Easy Thai Wonton Soup Recipe

Ingredients

• 710 ml (3 cups)water
• 7.5 ml (½ tbsp)light soy sauce
• 1bouillon cube
• 1.25 ml (¼ tsp)white pepper powder
• 12wontons (see notes)
• 4bok choy
• to tastegreen onions, for garnish

Instructions

1. 1

   Make the broth

   Bring the water to a boil in a medium pot over medium-high heat. Add the bouillon cube, light soy sauce and white pepper, stirring until the cube dissolves. Reduce the heat and leave the broth to simmer.

2. 2

   Cook the wontons

   Carefully add the wontons to the simmering broth and stir gently so they do not stick. Cook for 4–5 minutes, until they float and are fully cooked.

3. 3

   Add the bok choy

   Stir in the bok choy and cook for 1–2 minutes, just until tender and bright green.

4. 4

   Serve the soup

   Ladle the soup into bowls and top with sliced green onions. Add a pinch of chilli flakes or extra white pepper if you like.

What is wonton soup?

Wonton soup brings filled dumplings together with a clear, savoury broth. Wontons have roots in Chinese cooking, while soups made with them appear in many regional styles across Asia.

This streamlined version uses bouillon, soy sauce and white pepper for a quick broth, with bok choy adding freshness and a little crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 225 calories, 26g protein, 37g carbs, 3g fat.

The wonton wrappers provide most of the carbohydrates, while the dumpling fillings contribute much of the protein. Fat is relatively low in the listed ingredients, though the wonton filling can affect the total. For a more rounded plate, serve the soup with extra vegetables or a small portion of rice.

Choosing the wontons

Frozen or homemade: either works here, as the broth cooks the wontons directly. If using frozen ones, add them straight from the freezer and check that they are cooked through before serving.

Building the broth

Bouillon: dissolve the cube fully before adding the wontons so the seasoning is distributed throughout the soup.

Soy and pepper: light soy sauce brings savouriness, while white pepper adds gentle warmth. Taste the broth before serving, since bouillon cubes can vary in saltiness.

Cooking the wontons gently

Gentle simmer: once the broth is seasoned, lower the heat rather than keeping it at a rolling boil. Stir carefully after adding the wontons to help prevent them from sticking together or breaking.

Checking for doneness

Wontons: they should float and be fully cooked after 4–5 minutes. Follow the packet guidance if your wontons are a different size or type.

Bok choy: add it near the end and cook for just 1–2 minutes. It should turn bright green and become tender without losing all its bite.

Serving the soup

Finish each bowl with sliced green onions, and add chilli flakes or extra white pepper if you want more heat. Serve it on its own for a light meal or alongside rice or a simple salad.

Recipe notes & tips

• Keep the broth at a gentle simmer once the wontons go in.
• Stir carefully so the dumplings do not stick to the pot or split.
• Slice the bok choy into manageable pieces so it cooks evenly.
• Check the wontons are fully cooked, especially if they are frozen or large.
• Taste the broth before serving and adjust the white pepper to suit.

Variations

• Add ginger: simmer a few slices in the broth for a fragrant note.
• Use chicken stock: replace the water and bouillon with chicken stock for a fuller broth.
• Add mushrooms: slice them and simmer in the broth until tender.
• Bring the heat: finish the bowls with chilli flakes or chilli oil.
• Swap the greens: use spinach in place of bok choy and add it just before serving.

Common mistakes to avoid

• Boiling too vigorously: the wontons can split; keep the broth at a gentle simmer.
• Skipping the stir: wontons may stick together or to the pot; stir gently after adding them.
• Overcooking the bok choy: it can lose its colour and bite; cook it only until tender.
• Serving before checking: a floating wonton may still need more time; make sure it is fully cooked.
• Over-seasoning early: bouillon can be salty; taste the finished broth before adding more seasoning.

How to store

Refrigerate leftover soup in an airtight container and use within 2 days. Reheat gently in a saucepan until piping hot; the wontons may soften as they sit in the broth.

Frequently asked questions