Tom Yum Wonton Soup (Printable)

Zesty Thai-spiced broth with delicate pork dumplings, mushrooms, and fresh vegetables.

# Components:

→ 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

# Method:

01 - In a mixing bowl, combine ground pork, soy sauce, sesame oil, grated ginger, minced garlic, chopped spring onion, and white pepper. Mix until well incorporated.
02 - Place 1 teaspoon of filling in the center of each wonton wrapper. Moisten edges with water, fold into triangles or envelopes and seal securely. 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 chilies. Simmer for 10 minutes to fully develop 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 for desired balance of spice and tang.
06 - Gently add prepared wontons and shrimp, if using, to the simmering broth. Cook for 4 to 5 minutes until wontons float and shrimp turn pink.
07 - Add bok choy or spinach to the soup and simmer for 1 minute until leaves are 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 Advice:

01 -
  • The wontons are tender pillows of flavor that hold up beautifully in the aromatic broth without falling apart.
  • You get that addictive tom yum tang without any cream—it's bright, clean, and deeply satisfying in a way that feels both comforting and exciting.
  • It comes together in under an hour, making it perfect for weeknight dinners when you want something that tastes like you spent all day cooking.
02 -
  • Never boil your wontons vigorously or they'll split open and release their filling into the broth; a gentle simmer is all they need.
  • The infusion time for your aromatics really matters—rushing this step leaves you with an underflavorful broth that tastes like hot water with add-ins rather than a cohesive, fragrant whole.
  • Fish sauce is polarizing, but it's essential; start with less if you're nervous and add more gradually, because you can't remove it once it's in.
03 -
  • Make your wonton filling the day before and store it covered in the refrigerator—the flavors meld overnight and wrapping becomes easier because the filling holds together better.
  • If wonton wrappers tear while you're working, just use that one as your learning wrapper and move on; a couple of wontons breaking apart into the broth actually adds wonderful texture and thickness.
  • Freeze any extra wontons you don't cook immediately in a single layer on a baking sheet, then transfer to a freezer bag—they'll cook straight from frozen, just taking an extra minute or two.
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