Tom Yum Wonton Soup (Print Version)

Zesty tom yum broth meets delicate wontons in this spicy, tangy Asian fusion creation.

# 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 Steps:

01 - In a mixing bowl, combine ground pork, soy sauce, sesame oil, ginger, garlic, spring onion, and white pepper. Mix thoroughly until well incorporated.
02 - Place 1 teaspoon filling in the center of each wonton wrapper. Moisten edges with water, fold into triangles or envelopes, and seal. Cover with a damp cloth until ready to cook.
03 - In a large pot, bring chicken stock to a simmer. Add lemongrass, kaffir lime leaves, galangal, and chilies. Simmer for 10 minutes to extract aromatic 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 for desired tang and depth.
06 - Gently add 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 and simmer for 1 minute until wilted.
08 - Ladle soup into bowls. Garnish with coriander leaves, sliced spring onions, lime wedges, and drizzle of chili oil if desired.

# Expert Tips:

01 -
  • It's the kind of soup that warms you from the inside out, with layers of flavor that keep surprising you with each spoonful.
  • Making your own wontons feels fancy but honestly takes maybe 10 minutes once you get into a rhythm.
  • You can have it on the table in under an hour, which means weeknight dinners stop feeling like a compromise.
02 -
  • Don't skip smashing the lemongrass—whole stalks won't release nearly enough flavor, and you'll end up with a soup that tastes like it's holding back.
  • Fish sauce is an acquired smell but a non-negotiable taste; trust it even when it smells funky in the pot, because the final result will make sense.
03 -
  • Smash your lemongrass hard with the side of a knife before adding it—this releases essential oils and flavor that whole stalks simply won't give you.
  • Taste the broth before adding wontons and shrimp; once they go in, they absorb salt, so season boldly now.
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