# What You'll Need:
→ Wontons
01 - 7 oz ground pork or chicken
02 - 1 tablespoon soy sauce
03 - 1 teaspoon sesame oil
04 - 1 teaspoon grated ginger
05 - 1 garlic clove, minced
06 - 1 spring onion, finely chopped
07 - 1/4 teaspoon white pepper
08 - 20 wonton wrappers
→ Tom Yum Broth
09 - 6 cups low-sodium chicken stock
10 - 3 stalks lemongrass, trimmed and smashed
11 - 4 kaffir lime leaves, torn
12 - 4 slices galangal or ginger
13 - 2 red chilies, sliced
14 - 7 oz mushrooms, sliced
15 - 2 medium tomatoes, quartered
16 - 3 tablespoons fish sauce
17 - 2 tablespoons fresh lime juice
18 - 1 teaspoon sugar
19 - 3.5 oz baby bok choy or spinach
20 - 3.5 oz peeled shrimp, optional
→ Garnishes
21 - Fresh coriander leaves
22 - Sliced spring onions
23 - Lime wedges
24 - Chili oil, optional
# Steps:
01 - In a mixing bowl, combine ground pork, soy sauce, sesame oil, grated ginger, minced garlic, chopped spring onion, and white pepper. Mix thoroughly until all ingredients are evenly incorporated.
02 - Place 1 teaspoon of filling in the center of each wonton wrapper. Moisten the edges with water, then fold and seal into triangles or envelope shapes. Cover assembled wontons with a damp cloth to prevent drying.
03 - Bring chicken stock to a simmer in a large pot. Add lemongrass stalks, kaffir lime leaves, galangal slices, and red chilies. Simmer for 10 minutes to extract and develop aromatic flavors.
04 - Add sliced mushrooms and quartered tomatoes to the broth. Simmer for 5 minutes until vegetables soften. Using a slotted spoon, remove lemongrass, galangal, and kaffir lime leaves.
05 - Stir in fish sauce, lime juice, and sugar. Taste the broth and adjust seasoning with additional lime juice or fish sauce as needed to achieve desired balance of tanginess and umami.
06 - Gently add assembled wontons and shrimp, if using, to the simmering broth. Cook for 4 to 5 minutes until wontons float to the surface and shrimp turn pink.
07 - Add bok choy or spinach to the broth and simmer for 1 minute until leaves wilt and become tender.
08 - Ladle soup into individual bowls. Top each serving with fresh coriander leaves, sliced spring onions, lime wedges, and a drizzle of chili oil if desired.
