Tom Yum Wonton Soup (Printable)

Zesty tom yum broth with tender pork wontons, aromatic herbs, and fresh vegetables in spicy-tangy fusion soup.

# What You’ll Need:

→ Wontons

01 - 7 ounces 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 ounces mushrooms, sliced
15 - 2 medium tomatoes, quartered
16 - 3 tablespoons fish sauce
17 - 2 tablespoons lime juice
18 - 1 teaspoon sugar
19 - 3.5 ounces baby bok choy or spinach
20 - 3.5 ounces peeled shrimp, optional

→ Garnishes

21 - Fresh coriander leaves
22 - Sliced spring onions
23 - Lime wedges
24 - Chili oil, optional

# How To Make It:

01 - Combine ground pork, soy sauce, sesame oil, ginger, garlic, spring onion, and white pepper in a bowl. Mix thoroughly to incorporate all seasonings.
02 - Place 1 teaspoon filling in the center of each wonton wrapper. Moisten edges with water, fold into triangles or envelopes, and seal firmly. Place finished wontons under a damp cloth to prevent drying.
03 - Bring chicken stock to a simmer in a large pot. Add lemongrass, kaffir lime leaves, galangal, and chilies. Simmer for 10 minutes to extract aromatic flavors.
04 - Add mushrooms and tomatoes to the simmering broth. Cook for 5 minutes. Remove lemongrass stalks, galangal slices, 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 spicy, salty, and tangy flavors.
06 - Gently add 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.
08 - Ladle soup into bowls. Top each serving with fresh coriander leaves, sliced spring onions, lime wedges, and a drizzle of chili oil if desired.

# Expert Advice:

01 -
  • The broth tastes like you've been simmering it all day, but it's ready in under an hour.
  • Folding your own wontons feels fussy until you get into the rhythm, then it becomes almost meditative.
  • This soup is a complete meal that feels fancy enough for guests but casual enough for a Tuesday night.
02 -
  • Don't overcrowd the pot when cooking wontons or they'll stick together, do them in batches if necessary.
  • Fish sauce smells intensely funky from the jar, but trust the process, it's the secret to authentic tom yum depth.
  • Lime juice is added at the end for brightness, so taste after adding it and adjust because that tartness is what makes the whole thing come alive.
03 -
  • Toast your lemongrass and galangal briefly in a dry pan before adding to the broth, it deepens and concentrates the flavor.
  • If your soup tastes flat after adding fish sauce, it needs more lime, not more fish sauce.
  • Keep the broth at a gentle simmer, not a rolling boil, so the wontons don't fall apart and the broth stays clear and clean.
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