# What You 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 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 bowl, combine ground pork, soy sauce, sesame oil, ginger, garlic, spring onion, and white pepper. Mix until well incorporated.
02 - Place 1 teaspoon filling in the center of each wonton wrapper. Moisten edges with water, fold, and seal into triangles or envelopes. Cover with a damp cloth.
03 - In a large pot, bring chicken stock to a simmer. Add lemongrass, kaffir lime leaves, galangal, and chilies. Simmer for 10 minutes to develop aromatic flavors.
04 - Add mushrooms and tomatoes to the broth. Simmer for 5 minutes. Remove lemongrass, galangal, and kaffir lime leaves with a slotted spoon.
05 - Add fish sauce, lime juice, and sugar. Taste and adjust seasoning with additional lime or fish sauce as desired.
06 - Gently add wontons and shrimp, if using, to the simmering broth. Cook for 4 to 5 minutes until wontons float and shrimp turn pink.
07 - Add bok choy or spinach and simmer for 1 minute until wilted.
08 - Ladle soup into bowls. Top with coriander, spring onions, lime wedges, and a drizzle of chili oil if desired.
