Homemade Wontons elevate this simple vegetable soup that’s packed with good for you ingredients.
Homemade wontons may seem intimidating to make, but they are actually really easy! Once you get comfortable working with wonton wrappers, the filling combinations are endless! Today I’m sharing a simple recipe for Thai Wontons than can be used in a nutrient packed vegetable soup. Make extra wontons, freeze them in a zip top bag and have them in your freezer for emergency soup, or pan fry them for a quick snack. They always come in handy!
The list of ingredients for this soup isn’t crazy and I was able to get everything at my local grocery store. You can make your own vegetable broth, but the box version is just as good. Don’t try to use the vegetables in the soup as the flavor component. We’re actually only boiling them in the vegetable broth for a few minutes just to get them tender. Otherwise if you boil them too long they will get soggy and mushy. This soup is best eaten right away, but if you need to have things prepped ahead, you can have all your veggies chopped and store them in a container for about a day. The wontons can be frozen for a few months.
Here’s a quick video on how to wrap Wontons-
Now that you know how to wrap wontons, making this Wonton and Vegetable soup will be super easy. Here are some tips to get you going:
- Chop all your veggies and set aside. Make your wonton filling.
- Have your wrappers and a small bowl of water ready. Keep the wrappers in a bag or covered with a cloth so they don’t dry out.
- I use the Purse fold for this soup. It’s essentially folding the wrapper in a rectangle then crimping the top.
- Have a small pot of water boiling to cook the wontons. The filling is raw, so they will need at least 5 minutes of boiling time. Once cooked remove and place in a bowl.
- Add veggies and soup broth to a medium/large soup pot and bring to boil. Add coconut aminos or soy sauce, and simmer on a low boil for about 5 minutes or until veggies are slightly tender but still have some bite to them. Place in a bowl with cooked wontons, a dash of white pepper, squeeze of lime/lemon, and serve immediately.
This soup will definitely warm you up and your family will be impressed with your wonton making skills. You can change up the veggies to whatever you like, even chopped kale would be good! The filling is the same ingredients I used for my Thai Glass noodle soup. If you have extra, try making this soup too.
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Thai Wonton and Vegetable soup
- Wonton Wrappers
- 1/2 lb Ground Pork or Chicken
- 2 Tbsp Chopped Cilantro Stems and Leaves
- 2 Garlic Cloves Minced
- 1 Tbsp Soy Sauce or Coconut Aminos
- 3 Cups Chopped Vegetables I used Cabbage, Zucchinni, Broccoli, Carrots, and White Onion.
- 4 Cups Low Sodium Vegetable Broth/Water I did not have low sodium so used 2 cups Vegetable broth and 2 cups water
- 1 Tbsp Soy Sauce or Coconut Aminos Taste broth and add more if needed
- Dash White Pepper A little goes a long way
- Lime or lemon Squeeze a little right before serving.
- Mix all ingredients for filling and set aside. Have Wonton wrappers in a bag or covered with a towel to prevent drying. Have a small bowl of water for the the 'glue'
- Watch video above on how to easily fold wontons. For the purse fold, wet all 4 corners with water, place a teaspoon of filling in the middle of the wrapper, fold over in a rectangle, then crimp the top.
- Place wontons in a small pot of boiling water and boil for 5 minutes. Remove and place in serving bowls.
- Add Vegetable broth and water into a medium to large pot. Add all your chopped veggies and soy sauce or coconut aminos. Bring to a boil and gently boil for about 5 minutes till veggies are tender, but still have some bite 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. Serve in bowls with the wontons. Add a dash of white pepper and squeeze of lime/lemon before serving.