Tom Yum Wonton Soup (Printable version)

Tender pork wontons in spicy, tangy lemongrass-lime broth with mushrooms 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 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

# Directions:

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 the edges with water, fold and seal into triangles or envelopes. 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 chilies. Simmer for 10 minutes to fully infuse aromatics.
04 - Add mushrooms and tomatoes to the broth. Simmer for 5 minutes. 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.
06 - Gently add prepared wontons and shrimp if using to the simmering broth. Cook for 4 to 5 minutes until wontons float and shrimp turns pink.
07 - Add bok choy or spinach and simmer for 1 minute until wilted.
08 - Ladle soup into bowls. Top with coriander leaves, sliced spring onions, lime wedges, and a drizzle of chili oil if desired.

# Expert Tips:

01 -
  • The contrast between the rich, comforting wontons and the bright, tangy broth creates an unexpected flavor experience that will wake up your taste buds.
  • You can customize the heat level and adjust the tanginess to match exactly what you crave, making this your go-to comfort soup even on the busiest weeknights.
02 -
  • I once made the mistake of boiling the wontons too aggressively and watched in horror as my precious dumplings exploded, leaving me with what I now jokingly call tom yum meatball soup.
  • The broth actually tastes better the next day when all those aromatic ingredients have had time to fully release their flavors, so consider making it ahead if possible.
03 -
  • Make double the wonton filling and freeze half formed into small meatballs that can be dropped directly into other soups or sauces for quick weeknight meals.
  • For the clearest, most beautiful broth, simmer rather than boil and skim any foam that rises to the surface during the first few minutes of cooking.
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