wrappers need moisture to seal but not so much that they tear: A damp fingertip is all you need; over-wet edges become gluey and prevent a proper seal.
  • Fish sauce is your friend even though it smells like betrayal: Trust the process; in the context of the whole soup, it becomes the reason everything tastes alive and complete.
03 -
  • Make your wontons ahead and freeze them: Arrange them on a parchment-lined tray, freeze until solid, then transfer to a freezer bag; they cook from frozen in the same time and taste just as good.
  • If you can't find kaffir lime leaves, freeze them when you do: They're the secret weapon that makes this broth taste authentic, and frozen ones work surprisingly well.
  • Toast your chili oil in a dry pan before drizzling: It intensifies the flavor and gives you better control over how much heat each person gets.
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