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Shrimp and Pork Wontons with Tom Yum Soup

Comforting Shrimp Wontons in Thai Tom Yum Soup
This flavourful Thai soup is infused with fragrant lemongrass and lime leaves, loaded with juicy pork and shrimp wontons.

Ingredients

15 - 18 Shrimp Wontons

  • Pork
  • 2 Lbs Shrimp
  • Lime Leaves
  • Lemon Grass
  • Coconut Milk
  • Wonton Wrapper
  • Onions
  • Cilantro

Fillings

  • 150 g Ground Pork
  • 1 tsp grated Ginger
  • 1 tbsp chopped green onions
  • 1 tsp Soy sauce
  • 1/2 tsp Chicken bouillon
  • 1/2 tsp Oyster sauce
  • 1 tsp Sesame oil
  • 1 tsp Cooking wine
  • 1/2 tbsp Cornstarch
  • 1/2 tsp Sugar
  • 1 tsp Peppers

Tom Yum Soup Base - 2 Servings

  • 2 cups Chicken soup
  • 1 tsp Cooking oil
  • 3 lime leaves
  • 1 lemon grass stalk, smashed and cut into 1 inch
  • 1 red chilli - sliced
  • 1/2 tbsp fish sauce
  • 2 tsp sugar
  • 1 tsp chicken bouillon
  • 1 tbsp Tom Yum paste
  • 4 tbsp coconut
  • 1 tbsp lime juice (optional)

Instructions

  • Combine the wonton seasoning with ground pork and mix thoroughly
  • Peel, devein the shrimp, leaving the tail on, and pat dry
  • Place 1 tsp of pork filling in the centre of a wonton wrapper and spread evenly.
  • Lay the shrimp on top of the pork
  • Moisten two edges of the wrapper with water, then roll from the bottom up.
  • Repeat for all the shrimp. Any leftover pork fillings can be shaped into small meatballs to add to the soup
  • Boil the shrimp-pork wontons for 3-4 minutes, or until fully cooked.
  • In a small pot over medium heat, heat oil, then saute smashed lemongrass and red chilli until aromatic.
  • Add chicken stock and bring to a boil, then add lime leaves.
  • Reduce heat and let simmer for 5 minutes.
  • Stir in the soup seasonings and coconut milk, brining it back to a boil.
  • Remove from heat, and add lime juice for an extra tang.
  • Place and cooked shrimp wontons in a bowl then ladle over the fragrant Tom Yum soup.
  • Garnish with fresh chilli, green onions, and cilantro