Pin It I remember the rain drumming against the kitchen window while I struggled to fold my first batch of wontons. My hands were sticky and the kitchen smelled like lemongrass and ginger. That evening was a messy experiment in merging my favorite Thai soup with the comfort of Chinese dumplings. It turned out to be the most soothing meal I have ever created.
Last winter my friend Sarah came over feeling under the weather and I whipped this up on a whim. We sat on the floor surrounded by steam and spice until the bowls were scraped dry. She still asks for the recipe every time she feels a sniffle coming on. It has become our unofficial cure for a bad day or a cold.
Ingredients
- 200 grams Ground Pork: This provides the fatty richness needed to balance the sharp lime broth.
- 1 tablespoon Soy Sauce: A splash of umami keeps the filling seasoned from the inside out.
- 1 teaspoon Sesame Oil: The nutty aroma hits you as soon as you bite into the tender wrapper.
- 1 teaspoon Ginger: Grating it fresh ensures the spice is bright and punchy.
- 1 Garlic Clove: Mincing it finely helps it meld perfectly into the meat.
- 20 Wonton Wrappers: I look for the thin yellow ones that become almost translucent when boiled.
- 1.5 liters Chicken Stock: Use a high quality low sodium version so you can control the saltiness yourself.
- 3 stalks Lemongrass: Smashed stalks release the citrus oils that define the tom yum profile.
- 4 Kaffir Lime Leaves: These add a floral depth that regular lime juice simply cannot match.
- 4 slices Galangal: This root provides a piney heat that is distinct from common ginger.
- 2 Red Chilies: Adjust the amount based on how much heat your tongue can handle.
- 200 grams Mushrooms: These add texture and a savory sweetness to the boiling broth.
- 3 tablespoons Fish Sauce: This is the essential salty backbone of Southeast Asian cooking.
- 2 tablespoons Lime Juice: Freshly squeezed juice gives the broth its signature electric brightness.
- 100 grams Bok Choy: A handful of greens at the end adds a necessary crunch and color.
Instructions
- Mix the Filling:
- Combine your pork with the aromatics and stir until the mixture looks slightly tacky. This ensures the filling stays together inside the wrapper.
- Fold the Wontons:
- Place a teaspoon of meat in the center and wet the edges to create a tight seal. I like to fold mine into little hats to catch the broth.
- Infuse the Broth:
- Bring the stock to a simmer with the lemongrass and lime leaves. You will know it is ready when the whole room smells like a tropical garden.
- Season the Soup:
- Stir in the fish sauce and lime juice to find that perfect balance of salty and sour. Don't be afraid to taste and adjust until it makes your tongue zing.
- Poach the Dumplings:
- Drop the wontons in gently and watch for them to bob to the surface like little clouds. This only takes a few minutes so stay close to the stove.
- Wilt the Greens:
- Toss in the bok choy during the final minute just to soften the stems. This keeps the leaves vibrant and the texture crisp.
Pin It There is a specific silence that happens when people take their first sip of this broth. I saw it happen at my birthday dinner last year when everyone just stopped talking and leaned into the steam. It was the best compliment I could have received.
Finding That Perfect Tangy Balance
Balancing sour and salty is an art form that takes a bit of practice. I usually start with less fish sauce than I think I need because you can always add more later.
The Zen of Folding Wontons
Folding wontons is a meditative process that I actually look forward to on Sunday afternoons. I find that listening to a podcast while working through a stack of wrappers makes the time fly by.
Make the Bowl Your Own
Everyone has a different tolerance for heat so I often serve the chilies on the side. This allows my guests to dictate their own adventure without overwhelming their palates.
- Keep a bowl of lime wedges on the table for extra brightness.
- A spoonful of chili oil adds a beautiful red shimmer to the surface.
- Leftover wrappers can be fried into crispy chips for a snack.
Pin It This soup is a warm hug that wakes up every single one of your taste buds. I hope it brings as much light to your kitchen as it does to mine.
Questions & Answers
- → Can I make the wontons ahead of time?
Yes, you can prepare and fill the wontons up to 24 hours in advance. Store them on a parchment-lined tray, covered with a damp cloth and plastic wrap in the refrigerator. Freeze uncooked wontons for up to 2 months if needed.
- → What can I substitute for galangal?
Fresh ginger is the best substitute for galangal, though it has a milder flavor. Use slightly more ginger than the galangal called for. Galangal has a piney, citrusy note that ginger approximates well enough in this broth.
- → How spicy is this soup?
With 2 red chilies, the soup has a medium heat level. You can easily adjust by reducing to 1 chili for mild or increasing to 3-4 for extra spicy. The spice level is also controlled by how much of the chili seeds you include.
- → Can I use store-bought wontons?
Absolutely. Frozen pork wontons from Asian markets work perfectly. Add them directly to the simmering broth—they'll need about 3-4 minutes to cook through. Skip the first step in the instructions.
- → Is this soup gluten-free?
Traditional versions are not due to wheat-based wonton wrappers and soy sauce. For gluten-free, use rice paper wrappers or simply drop the pork filling directly into the broth as meatballs. Use tamari instead of soy sauce and check that your stock is gluten-free.
- → How long does the broth keep?
The tom yum broth keeps beautifully for 4-5 days refrigerated. In fact, flavors often improve overnight. Store without the wontons and vegetables, adding fresh ones when reheating. The broth also freezes well for up to 3 months.