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Clear tom yum wonton

by SG Chef
Tom yum wonton soup
Tom yum wonton soup

As most people know, Wonton originated from China and Tom Yum originated from Thailand. So one day, when I was selecting content for this blog, I thought about combining both of my favourite dishes and here you go, a combined delicacy inspired from food from Asia. And surprisingly, it is easy to make and great in taste.


Serves 4                                         
1 cup = 250ml

For Wonton:

  • Minced chicken- 250g
  • Minced ginger- 1tbsp
  • Chopped green onion/Spring onion- 2
  • Soy sauce- 1 tbsp
  • Wonton wraps- 200g

For Tom Yum (Clear Base)

  • Thai Red Chilli- 5
  • Lemongrass- 2
  • Sliced white/yellow onion-1
  • Galangal- 2 inches
  • Kaffir Lime Leaves- 5
  • White button mushroom/Oyster mushroom- 6
  • Lime juice- the amount you get from 2 big limes
  • Fish sauce- 3 tbsp
  • Water- 6 cups
  • Cilantro for garnish


  • In a bowl, mix the chicken, ginger, green onion and soy sauce. Based on the strength of the soy sauce, add salt if required.
  • Dab at the corners and sides of the wonton wraps with water. Then, fill the center of the wrap with the chicken mixture (the quantity depends on the size of the wrap) and fold them into various shapes. For this step, let the imagination play. I have tried some shapes. (Please excuse the flimsy folding.)
  • Boil some water. Put the wontons in it. When the wontons come to the surface of the water, it’s cooked. If left for long time, the wontons will become soggy.
  • Bring the water to boil. Add the ingredients mentioned for Tom Yum except lime juice and fish sauce. When the strong fragrance comes from the soup, add fish sauce.
  • Add lime juice after turning off the stove to get a clear soup. If the soup is boiling hot when adding the lime juice,the soup will end up cloudy.

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