Description
Tom Yum Wonton Soup is a fragrant and flavorful Thai-inspired soup combining aromatic herbs, tender wontons filled with seasoned pork or chicken, and fresh vegetables in a spicy, tangy broth. This comforting soup is perfect for a warming meal and features the classic bold flavors of lemongrass, kaffir lime leaves, and galangal enhanced with fresh chili and lime juice.
Ingredients
Scale
Wonton Filling
- 7 oz ground pork or chicken
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 garlic clove, minced
- 1 spring onion, finely chopped
- 1/4 teaspoon white pepper
- 20 wonton wrappers
Broth and Soup
- 6.3 cups low-sodium chicken stock
- 3 stalks lemongrass, trimmed and smashed
- 4 kaffir lime leaves, torn
- 4 slices galangal or ginger
- 2 red chilies, sliced
- 7 oz mushrooms, sliced
- 2 medium tomatoes, quartered
- 3 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 teaspoon sugar
- 3.5 oz baby bok choy or spinach
- 3.5 oz peeled shrimp, optional
Garnish
- Fresh coriander leaves
- Sliced spring onions
- Lime wedges
- Chili oil, optional
Instructions
- Prepare Wonton Filling: In a mixing bowl, combine the ground pork or chicken with soy sauce, sesame oil, grated ginger, minced garlic, finely chopped spring onion, and white pepper. Stir thoroughly until well combined and set aside.
- Assemble Wontons: Place about 1 teaspoon of the prepared filling in the center of each wonton wrapper. Moisten the edges with water and fold the wrapper into a triangle or envelope shape, pressing firmly to seal tightly. Keep the assembled wontons covered under a damp cloth to prevent drying.
- Infuse Broth Base: In a large pot, bring the low-sodium chicken stock to a gentle simmer. Add smashed lemongrass stalks, torn kaffir lime leaves, slices of galangal or ginger, and sliced red chilies. Maintain a gentle simmer for 10 minutes to allow the aromatic herbs to infuse the broth deeply.
- Add Vegetables: Add the sliced mushrooms and quartered tomatoes to the simmering broth. Continue to cook for an additional 5 minutes to soften the vegetables. Then remove the lemongrass, galangal, and kaffir lime leaves using a slotted spoon.
- Season Broth: Stir in the fish sauce, fresh lime juice, and sugar. Taste the broth and adjust the seasoning with additional fish sauce or lime juice to achieve the ideal balance of spicy, salty, and tangy flavors.
- Cook Wontons: Gently add the assembled wontons and peeled shrimp, if using, into the simmering broth. Cook for 4 to 5 minutes until the wontons float to the surface, indicating they are cooked, and the shrimp turn pink and opaque.
- Finish with Greens: Add the baby bok choy or spinach to the pot and simmer for about 1 minute until the greens are wilted and tender but still vibrant in color.
- Serve: Ladle the soup into bowls and garnish with fresh coriander leaves, sliced spring onions, lime wedges, and a drizzle of chili oil if desired to enhance spice and flavor.
Notes
- Make sure to keep wontons covered with a damp cloth before cooking to prevent them from drying out.
- Adjust the chili amount to your preferred spice level by adding fewer or more red chilies.
- The shrimp is optional, but it adds extra protein and flavor. You can also use only pork or chicken filling if preferred.
- If galangal is unavailable, fresh ginger is a suitable substitute, though the flavor will be slightly different.
- Use fresh lime juice for the best tangy flavor rather than bottled lime juice.
- This soup is best served fresh but can be refrigerated for up to 2 days; reheat gently to avoid overcooking wontons and shrimp.
