Tom Yum Wonton Soup (Printable)

Delicate wontons filled with seasoned pork swim in a fiery, citrus-infused broth with fragrant Thai herbs and fresh vegetables.

# What you'll 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
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 well incorporated.
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 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 red chilies. Simmer for 10 minutes to extract and develop aromatic flavors.
04 - Add sliced mushrooms and quartered tomatoes to the broth. Simmer for 5 minutes. Using a slotted spoon, remove lemongrass, galangal, and kaffir lime leaves.
05 - Add fish sauce, lime juice, and sugar to the broth. Taste and adjust seasoning by adding more lime juice or fish sauce as desired to achieve desired spiciness 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 broth and simmer for 1 minute until wilted and tender.
08 - Ladle soup into serving bowls. Top with fresh coriander leaves, sliced spring onions, lime wedges, and a drizzle of chili oil if desired.

# Expert suggestions:

01 -
  • It looks and tastes restaurant-quality but comes together faster than ordering delivery, especially once you master the wonton folding rhythm.
  • The broth is clear and bright rather than heavy, so you can eat it guilt-free on busy weeknights or when you need comfort without the aftermath.
  • Those wontons stay tender inside with crispy edges that catch the spiced broth in just the right way.
02 -
  • The wontons will fall apart if you overfill them or if the edges aren't sealed properly, so use just one teaspoon and press those edges firmly; I learned this the hard way by fishing soggy pork bits from my first batch.
  • Never skip the 10-minute broth infusion step even if you're in a hurry, because that's when all the dry spices and aromatics release their essential oils and transform plain stock into liquid gold.
  • Fish sauce smells absolutely terrifying in the bottle, but in the finished soup it's invisible and crucial; trust the process and don't panic.
03 -
  • Smash the lemongrass stalks with the side of your knife before adding them to the broth, which releases oils and flavors that stay locked inside whole stalks.
  • Set up a little station with extra lime wedges, chili oil, and fresh coriander at the table so people can customize their own bowls to exact preference, which makes everyone happier.
Return