This Easy Thai Wonton Soup is made with homemade wontons and vegetables for a hearty and comforting soup.
Homemade wontons may seem intimidating, but they are pretty easy once you practice making a few.
The filling combinations are endless, so feel free to get creative once you get the hang of it. This soup is loaded with nutrients and the wontons give it some good protein.
Ingredients and Substitutions
Wonton Wrappers- Either square or round Gyoza Skins, which is what I use in the video. You'll be able to find both variations at an Asian market, but I've also been able to find them at a local grocery store.
Keep the wrappers in the package until you are ready to use them, so they don't dry out. If the wonton wrappers are frozen, thaw overnight in the refrigerator.
Use any leftover wrappers to make cream cheese wontons.
Filling: I'm use Ground Pork, but ground chicken or shrimp are popular too.
The ground pork is mixed with soy sauce, minced garlic, chopped cilantro leaves and stems. Mix it well to get everything combined evenly.
Vegetables- I made this soup with lots of vegetable to make it a filling meal. You'll commonly find most Thai Wonton soups with just broth and wontons.
This soup has cabbage, carrots, zucchini, broccoli, and white onion. But feel free to use any type of veggies or omit for a plain wonton soup.
Broth- I've used both a vegetable broth or chicken broth for this soup. Don't rely on the vegetables to flavor the soup. We are only boiling them for a few minutes just till tender.
Otherwise if you boil them too long they will get mushy. Same goes with the wontons.
How to Fold Wontons
Watch the YouTube Video to see how I fold the wontons.
Start by placing the filling in the middle of the wonton wrapper, dip your finger in water and rub it around the entire edge of the wrapper. If the wrappers are drying out, you will need more water to create a seal.
Fold over to create a half seal and push out any air pockets. You can leave the wontons in a half seal or make some pleats at the top.
These are getting boiled and will wrinkle, so the pleats don't need to be perfect.
How to Make Wonton Soup
Since the wontons will start to come apart after boiling too long, we want to cook them separately.
Have a small pot of water boiling and add your wontons. The filling is raw, so they will need about 3-5 minutes of boiling time.
The wontons will float to the top once they are done. Remove the cooked wontons and place into individual soup bowls for serving. I usually do about 5-6 wontons per a person.
Add chopped vegetables and broth to a medium/large soup pot and bring to boil. I also add coconut aminos or soy sauce, for more umami flavor.
Simmer on a medium heat for about 5 minutes or until veggies are slightly tender but still have some bite to them.
To serve, ladle in the broth and veggies into serving bowls with the wontons.
Garnish with a dash of white pepper, squeeze of lime/lemon, fried garlic, or spicy chili oil.
Frequently Asked Questions
This soup is best eaten right away, since the wontons will get soggy the longer they sit in the broth. You can have all your veggies chopped and filling prepped and stored in a separate container in the refrigerator a day ahead.
The wontons can be made ahead of time and stored in a freezer safe bag or container in the freezer. Place them in a bag in a single layer to prevent them from sticking together. Or place a piece of wax or parchment paper between layers. Once frozen the wontons can be stored together.
This is great to have for quick soups or snacks. Just keep in mind that if the wontons are frozen, they will need to be boiled a little longer to get cooked through.
The filling is the same ingredients I used for my Thai Glass noodle soup.
More Thai Soup Recipes
Thai Wonton Soup
- 4 Cups Mixed Vegetables (Cabbage, Zucchini, Broccoli, Carrots, and White Onion) Cut into small chunks
- 4 Cups Low Sodium Vegetable or Chicken Broth or use water with bouillon
- 1 Tablespoon Soy Sauce or Coconut Aminos (add more if needed)
- Lime or lemon Squeeze a little right before serving.
- Chili Oil, White Pepper, or fried garlic for ganish
- Mix minced garlic, chopped cilantro, and soy sauce into ground pork and combine well, set aside.
- Have wonton wrappers in a bag or covered with a towel to prevent drying. Get a small bowl of water for the 'glue'.
- Place the filling into the middle of the wonton wrapper. Dip your finger in water and run across the entire edge of the wonton wrapper. Fold over to create a half seal. Push out any air pockets and ensure the edges are sealed together. You can leave it as is or make pleats. The wontons will wrinkle after boiling, so they don't need to be perfect.
- Place wontons in a small pot of boiling water and boil for 3-5 minutes to cook the pork. They will float to the top when done. Remove wontons and distribute into individual soup bowls.
- In a large pot add Vegetable or chicken broth and bring to a boil. Add all your chopped vegetables along with soy sauce or coconut aminos. Boil for about 5 minutes until veggies are tender, but still have some crunch to them. Boiling them too long will cause the veggies to be too mushy. Taste and see if additional salt or soy sauce is needed. Ladle broth and vegetables into the soup bowls with the wontons. Add a dash of white pepper, chili oil, fried garlic, and a squeeze of lime/lemon before serving.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.