# 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 - 50 fl oz 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, grated ginger, minced garlic, chopped spring onion, and white pepper in a bowl. Mix thoroughly until well incorporated.
02 - Place 1 teaspoon of filling in the center of each wonton wrapper. Moisten the edges with water, then fold and seal into triangles or envelope shapes. Set assembled wontons aside and cover with a damp cloth to prevent drying.
03 - Bring chicken stock to a simmer in a large pot. Add lemongrass, kaffir lime leaves, galangal, and sliced red chilies. Maintain a gentle simmer for 10 minutes to develop aromatic flavors.
04 - Add sliced mushrooms and quartered tomatoes to the simmering broth. Continue simmering for 5 minutes. Using a slotted spoon, remove the lemongrass stalks, galangal slices, and kaffir lime leaves.
05 - Stir in fish sauce, lime juice, and sugar. Taste the broth and adjust seasonings as desired with additional lime juice or fish sauce to achieve the preferred balance of spicy, sour, and savory notes.
06 - 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.
07 - Add baby bok choy or spinach to the soup and simmer for 1 minute until the greens are tender and wilted.
08 - Ladle soup into serving bowls. Top each portion with fresh coriander leaves, sliced spring onions, lime wedges, and a light drizzle of chili oil if desired.
