Tom Yum Wonton Soup

Tom Yum Wonton Soup is a vibrant Asian fusion masterpiece that brings together the bold, zesty essence of Thai cuisine and the comforting tradition of Chinese dumplings. This aromatic soup features a clear, spicy, and tangy broth infused with lemongrass and kaffir lime, serving as the perfect bath for delicate, handmade wontons. In just 55 minutes, you can create a dairy-free meal that yields four satisfying servings, each offering a complex balance of flavors.

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The secret to this soup lies in the aromatic infusion of the broth. By simmering lemongrass, galangal, and kaffir lime leaves, you create a deep, fragrant base that perfectly complements the succulent pork or chicken filling of the wontons. Whether you are looking for a light lunch or a sophisticated starter, this fusion dish delivers an authentic taste of Southeast Asian culinary harmony.

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, 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).

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Instructions

Step 1: Prepare the Wonton Filling

In a mixing bowl, combine the ground pork, soy sauce, sesame oil, grated ginger, minced garlic, chopped spring onion, and white pepper. Mix thoroughly until the ingredients are well incorporated.

Step 2: Assemble the Wontons

Place 1 teaspoon of filling in the center of each wonton wrapper. Moisten the edges with a little water, then fold and seal them into triangles or envelopes. Keep the prepared wontons under a damp cloth to prevent them from drying out.

Step 3: Infuse the Broth

In a large pot, bring the chicken stock to a simmer. Add the smashed lemongrass, kaffir lime leaves, galangal slices, and sliced chilies. Let it simmer for 10 minutes to extract the aromatic oils.

Step 4: Cook the Vegetables

Add the sliced mushrooms and quartered tomatoes to the pot. Simmer for an additional 5 minutes. Once the broth is fragrant, use a slotted spoon to remove the lemongrass, galangal, and kaffir lime leaves.

Step 5: Season the Soup

Stir in the fish sauce, lime juice, and sugar. Taste the broth and adjust the seasoning with extra lime or fish sauce if you prefer a tangier or saltier profile.

Step 6: Cook Wontons and Shrimp

Gently drop the prepared wontons and the optional shrimp into the simmering broth. Cook for 4–5 minutes; the wontons are ready when they float to the surface and the shrimp turn pink.

Step 7: Final Touch and Serving

Add the baby bok choy or spinach and simmer for just 1 minute until wilted. Ladle the soup into bowls and garnish with fresh coriander, spring onions, lime wedges, and a drizzle of chili oil.

Zusatztipps für die Zubereitung

To ensure success, use a large pot for the broth and a slotted spoon for removing aromatics. Be mindful of allergens: this dish contains wheat, soy, and fish sauce. If using shrimp, it also contains shellfish. Using low-sodium chicken stock is recommended to better control the final salt levels of the soup.

Varianten und Anpassungen

For a vegetarian-friendly version, replace the ground meat in the wontons with seasoned crumbled tofu. Use vegetable stock instead of chicken stock, and substitute the fish sauce with soy sauce or tamari to maintain the savory umami flavor without the seafood components.

Serviervorschläge

While this soup is quite filling on its own, it pairs excellently with a side of steamed jasmine rice for a more substantial meal. Serve the soup in deep ceramic bowls to keep the broth hot, and provide extra lime wedges on the side so guests can adjust the acidity to their liking.

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Enjoy the invigorating heat and citrusy brightness of this Tom Yum Wonton Soup. It is a wonderful way to bring the complex flavors of Asian fusion cooking into your home kitchen, providing a healthy and delicious meal that is as beautiful as it is flavorful.

Quickly chop vegetables, blend sauces, and prepare dips or dressings for fast, everyday meal prep.

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Recipe Guide

→ What makes tom yum broth different from other soups?

The distinctively sour and spicy profile comes from the holy trinity of Thai aromatics: lemongrass, galangal, and kaffir lime leaves, balanced with fresh lime juice and fish sauce.

→ Can I make the wontons ahead of time?

Absolutely. Assemble uncooked wontons and freeze them in a single layer, then transfer to a freezer bag. They cook directly from frozen in the simmering broth.

→ How spicy is this soup?

Mild to medium heat from two red chilies. Adjust the spice level by reducing chilies for a gentler bowl or adding more for extra kick.

→ What's the best way to fold wontons?

Place filling in the center, moisten edges with water, fold into a triangle, then bring the two corners together and pinch to seal. Keep unused wrappers covered to prevent drying.

→ Can I use store-bought wontons instead?

Frozen store-bought wontons work perfectly in a pinch. Just drop them into the broth during the last few minutes of cooking until they float to the surface.

→ What vegetables can I add to the broth?

Baby corn, snow peas, or sliced carrots complement the flavors beautifully. Add hearty vegetables earlier in simmering, delicate greens like spinach in the last minute.