Tom Yum Wonton Soup

The first time I attempted Tom Yum anything, I was living in a tiny apartment with a kitchen so small I had to prep ingredients on the coffee table. A friend from Thailand had given me a crash course in balancing hot, sour, salty, and sweet, but I was skeptical about how all these bold flavors would play with delicate dumplings. When I finally brought that steaming bowl to the table, the look on my roommate's face said everything: that perfect pause when something hits your tongue and makes you forget whatever else happened that day. Now this fusion soup lives in my regular rotation because sometimes you need two cultures colliding in the most delicious way possible.

Last winter, my friend Mei came over during what she called soup weather, and we stood at the stove for hours experimenting with the filling ratio. She showed me this trick her grandmother used: wet three edges of the wrapper instead of two, creating a seal so secure you could flip those dumplings in the air without losing a drop of filling. We made way too many, obviously, and ended up eating straight from the pot while watching terrible movies and trading childhood stories about the foods our moms made when we were sick.

Ingredients

• Ground pork (200 g): Pork carries flavors beautifully, but chicken works just as well if that's what you have on hand
• Soy sauce (1 tbsp): The foundation of umami in the filling—don't skip this or the dumplings taste flat
• Sesame oil (1 tsp): A little goes a long way, and this nutty aroma is what makes you smell like a proper kitchen afterward
• Ginger (1 tsp, grated): Fresh is non-negotiable here, and grate it right before mixing so those volatile oils don't escape
• Garlic clove (1, minced): One small clove gives background warmth without overpowering the delicate filling
• Spring onion (1, finely chopped): The white parts go into the filling, save the green for garnish later
• White pepper (1/4 tsp): This brings a different kind of heat than black pepper—more floral, less aggressive
• Wonton wrappers (20): Keep them covered with a damp towel while you work or they'll dry out and refuse to seal
• Chicken stock (1.5 liters): Low-sodium gives you control because fish sauce will bring its own salt punch
• Lemongrass (3 stalks): Smash these with the back of your knife to release the essential oils hiding inside
• Kaffir lime leaves (4): Tear them before adding—this releases more of that citrusy perfume that makes Tom Yum unmistakable
• Galangal (4 slices): If you can't find it, fresh ginger works, but the piney, camphor notes of galangal are worth seeking out
• Red chilies (2, sliced): Leave the seeds if you like it spicy, remove them if you prefer a gentle warmth
• Mushrooms (200 g): Shiitake add depth, but button mushrooms absorb that spicy broth beautifully too
• Tomatoes (2, quartered): They might seem unusual, but they soften into the broth and add sweetness and body
• Fish sauce (3 tbsp): Don't be scared of the smell—this transforms into pure salt magic once it hits the heat
• Lime juice (2 tbsp, plus more): Fresh is the only way to go, and always taste before adding more
• Sugar (1 tsp): Just enough to round out the sharp edges and make everything play nice together
• Baby bok choy or spinach (100 g): They cook in seconds, so add them last to keep some crunch
• Shrimp (100 g, optional): If you're going the extra mile, these cook lightning fast and add sweetness to the bowl
• Coriander leaves, spring onions, lime wedges, chili oil: The finishing touches that make it look like you know exactly what you're doing

Instructions

Craft the filling:

Mix pork, soy sauce, sesame oil, ginger, garlic, spring onion, and white pepper until everything is well combined—the mixture might feel sticky, which is exactly what you want

Fold the wontons:

Place a teaspoon of filling in the center of each wrapper, wet the edges with water, and fold into triangles, pressing firmly to seal

Build the broth base:

Bring stock to a gentle simmer, then add lemongrass, kaffir lime leaves, galangal, and chilies, letting them infuse for about 10 minutes

Add depth to the soup:

Toss in mushrooms and tomatoes, simmering for 5 minutes before removing the lemongrass, lime leaves, and galangal with a slotted spoon

Balance the flavors:

Stir in fish sauce, lime juice, and sugar, then taste and adjust—more lime for sour, more fish sauce for salt

Cook the dumplings:

