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Thai wonton soup with spicy lime garlic broth, pork dumplings, fresh cilantro, and sliced red chilies served in a bowl

Bangkok-Style Wonton Soup with Spicy Lime-Garlic Umami Broth

A bold and flavorful Thai wonton soup made with juicy pork dumplings simmered in a rich lime-garlic chili broth, finished with fresh cilantro, green onions, and red Thai chilies for the perfect balance of heat, freshness, and umami.
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Prep Time 25 minutes
Cook Time 10 minutes
Rest/Assemble 5 minutes
Total Time 40 minutes
Course Soup
Cuisine Asian inspired
Servings 4 people
Calories 350 kcal

Equipment

  • Large mixing bowl (for wonton filling)
  • Cutting board
  • Sharp knife (for chopping herbs, chilies, and vegetables)
  • Garlic press or microplane grater (for garlic and ginger)
  • Small bowl of water (for sealing wontons)
  • Large soup pot or stockpot
  • Ladle (for serving soup)
  • Spoon or teaspoon (for filling wontons)
  • Tongs or slotted spoon (for removing or handling wontons, optional)
  • Measuring cups and spoons

Ingredients
  

For the Wontons

  • 1/2 lb ground pork (or ground chicken)
  • 1/4 cup finely chopped shrimp (optional, for extra umami)
  • 1/4 cup green onions finely chopped
  • 1/4 cup fresh bean sprouts finely chopped
  • 1 tbsp fresh ginger grated
  • 2 cloves garlic minced
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tsp sesame oil
  • 1/2 tsp white pepper
  • 25 wonton wrappers

For the Broth:

  • 4 cups chicken broth or vegetable broth
  • 2 tbsp soy sauce dark
  • 1 tbsp soy sauce light
  • 1 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 1 tbsp lime juice fresh
  • 1 tsp brown sugar
  • 1/2 tsp white pepper
  • 1 tbsp chili paste or chili oil, adjust to taste
  • 3 stalks lemongrass optional, lightly smashed
  • 3 kaffir lime leaves optional
  • 2 Thai bird’s eye chilies optional for extra heat
  • 1/2 cup carrots shredded
  • 1/4 cup cilantro chopped

Garnish:

  • 1 Thai red chilies thinly sliced and finely chopped
  • Fresh chopped cilantro or parsley as a milder option
  • green onions chopped
  • Lime wedges for serving

Instructions
 

  • Make the Wonton Filling
    In a bowl, combine: ground pork, shrimp (if using), green onions, bean sprouts, ginger, garlic, soy sauce, fish sauce, sesame oil, and white pepper. Mix until well combined.
    Place about 1 teaspoon of filling in the center of each wonton wrapper. Wet the edges with water, fold, and seal tightly. Repeat until all wontons are prepared.
  • Prepare the Aromatic Broth
    In a large pot, bring chicken broth to a gentle simmer over medium heat.
    Stir in: dark soy sauce, light soy sauce, fish sauce, oyster sauce, lime juice, brown sugar, white pepper, and chili paste.
    Add lemongrass, kaffir lime leaves, and bird’s eye chilies (if using). Let simmer for 10 minutes to develop deep flavor, then remove aromatics.
    Add shredded carrots and chopped cilantro and simmer another 5 minutes.
  • Cook the Wontons
    Carefully drop wontons into the simmering broth.
    Cook for 4–5 minutes, or until they float and the filling is fully cooked.
  • Assemble the Soup
    Ladle wontons and rich broth into bowls, making sure each serving includes carrots and herbs.
  • Finish & Garnish
    Top each bowl with: fresh chopped cilantro (or parsley), thinly sliced Thai chilies, finely chopped chilies, and green onions.
    Serve with lime wedges for a fresh citrus burst.
    • For the most authentic Thai restaurant-style flavor, lightly smash the lemongrass and kaffir lime leaves before simmering—this releases maximum aroma and creates a deeper, more fragrant spicy lime-garlic umami broth.

Notes

  • The bean sprouts inside the wontons add a light crunch and fresh texture that balances the rich, savory broth.
  • For best flavor, use fresh garlic, ginger, and lime juice—these ingredients give the broth its signature brightness and depth.
  • The broth develops a stronger umami flavor the longer it simmers, making it even better after a few extra minutes of cooking.
  • Adjust the heat level by increasing or reducing Thai bird’s eye chilies and chili paste to suit your spice preference.
  • Wontons can be made ahead and frozen raw for quick meal prep—just cook directly from frozen in the broth.
  • For a lighter version, use chicken broth and reduce oyster sauce slightly without losing flavor depth.
  • Fresh herbs like cilantro and green onions should be added at the end to keep their flavor bright and vibrant.
  • Serve immediately for the best texture—wontons are best when tender and freshly cooked in broth.

Nutrition

Serving: 1500 gramsCalories: 350kcalCarbohydrates: 36gProtein: 19gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 3021mgPotassium: 427mgFiber: 2gSugar: 4gVitamin A: 2830IUVitamin C: 6mgCalcium: 66mgIron: 3mg
Keyword Asian dumpling soup, Bangkok wonton soup, easy wonton soup recipe, homemade wonton soup, pork wonton soup, recipe, shrimp wonton soup, spicy wonton soup, Thai-inspired wonton soup
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