Save to Pinterest Experience the ultimate fusion of comfort and zest with Tom Yum Wonton Soup. This vibrant dish bridges the gap between delicate Chinese dumplings and the bold, aromatic essence of Thai street food, resulting in a clear, spicy, and tangy broth that warms the soul. Perfect for those who crave the complexity of lemongrass and galangal paired with the satisfying bite of tender pork dumplings.
Save to Pinterest This recipe is designed to bring restaurant-quality flavors into your kitchen. By infusing a simple chicken stock with fresh aromatics like lemongrass and kaffir lime leaves, you create a sophisticated base that highlights the plump, hand-folded wontons.
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), 2 red chilies (sliced), 200 g mushrooms (sliced), 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 Base
- 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.
- Add Vegetables
- Add mushrooms and tomatoes to the broth. Simmer for 5 minutes. Remove lemongrass, galangal, and kaffir lime leaves with a slotted spoon to ensure a clear soup.
- Season the Soup
- Add fish sauce, lime juice, and sugar. Taste and adjust seasoning with more lime or fish sauce if desired to hit that perfect spicy-tangy balance.
- Cook Wontons and Protein
- 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 baby bok choy or spinach and simmer for 1 minute until wilted.
- Serve and Garnish
- Ladle the soup into bowls. Top with fresh coriander, spring onions, lime wedges, and a drizzle of chili oil if desired.
Zusatztipps für die Zubereitung
For the best aromatic results, ensure you smash the lemongrass stalks before adding them to the pot; this releases the essential oils. If you cannot find galangal, fresh ginger is a suitable substitute, though it will provide a slightly more peppery flavor than the citrusy notes of galangal.
Varianten und Anpassungen
To make a vegetarian version of this dish, use firm tofu or finely chopped mushrooms for the wonton filling, substitute the chicken stock with vegetable stock, and replace the fish sauce with soy sauce or tamari.
Serviervorschläge
While this soup is a complete meal on its own, you can serve it with a side of steamed jasmine rice to soak up the flavorful broth for a heartier Asian fusion feast.
Save to Pinterest Whether you are seeking a light lunch or a vibrant dinner starter, this Tom Yum Wonton Soup offers a masterclass in balancing complex flavors with simple techniques. Enjoy the warmth and brightness of this Thai-Chinese classic!
Recipe Questions & Answers
- → Can I make this soup vegetarian?
Yes, substitute the ground pork with crumbled tofu, use vegetable stock instead of chicken stock, and replace fish sauce with soy sauce or tamari. Omit the shrimp or use plant-based shrimp alternatives.
- → How spicy is this dish?
The spice level is adjustable based on the number of red chilies you add. Start with two sliced chilies for moderate heat, or increase to four for a fiery kick. You can always serve extra chili oil on the side for diners to customize their bowl.
- → Can I freeze the wontons for later?
Absolutely. Arrange uncooked wontons on a baking sheet and freeze until solid, then transfer to an airtight container. They'll keep for up to 3 months. Cook frozen wontons directly in the broth, adding 2-3 minutes to the cooking time.
- → What can I use if I can't find galangal?
Fresh ginger makes an acceptable substitute, though the flavor profile will be slightly different. Use a bit more ginger than galangal called for, as galangal has a more intense, piney citrus flavor that ginger doesn't fully replicate.
- → How do I store leftovers?
Store soup and wontons separately in airtight containers in the refrigerator for up to 3 days. Reheat the broth first until simmering, then gently add the wontons to warm through. The wrappers may become slightly softer but will still be delicious.
- → Can I use store-bought frozen wontons?
Yes, frozen pork or chicken wontons from Asian markets work well in this soup. Skip the wonton preparation step and cook them directly in the simmering broth for 4-5 minutes longer than fresh wontons, until they float and are heated through.