Tom Yum Wonton Soup (Print Version)

Spicy Thai-Chinese fusion featuring aromatic broth filled with tender pork dumplings and fresh vegetables.

# Needed Ingredients:

→ 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 fresh 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 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 and fold into triangles or envelope shapes, sealing firmly. 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 red chilies. Simmer for 10 minutes to extract aromatic flavors.
04 - Add sliced mushrooms and quartered tomatoes to the broth. Simmer for 5 minutes until vegetables begin to soften. Using a slotted spoon, remove the lemongrass, galangal, and kaffir lime leaves.
05 - Stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning by adding additional lime juice or fish sauce as desired to balance heat, tang, and umami.
06 - Gently add the prepared wontons and shrimp to the simmering broth. Cook for 4 to 5 minutes until wontons float to the surface and shrimp turn pink.
07 - Add baby bok choy or spinach to the pot and simmer for 1 minute until wilted. Remove from heat.
08 - Ladle soup into bowls and top with fresh coriander leaves, sliced spring onions, lime wedges, and a drizzle of chili oil if desired.

# Expert Suggestions:

01 -
  • It hits every taste bud with a perfect balance of salty sour and spicy notes.
  • Making the wontons is a meditative process that makes the final bowl feel like a real achievement.
02 -
  • Never let the broth boil vigorously once the wontons are in or they might break apart.
  • Taste your broth before adding salt because the fish sauce is often salty enough on its own.
03 -
  • Freeze half the wontons on a tray before bagging them for a quick meal later in the week.
  • Always use fresh lime juice because the bottled stuff lacks the essential zing needed for tom yum.
Go Back