Thai Wonton Soup Recipe

This recipe for wonton soup has a special place in my heart because it combines the comfort of a warm, flavorful broth with the excitement of crafting homemade wontons. The balance of savory pork, fragrant ginger, and the zesty kick of lime juice always hits the spot, making it a perfect treat to enjoy with friends on a cozy night in.

I adore the equilibration of flavors in this soup, which is a family recipe. It could also be called Thai dumpling soup, because the most tender part of the recipe is making the dumplings—or as they are called in Thailand, wontons.

I instruct my sons to fold the wontons as the secret to this recipe. Generating the seal is what makes it a wonton.

The filling is also important; I use delectable ground pork that my butcher grinds fresh. Then I add gobs of scallions, sesame oil, and some spices.

Ingredients

Ground Pork: A protein- and fat-rich food that provides hearty nourishment.

Green onions: Provide crisp texture, a mild onion flavor, and antioxidants.

Soy Sauce
Adds umami and depth with its fermented complexity.

Fish sauce: Supplies genuine flavor and serves up a satisfying, salty taste.

Sesame Oil: Gives the dish a wonderful nutty flavor and is a source of healthy fats.

Ginger: Contributes a zesty, warming spice and helps with digestion.

Soup: Comforting, protein-rich, flavorful base.

Chicken broth.

Bok choy is filled with fiber, vitamins, and a mild sweetness.

Lime juice: The soup benefits from a fresh, bright, tangy zest.

Oil of chili: Makes available a spicy kick and beneficial content of capsaicin.

Ingredient Quantities

• 1 lb ground pork
• 1/4 cup finely chopped scallions
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sesame oil
• 1 teaspoon ground white pepper
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• 1 package wonton wrappers
• 8 cups chicken broth
• 2 cups baby bok choy, chopped
• 1/2 cup sliced mushrooms (shiitake or button)
• 2 tablespoons soy sauce (for broth)
• 1 tablespoon fish sauce (for broth)
• 2 teaspoons lime juice
• Fresh cilantro leaves for garnish
• Chili oil or hot sauce for serving

Instructions

1. In a big mixing bowl, combine ground pork, fine scallions, soy sauce, fish sauce, sesame oil, and ground white pepper—that’s the basic flavoring. Then there’s minced garlic (added for an umami flavor boost), and grated fresh ginger (for warmth and spice). And it’s mixed until beautifully, seamlessly, incorporated.

2. Put a small spoonful of the pork mixture in the center of a wonton wrapper. Wet the edges of the wrapper with water, fold over to form a triangle, and press out any air there might be in the wrapper. Seal the edges well. Repeat this with the remaining wrappers and pork mixture.

3. In a sizable pot, bring 8 cups of chicken broth to a simmer. Add the mushrooms, which have been sliced, and the baby bok choy, which has been chopped, and let everything cook for about 5 minutes until tender.

4. In a bowl, combine 2 tablespoons soy sauce, 1 tablespoon fish sauce, and lime juice. Stir into the broth. Adjust seasoning to taste.

5. Place the wontons carefully in the broth that is simmering. Allow them to cook in the broth for approximately 5-6 minutes, or until they are entirely cooked and have risen to the top.

6. Separate the soup into bowls, ensuring that each bowl contains the same number of wontons and vegetables.

7. Each bowl should be garnished with leaves of fresh cilantro.

8. Serve hot, with chili oil or hot sauce on the side for those who like an extra kick.

9. Adjust any seasoning needed and taste before serving.

10. Savor the flavors of your soup and enjoy every delightful bite of this deceptively simple dish.

Equipment Needed

1. Large mixing bowl
2. Spoon or spatula for mixing
3. Small bowl (for wetting edges of wrappers)
4. Knife and cutting board (for chopping and slicing)
5. Grater (for ginger)
6. Sizable pot
7. Measuring spoons
8. Ladle
9. Soup bowls for serving
10. Tongs or slotted spoon (for handling wontons)

FAQ

• Q: Can I use a different type of meat for the wontons?A: Yes, you can substitute ground chicken or turkey for the pork; however, they may yield a slightly different flavor profile.
• Q: How do I keep the wontons from falling apart when cooking?A: Ensure that the edges of the wonton wrappers are tightly sealed with water to prevent them from unwrapping during cooking.
• Q: Can I freeze the wontons for future use?A: Absolutely. Place them on a baking sheet in a single layer and freeze until solid. Then, put them in a zip-top bag and store them for up to 3 months.
• Q: Is there a substitute for fish sauce if I can’t find it?A: Soy sauce mixed with a pinch of sugar can be used, but it won’t match the umami flavor of fish sauce exactly.
• Q: What should I do if I don’t like spicy foods?A: Omit the chili oil or hot sauce when serving, and the soup will still be delicious and not at all bland. If you serve this to someone who gets easily riled up and sees the word “chili” as some kind of cooking communism, they can always add their own hot sauce to taste.
• Q: How do I make the soup vegetarian?A: Substitute the ground pork with very finely chopped tofu or mushrooms, very low-sodium vegetable broth, and leave out the fish sauce.

Substitutions and Variations

Pork that is ground: If you use chicken or turkey that is ground, you can get a similar taste and texture.
Chives or shallots: Use these finely chopped ingredients in place of scallions.
Fish sauce: Substitute soy sauce or tamari for an equally umami flavor.
Wonton wrappers: Use gyoza wrappers if unavailable, or make your own thin dough.
Baby bok choy: Replace with Napa cabbage or spinach.

Pro Tips

1. For an extra burst of flavor in your filling, consider marinating the ground pork mixture for at least 30 minutes before assembling the wontons. This will help the flavors meld together more thoroughly.

2. When sealing the wontons, ensure the wrappers are properly moistened and pressed out to remove all air bubbles. This will prevent them from bursting during cooking and allow them to maintain their shape.

3. For a richer broth, you can add a few slices of ginger and some smashed garlic cloves to the chicken broth while it’s simmering. Remove them before serving for a subtler infusion of flavor.

4. To achieve perfectly cooked wontons without overcooking the vegetables, consider briefly blanching the bok choy and mushrooms separately, then adding them back to the broth just before serving.

5. If you enjoy a bit of crunch, add some crispy fried shallots or garlic as a topping alongside the fresh cilantro. This will add both texture and depth to your dish.