Tom Yum Wonton Soup

Tom Yum Wonton Soup is a vibrant Asian fusion dish that masterfully combines the zesty, aromatic flavors of Thai tom yum with delicate Chinese-style wontons. This soup features a clear, spicy, and tangy broth filled with tender dumplings, creating a refreshing yet comforting meal that is dairy-free and full of protein.

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With a total preparation and cooking time of 55 minutes, this medium-difficulty recipe is perfect for an elevated weeknight dinner. It yields four servings and is designed for those who appreciate the complex layering of traditional Asian herbs and spices.

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 chicken stock (low-sodium), 3 stalks lemongrass (trimmed and smashed), 4 kaffir lime leaves (torn), 4 slices galangal (or ginger if unavailable), 2 red chilies (sliced), 200 g mushrooms (sliced), 2 medium tomatoes (quartered), 3 tbsp fish sauce, 2 tbsp lime juice (plus more to taste), 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

Step 1: 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.

Step 2: 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.

Step 3: Add Vegetables

Add mushrooms and tomatoes to the broth. Simmer for 5 minutes. Remove lemongrass, galangal, and kaffir lime leaves with a slotted spoon.

Step 4: Season

Add fish sauce, lime juice, and sugar. Taste and adjust seasoning with more lime or fish sauce if desired.

Step 5: 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.

Step 6: Wilt the Greens

Add bok choy or spinach and simmer for 1 minute until wilted.

Step 7: Serve

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 best flavor, simmer the lemongrass, galangal, and lime leaves for the full 10 minutes before removing them. This extracts the essential oils that give the soup its signature aroma. Always keep your wonton wrappers covered with a damp cloth during assembly to prevent them from drying out and becoming brittle.

Varianten und Anpassungen

For a vegetarian version, substitute the pork with finely crumbled tofu in the wonton filling, use vegetable stock for the broth, and replace the fish sauce and shrimp with soy sauce or tamari for a similar savory depth.

Serviervorschläge

Serve this soup alongside a bowl of steamed jasmine rice for a heartier meal. Be sure to provide extra lime wedges and chili oil on the side so each person can adjust the tang and spiciness to their personal preference.

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This Tom Yum Wonton Soup is a beautiful harmony of Thai and Chinese traditions, offering a complex yet balanced flavor profile that is sure to impress your guests or family during any weeknight meal.

Q&A About the Recipe

→ Can I make the wontons ahead of time?

Yes, you can prepare wontons up to 24 hours in advance. Keep them covered with a damp cloth in the refrigerator, or freeze them on a baking sheet before transferring to a freezer bag for up to 3 months. Cook from frozen, adding 2-3 extra minutes.

→ What can I substitute for galangal?

Fresh ginger works as an accessible substitute for galangal, though it has a slightly different flavor profile. Use the same amount and smash the slices to release the aromatic oils into the broth.

→ How spicy is this soup?

The spice level depends on the amount and type of chilies used. Start with one or two red chilies for mild heat, and adjust upward for more intensity. Remove seeds for less heat, or add chili oil at serving for customizable spiciness.

→ Can I make this vegetarian?

Absolutely. Use firm tofu or finely chopped mushrooms for the wonton filling, substitute vegetable stock for chicken stock, and replace fish sauce with soy sauce or tamari. Omit the shrimp or add extra vegetables instead.

→ What mushrooms work best in tom yum?

Shiitake mushrooms provide authentic flavor and texture, but button, oyster, or straw mushrooms all work well. Slice them uniformly for even cooking and maximum surface area to absorb the aromatic broth.

→ How do I store and reheat leftovers?

Store broth and wontons separately if possible to prevent the wrappers from becoming too soft. Refrigerate for up to 3 days. Reheat gently on the stovetop, adding fresh lime juice and herbs just before serving to revive the bright flavors.