Pin Experience a vibrant Asian fusion masterpiece with this Tom Yum Wonton Soup. This dish combines the zesty, aromatic essence of traditional Thai tom yum with the comforting bite of delicate Chinese-style wontons. The result is a clear, spicy, and tangy broth that perfectly highlights the tender dumplings within, offering a complex flavor profile that is both invigorating and deeply satisfying.
Pin This recipe is as much about the process as it is about the flavor. Preparing the wontons by hand adds a personal touch, while the infusion of lemongrass, galangal, and kaffir lime leaves transforms simple chicken stock into a world-class broth. Whether you are hosting a dinner party or seeking a weeknight comfort meal, this soup delivers a restaurant-quality experience in under an hour.
Ingredients
- Wontons: 200 g ground pork (or chicken), 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp grated ginger, 1 garlic clove (minced), 1 spring onion (finely chopped), 1/4 tsp white pepper, 20 wonton wrappers.
- Tom Yum Broth: 1.5 liters low-sodium chicken stock, 3 stalks lemongrass (trimmed and smashed), 4 kaffir lime leaves (torn), 4 slices galangal (or ginger), 2 red chilies (sliced), 200 g mushrooms (shiitake or button), 2 medium tomatoes (quartered), 3 tbsp fish sauce, 2 tbsp lime juice, 1 tsp sugar, 100 g baby bok choy or spinach, 100 g peeled shrimp (optional).
- Garnishes: Fresh coriander leaves, sliced spring onions, lime wedges, chili oil (optional).
Instructions
- Make the Wontons
- In a bowl, combine ground pork, soy sauce, sesame oil, ginger, garlic, spring onion, and white pepper. Mix well. Place 1 tsp 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.
- Prepare the Broth
- In a large pot, bring chicken stock to a simmer. Add lemongrass, kaffir lime leaves, galangal, and chilies. Simmer for 10 minutes to infuse flavors.
- Simmer Vegetables
- Add mushrooms and tomatoes to the broth. Simmer for 5 minutes. Remove lemongrass, galangal, and kaffir lime leaves with a slotted spoon.
- Season the Soup
- Add fish sauce, lime juice, and sugar. Taste and adjust seasoning with more lime or fish sauce if desired.
- Cook Wontons and Shrimp
- Gently add the wontons and shrimp (if using) to the simmering broth. Cook for 4–5 minutes until wontons float and shrimp are pink.
- Wilt the Greens
- Add bok choy or spinach and simmer for 1 minute until wilted.
- Serve and Garnish
- Ladle soup into bowls. Top with coriander, spring onions, lime wedges, and a drizzle of chili oil if desired.
Zusatztipps für die Zubereitung
To ensure the most flavorful broth, be sure to properly smash the lemongrass stalks before adding them to the pot; this releases the essential oils that define tom yum. When cooking the wontons, keep them submerged and watch for them to float to the surface, which is the best indicator that the filling is cooked through.
Varianten und Anpassungen
For a vegetarian version, use tofu for the wonton filling, substitute chicken stock with vegetable stock, and omit the fish sauce and shrimp. Use soy sauce or tamari in place of the fish sauce to maintain the savory depth of the broth. You can also swap the ground pork for chicken if preferred.
Serviervorschläge
This soup is incredibly satisfying on its own, but it can be served with a side of steamed jasmine rice for a heartier, more filling meal. Always serve with fresh lime wedges on the side so diners can adjust the tanginess to their own liking.
Pin With its vibrant colors and bold flavors, this Tom Yum Wonton Soup is sure to become a favorite in your kitchen. It beautifully bridges the gap between light appetizer and satisfying main course, bringing a taste of Asian fusion excellence to your home.
Recipe Questions
- → What makes tom yum broth distinctive?
Tom yum broth gets its signature character from the holy trinity of Thai aromatics: lemongrass, galangal, and kaffir lime leaves. These ingredients infuse the stock with citrusy, floral, and piney notes. The addition of lime juice adds brightness, while fish sauce contributes depth and umami.
- → Can I freeze the wontons ahead of time?
Absolutely. Arrange uncooked wontons in a single layer on a baking sheet and freeze until firm, then transfer to an airtight container. They'll keep for up to 2 months. Cook frozen wontons directly in the simmering broth, adding 1-2 minutes to the cooking time.
- → How spicy is this soup?
As written, the soup has medium heat from two sliced red chilies. You can easily adjust the spice level by reducing or increasing the amount of chilies. For milder flavor, remove the seeds before slicing. For extra heat, add more chilies or a drizzle of chili oil when serving.
- → What vegetables work well in this soup?
Baby bok choy and spinach are classic choices that wilt nicely without overpowering the broth. Other excellent options include snow peas, bean sprouts, or sliced carrots. Add heartier vegetables earlier in the cooking process so they have time to soften.
- → Can I make this vegetarian?
Yes, simply replace the pork filling with crumbled tofu seasoned with soy sauce and sesame oil. Use vegetable stock instead of chicken stock, and substitute the fish sauce with additional soy sauce or a vegetarian fish sauce alternative. Omit the shrimp or replace with shiitake mushrooms.
- → How do I prevent wontons from falling apart?
Ensure the edges are properly sealed by moistening them with water and pressing firmly. Don't overfill the wrappers—about one teaspoon of filling is ideal. Keep filled wontons covered with a damp cloth while working to prevent drying. Cook them gently in simmering rather than boiling water.