Chicken Dumpling Soup with Greens (Thai-style Wonton Soup)

Thai dumpling soup
Cultura RM Exclusive/BRETT STEVENS / Getty Images
  • 37 mins
  • Prep: 30 mins,
  • Cook: 7 mins
  • Yield: 6-8 servings
Ratings (6)

This dumpling soup recipe the perfect comfort food any night of the week! The dumplings are easily put together using wonton wraps (wrapping instructions included). A variety of nutritious vegetables are then added, as many or few as you like, together with a chicken-lemongrass broth. Make it anytime you're in the mood for some soothing comfort.

What You'll Need

  • 6 cups broth (chicken)
  • 1 stalk lemongrass (sliced and chopped; bulb and tough outer leaves removed)
  • 3 to 5 mushrooms (fresh shiitake, sliced thinly)
  • 1 tablespoon soy sauce
  • 1/2 cup chicken boneless, cooked. leftover roast chicken or turkey works well)
  • 6 teaspoons ginger (grated)
  • 2 spring onions (sliced)
  • 2 teaspoons oyster sauce
  • 1 tablespoon fish sauce
  • Optional: 1 red chili, sliced and de-seeded
  • 1/2 small cucumber (sliced into matchstick-like pieces)
  • 1 tablespoon lime juice
  • 1 package wonton wrappers
  • Garnish: handful of coriander and spring onion

How to Make It

  1. First prepare the dumplings. To make the filling, place chicken, ginger, spring onions, fish sauce, and oyster sauce in a food processor. Process well.
  2. On a clean, dry working surface, spread out 6 wonton wrappers. Pour a little water into a bowl for dipping your fingers in, or a brush works well.
  3. Place 1 teaspoon of filling in the middle of each wrapper. Using your fingers or a brush, wet the outer edges of the first wrapper to make it stick. For simple dumplings: Simply fold one corner up (over the filling) to meet the opposite corner - this will give you a triangular dumpling.
  1. For more traditional-looking dumplings: bring all 4 corners up (over the filling) and press to stick together. Then pull up the sides, twisting slightly to seal. Whichever way you wrap, make sure the dumpling is sealed well with water.
  2. Place chicken broth in a soup pot over medium to high heat. Add lemongrass, soy sauce, and mushrooms. Bring to a boil, then reduce to a simmer for 5 minutes.
  3. Add dumplings to the chicken broth, plus the chili (if using). Boil for 5 minutes, or until dumplings are floating rather than sinking.
  4. Reduce the heat to low and add the cucumbers and lime juice. Taste test the soup for saltiness, adding up to 2 tablespoons fish sauce (instead of salt) as needed.
  5. To serve, ladle soup into bowls. Add a sprinkling of fresh coriander and fresh basil. Serve with more fresh-cut red chili or chili sauce on the side, if desired, and enjoy!