Tom Yum Wonton Soup (Printable)

Spicy Thai-Chinese fusion with zesty aromatic broth and tender pork dumplings.

# 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 - 6.3 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 - Combine ground pork, soy sauce, sesame oil, ginger, garlic, spring onion, and white pepper in a mixing bowl. Stir until well combined.
02 - Place 1 teaspoon filling in the center of each wonton wrapper. Moisten edges with water, fold into triangles or envelopes, and seal tightly. Keep assembled wontons under a damp cloth until ready to cook.
03 - Bring chicken stock to a simmer in a large pot. Add lemongrass, kaffir lime leaves, galangal, and red chilies. Maintain gentle simmer for 10 minutes to develop aromatic flavors.
04 - Add sliced mushrooms and quartered tomatoes to the simmering broth. Continue cooking for 5 minutes, then 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 to achieve desired balance of spice and tang.
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 and tender.
08 - Ladle soup into bowls. Garnish with fresh coriander, 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 for hours, but it comes together in under twenty minutes of actual cooking.
  • Wontons add a satisfying texture that makes this feel more like a complete meal than just soup.
  • It's endlessly adjustable—more lime if you want tang, fewer chilies if heat isn't your thing, shrimp or tofu depending on what's calling to you.
02 -
  • If your wontons tear while folding, don't panic, just use that wrapper as a learning curve and grab a fresh one, because practice makes perfect and your filling won't go to waste.
  • The difference between a flat, one-dimensional tom yum and one that tastes alive lies in tasting as you go and not being afraid to adjust the lime and fish sauce at the end.
03 -
  • Make your wontons ahead of time and freeze them on a baking sheet before transferring to a container, so you can cook them straight from frozen whenever soup cravings strike.
  • If you can't find kaffir lime leaves or galangal, the soup still works with extra lemongrass and regular ginger, because the essence of tom yum is about the citrus and heat more than any single ingredient.
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