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Thai Wonton Soup Recipe

Name: Nawa Thai Manhattan Beachs Thai Wonton Soup Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 300 g ground pork; 150 g shrimp (peeled, deveined, finely chopped); 30 count wonton wrappers; 1 count shallot (finely minced); 2 count garlic clove (minced); 2 tbsp fresh cilantro (finely chopped); 2 tbsp green onion (white part finely sliced); 1 tsp fish sauce; 1 tsp light soy sauce; 1 tsp sesame oil; 1 tsp white pepper; 1 count egg (beaten, for sealing); 1200 ml chicken broth (low-sodium preferred); 300 ml water; 25 g galangal or ginger (sliced); 2 count lemongrass stalk (smashed, cut into 4 pieces); 4 count kaffir lime leaves (optional, torn); 1 tbs Thai red curry paste; 2 tsp fish sauce (for broth seasoning); 1 tsp palm sugar or brown sugar; 1 tsp vegetable oil; 200 g bok choy or baby spinach; 100 g shiitake mushrooms (sliced) or button mushrooms; 120 g rice noodles (thin) or glass noodles (optional); 1 count lime (cut into wedges); 2 tbsp fresh cilantro leaves (for garnish); 2 tbsp green onion (thinly sliced, green part); 1 tsp fresh red chili slices or chili oil; 0 to taste soy sauce or extra fish sauce (to taste); 2 tbsp crushed peanuts (optional)

Inspired by Nawa Thai Manhattan Beach

Time50m

Serves4

Make Thai Wonton Soup Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Wontons (filling & wrappers)

10.6 oz (300 g) ground pork

5.29 oz (150 g) shrimp (peeled, deveined, finely chopped)

30 count Wonton wrappers

1 count shallot (finely minced)

2 count garlic clove (minced)

2 tbsp fresh cilantro (finely chopped)

2 tbsp green onion (white part finely sliced)

1 tsp Fish sauce

1 tsp light soy sauce

1 tsp Toasted sesame oil

1 tsp White pepper

1 count egg (beaten, for sealing)

Soup broth

5.07 cup (1200 ml) chicken broth (low-sodium preferred)

1 1/4 cup (300 ml) water

7/8 oz (25 g) galangal or ginger (sliced)

2 count lemongrass stalk (smashed, cut into 4 pieces)

4 count kaffir lime leaves (optional, torn)

1 tbs Thai red curry paste

2 tsp fish sauce (for broth seasoning)

1 tsp palm sugar or brown sugar

1 tsp Tuscany sunflower oil

Soup additions & garnishes

7.05 oz (200 g) bok choy or baby spinach

3 1/2 oz (100 g) shiitake mushrooms (sliced) or button mushrooms

4 1/4 oz (120 g) rice noodles (thin) or glass noodles (optional)

1 count lime (cut into wedges)

2 tbsp fresh cilantro leaves (for garnish)

2 tbsp green onion (thinly sliced, green part)

1 tsp fresh red chili slices or chili oil

Optional finishing

0 to taste soy sauce or extra fish sauce (to taste)

2 tbsp crushed peanuts (optional)

Method

Wontons (filling & assembly)

Make the filling

In a medium bowl combine ground pork, chopped shrimp, minced shallot, minced garlic, chopped cilantro, white part of green onion, fish sauce, light soy sauce, sesame oil, and white pepper. Mix thoroughly until sticky and well combined (about 1–2 minutes). Chill for 10 minutes to firm up the mixture if time allows.

Assemble wontons

Place a wonton wrapper on a clean surface. Brush the edges lightly with beaten egg. Spoon about 1 tablespoon of filling into the center of each wrapper. Fold wrapper into a triangle, press edges tightly to seal, removing any air pockets. Bring the two opposite corners together over the filling and press to seal (or fold into desired wonton shape). Repeat until all wrappers are filled. Cover assembled wontons with a damp towel to prevent drying.

Soup broth

Prepare base

In a large pot heat 1 tsp vegetable oil over medium heat. Add sliced galangal (or ginger) and smashed lemongrass pieces; sauté 1 minute until fragrant. Add Thai red curry paste and cook 30–45 seconds, stirring, to bloom the spices.

Simmer broth

Add chicken broth and water to the pot along with torn kaffir lime leaves. Bring to a gentle boil, then reduce heat to a simmer. Simmer uncovered for 10 minutes to infuse flavors. Season with 2 tsp fish sauce and 1 tsp palm sugar; taste and adjust seasoning (add a little more fish sauce for saltiness or sugar for balance).

Cooking wontons, noodles & vegetables

Bring the broth back to a gentle boil. Carefully add the assembled wontons in a single layer, avoiding crowding; cook 4–5 minutes for fresh wontons (or until wrappers are translucent and filling reaches 74°C/165°F). If using frozen wontons, add 1–2 minutes to the cook time.

If using rice or glass noodles, cook them separately according to package instructions (usually soaking or 3–5 minutes boiling), drain and portion into serving bowls. Alternatively, add noodles directly to the simmering broth for the last 2–3 minutes if desired.

About 1–2 minutes before the wontons are done, add sliced mushrooms and bok choy (or spinach) to the broth and simmer until just wilted and tender.

To serve & garnish

Divide noodles (if used) among bowls. Using a slotted spoon, place 4–6 cooked wontons into each bowl then ladle hot broth with mushrooms and vegetables over them.

Garnish each bowl with green onion greens, fresh cilantro leaves, a squeeze of lime, and red chili slices or a drizzle of chili oil. Offer extra soy sauce or fish sauce and crushed peanuts at the table for customization.