Tom Yum Wonton Soup (Print Version)

Zesty tom yum broth meets tender dumplings in this spicy Asian fusion bowl

# Ingredient List:

→ 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 - 6 cups 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

# How to Make:

01 - Combine ground pork, soy sauce, sesame oil, ginger, garlic, spring onion, and white pepper in a bowl. Mix thoroughly until well incorporated.
02 - Place 1 teaspoon filling in the center of each wonton wrapper. Moisten edges with water, fold into triangles or envelopes, and seal completely. Set aside under a damp cloth.
03 - Bring chicken stock to a simmer in a large pot. Add lemongrass, kaffir lime leaves, galangal, and chilies. Simmer for 10 minutes to extract aromatic flavors.
04 - Add mushrooms and tomatoes to the broth. Simmer for 5 minutes. Using a slotted spoon, remove lemongrass, galangal, and kaffir lime leaves.
05 - Add fish sauce, lime juice, and sugar. Taste and adjust seasoning with additional lime juice or fish sauce as desired.
06 - Gently add assembled 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 bok choy or spinach to the broth. Simmer for 1 minute until vegetables are tender and wilted.
08 - Ladle soup into bowls. Top with fresh coriander, sliced spring onions, lime wedges, and chili oil drizzle if desired.

# Expert Advice:

01 -
  • The broth hits every flavor note: spicy, tangy, aromatic, and deeply savory all at once
  • Folding wontons becomes a surprisingly meditative ritual, even if your first dozen look like origami gone wrong
  • Leftovers (if you somehow have any) taste even better the next day when the flavors have had time to really marry
02 -
  • Don't overcook the wontons—once they float, they're done, and any longer turns them into mushy pillows
  • The broth should taste aggressively sour and salty before adding the dumplings because they'll absorb some of that punch
  • Keep a small bowl of water next to your folding station—dry wrappers won't seal and you'll lose filling into the broth
03 -
  • Make extra filling and freeze it in small portions for quick soup nights
  • If your broth turns cloudy, don't stress—it still tastes incredible, especially with all those garnishes
  • Lemongrass freezes beautifully, so buy extra when you find it fresh and stash it for later
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