A classic comforting street food you can find in Thailand. Perfect for cold days, but also great in the summer cuz let's face it, it's summer everyday in Thailand and if we can enjoy it, you can too! Super easy to make, and you can make the wontons in advance!
If you have wonton wrappers leftover, also check out how to make shumai. They're the dim sum classic pork and shrimp dumplings that are super easy to make, and use many of the same ingredients you already have for the wontons!
For another light and comforting soup, try my Thai chicken potato soup that was a staple in my household in Thailand!
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Wonton Soup เกี้ยวนำ้
- Yield: 40 wontons (serves 5-6)
Ingredients
Wontons
- 2 cloves garlic
- ¼ tsp white peppercorns
- 2 cilantro roots or 6 stems
- 120 g shrimp, cut into chunks
- 150 g ground pork
- 1 egg
- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 tsp sugar
- 2 tsp tapioca starch
- About 40 wonton wrappers
Broth
- 4.5 cups pork or chicken stock (I estimate ¾ cup of stock per person)
- ½ tsp salt
- 1½ Tbsp soy sauce
- ½ Tbsp fish sauce
- 1½ tsp sugar
- Ground white pepper, to taste
Finishing Touches
- Vegetables: I use baby bok choy, but you can use any other greens you like, or no greens at all.
- Fried garlic and garlic oil (simply chopped garlic fried in oil until golden, watch fried garlic tutorial at 3:06)
- Chili oil (optional), you can use store bought chili oil or make your own by simply frying some dried chili flakes over low heat in vegetable oil just until the flakes darken slightly.
- Chopped green onions and/or cilantro for garnish
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Instructions
Pound garlic, white peppercorns and cilantro roots in a mortar and pestle into a paste. In a food processor, add the garlic mixture, shrimp, ground pork, egg, soy sauce, oyster sauce, sugar, and tapioca starch; process just until there are no more big chunks of shrimp. Remove from food processor and stir together one more time to ensure even mixing. At this point you can taste the mixture by cooking up a small amount in the microwave—it only takes a few seconds to cook!
Lay wonton wrappers out and put 1 rounded teaspoon of filling in the centre. Keep the rest of wonton wrappers covered under a towel or in a ziplock bag so they don't dry out. Wrap the wontons into a "ruffled purse" by following the instructions in the video (at 3:38) or watch this video to see 5 different ways you can wrap wontons.
Bring a large pot of water to a boil for blanching wontons. In another pot, bring the stock to a simmer, then add all remaining broth ingredients. Cover and keep hot until ready to serve. Blanch the bok choy (or other vegetables you're using) for 1 minute in the boiling water and place into serving bowls, shaking off as much water as you can. Boil wontons in the same water for about 1-1½ minutes or until fully cooked; drain and add to the serving bowls. Ladle the broth over the wontons, top with fried garlic, chili oil, and green onions. Serve immediately.
Kendra says
My family loves this recipe! It is one they are always asking for and they can’t get enough of it! It’s super easy to follow too
Bob says
Better than at least 4 restaurants I've tried!
Quite simple, easy to freeze/store.
Vee says
Great recipe! Simple and authentic taste!
Tina says
Excellent wontons. Not very Chinese tasting; definitely has a Thai twist, but still generally Asian enough to be used in more Chinese applications.
I often make a large batch of these and freeze them, and I like to serve them as a soup just like in this recipe to friends who fly in to town (always have pork broth in your freezer too). These also go well in the "street noodles with bbq pork" dish.
Sometimes I go for a more Chinese direction but still use her general liquid/seasoning ratio for a good jumping off point for my desired filling flavor. All in all, a very reliable recipe.