Gently slide the wontons (and shrimp if using) into the broth, cooking for 4 to 5 minutes until they float like happy little boats

Finish with greens:

Drop in bok choy or spinach for just one minute until wilted but still vibrant

Serve it up:

Ladle into bowls and top generously with coriander, spring onions, lime wedges, and a drizzle of chili oil for those who like it extra fiery

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This soup became a go-to comfort meal during finals week one especially brutal semester when everyone in my dorm was running on caffeine and anxiety. We'd take turns folding dumplings between study sessions, and somehow the ritual of making something by hand made the panic feel more manageable. I still make a double batch whenever someone I love needs feeding but I don't know what to say.

Getting the Wrappers Right

I learned the hard way that wonton wrappers dry out faster than you think, especially if you're new to folding and taking your time. Keep them under a barely damp paper towel, and work with just a few at a time. Also, don't overstuff—that first dumpling that bursts in the pot and clouds your beautiful clear broth is a rite of passage, but you can skip it by using just a teaspoon of filling per wrapper.

Making It Vegetarian

One of my best friends is plant-based, so I've adapted this more times than I can count. Use crumbled tofu or finely chopped mushrooms in the filling, swap chicken stock for vegetable, and replace fish sauce with a combination of soy sauce and a tiny splash of rice vinegar. The broth loses some depth, but extra lime and an additional kaffir lime leaf bring it right back to where it needs to be.

The Spice Factor

Heat tolerance is deeply personal, and this recipe is built for adjustment. I usually start with one sliced chili and add more at the very end if I want to turn up the temperature. Remember that the longer the broth simmers with chilies, the spicier it becomes. Some nights I want a gentle warmth, other days I'm chasing that forehead-sweat level of heat that makes everything feel more alive.

• Wear gloves when slicing chilies if you have sensitive skin
• Taste the broth before adding the dumplings—they soak up some spice
• Offer chili oil at the table so everyone can customize their own bowl

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There's something profoundly satisfying about slurping hot, tangy soup filled with dumplings you folded yourself, especially when the weather is dreary or the world feels overwhelming. This recipe lives at the intersection of comfort and adventure, and I hope it finds a permanent spot in your kitchen too.

Recipe FAQs

→ How spicy is this soup?

The heat level is adjustable based on the number of chilies you use. Two red chilies provide a medium-spicy kick that's warming but not overwhelming. You can reduce to one chili for milder flavor or increase to three for extra heat. The spice is balanced by the tangy lime and savory broth, creating a harmonious heat rather than an overwhelming burn.

→ Can I make the wontons ahead of time?

Absolutely. You can prepare and fill the wontons up to 24 hours in advance. Arrange them in a single layer on a baking sheet, cover with plastic wrap, and refrigerate. Keep them under a damp cloth to prevent drying out. When ready to cook, they'll go directly into the simmering broth.

→ What's the best substitute for galangal?

Fresh ginger makes the best substitute for galangal if you can't find it at your local Asian market. While galangal has a distinct pine-like citrusy flavor, ginger provides a similar warm, aromatic note that works beautifully in the broth. Use slightly more ginger than galangal called for to maintain the aromatic presence.

→ Can I freeze this soup?

The broth freezes beautifully for up to 3 months. However, it's best to freeze the broth and wontons separately. The broth can be frozen in portions, while uncooked wontons should be frozen on a tray first then transferred to a bag. Cook frozen wontons directly in the thawed, reheated broth.

→ How do I make this vegetarian?

For a plant-based version, use vegetable stock instead of chicken stock and replace the fish sauce with soy sauce or a vegetarian fish sauce alternative. Fill wontons with crumbled tofu mixed with the same seasonings, and omit the shrimp. The result is still incredibly flavorful and satisfying.

→ Why remove the lemongrass and herbs before serving?

Lemongrass stalks, kaffir lime leaves, and galangal are very aromatic and tough. They're meant to infuse flavor into the broth rather than be eaten. Removing them after simmering ensures a pleasant eating experience without encountering tough, fibrous pieces in your bowl.