# List of Ingredients:
→ 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 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
# Directions:
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 well incorporated.
02 - Place 1 teaspoon of filling in the center of each wonton wrapper. Moisten the edges with water, fold into triangles, then bring the two points together to form envelopes. Set assembled wontons aside under a damp cloth.
03 - In a large pot, bring chicken stock to a simmer. Add lemongrass, kaffir lime leaves, galangal, and red chilies. Simmer for 10 minutes to develop aromatic flavors.
04 - Add sliced mushrooms and quartered tomatoes to the broth. Simmer for 5 minutes. Remove lemongrass, galangal, and kaffir lime leaves using a slotted spoon.
05 - Add fish sauce, lime juice, and sugar to the broth. Taste and adjust seasoning with additional lime juice or fish sauce as desired.
06 - Gently add assembled wontons and shrimp to the simmering broth. Cook for 4 to 5 minutes until wontons float and shrimp turn pink.
07 - Add bok choy or spinach to the broth and simmer for 1 minute until wilted.
08 - Ladle soup into bowls and garnish with fresh coriander leaves, sliced spring onions, lime wedges, and a drizzle of chili oil if desired.
