Tom Yum Wonton Soup (Printable)

Zesty Thai tom yum broth meets tender Chinese wontons in this vibrant, spicy Asian fusion bowl of comfort.

# What You 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

# Steps:

01 - In a mixing bowl, combine ground pork, soy sauce, sesame oil, grated ginger, minced garlic, chopped spring onion, and white pepper. Mix thoroughly until well incorporated.
02 - Place 1 teaspoon of filling in the center of each wonton wrapper. Moisten wrapper edges with water, fold into triangles or envelope shapes, and seal securely. Set aside under a damp cloth to prevent drying.
03 - In a large pot, bring chicken stock to a gentle simmer. Add lemongrass, kaffir lime leaves, galangal, and sliced chilies. Simmer for 10 minutes to develop aromatic flavors.
04 - Add sliced mushrooms and quartered tomatoes to the simmering broth. Continue simmering for 5 minutes until vegetables begin to soften.
05 - Using a slotted spoon, carefully remove lemongrass stalks, galangal slices, and kaffir lime leaves from the broth.
06 - Add fish sauce, lime juice, and sugar to the broth. Taste and adjust seasoning with additional lime juice or fish sauce as desired for optimal balance of spicy, tangy, and savory flavors.
07 - Gently add prepared 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.
08 - Add baby bok choy or spinach to the pot and simmer for 1 minute until vegetables are tender and wilted.
09 - Ladle soup into serving bowls. Garnish generously with fresh coriander leaves, sliced spring onions, lime wedges, and a drizzle of chili oil if desired.

# Expert Advice:

01 -
  • It feels restaurant-quality but comes together faster than you'd expect, especially once you realize wontons are just neat little parcels of seasoning.
  • The broth tastes like it simmered for hours but actually reaches its peak complexity in minutes if you trust the aromatics.
  • You can adjust the heat and tang to match your mood that day, making it impossible to mess up.
  • It's naturally dairy-free and works for almost any dietary need with tiny substitutions.
02 -
  • Fish sauce smells aggressive in the bottle but transforms into something savory and essential once it hits the simmering broth—trust the process and don't be tempted to skip it or reduce it.
  • Wonton wrappers are forgiving, but they need moisture on the edges to seal properly; a dry edge means a wonton that opens during cooking and wastes all your filling work.
  • The aromatics need their full 10 minutes to infuse properly; rushing this step gives you a broth that tastes okay but not extraordinary.
03 -
  • Make the wontons several hours ahead and freeze them on a tray before storing in a bag; they cook straight from frozen without any time adjustment.
  • Toast your wonton wrappers' edges very lightly under a dry skillet before filling if you notice them tearing easily—it tightens them up and makes sealing easier.
  • The broth tastes even better the next day after flavors deepen, so make a big batch and reheat gently without boiling.
Go Back