Thai Basil Chicken Wonton Soup
Delicious homemade Chicken Wonton Soup is the best way to satisfy any craving for Chinese food without having to leave the house. Tender wontons filled with seasoned chicken and Thai basil swim in a clear chicken broth flavored with ginger, soy, and sesame. This version is special because it’s loaded with tons of Thai basil for a fresh punch of flavor. Don’t skip the chili oil for a bit of spice!
“I was at first a bit intimidated by making wontons but was super easy. This dish came together quickly, I made the wontons the night before. Great flavors from this dish and perfect for cold weather.” – Caitlin, So Much Food reader
Table of contents
Making Your Own Wontons for Wonton Soup Is a Game Changer!
This easy homemade wonton soup features chicken-filled dumplings floating in an aromatic broth. It’s simple and so comforting, and once the wontons are assembled you can have this hearty soup on the table in 10 minutes flat.
I know making your own chicken wontons sounds intimidating, but it’s actually a super easy process! You just mix together some ground chicken with fresh aromatics and fold into store-bought wonton wrappers. That’s it! I always make a huge batch and keep some stored in the freezer for dinner in a flash.
While I usually try to let the traditional flavors and methods shine, I never claim for my recipes to be authentic. This simple wonton soup fuses Chinese flavors with the lightly spicy, anise-forward flavor of Thai basil. It’s the best of both worlds, in my opinion, and we adore this wonton chicken soup!
Tools Needed
Ingredients for the Wontons and Soup Base
- Ground chicken. Opt for dark meat chicken with a bit of fat. If you use chicken breast, the wonton filling will be a bit dry.
- Wonton wrappers. You can find these at most grocery stores or at your local Asian market, typically in the freezer section.
- Scallions. Finely sliced scallions give the filling the perfect onion flavor punch without being overwhelming.
- Ginger. Ginger in the broth and wonton filling adds so much flavor and ginger has tons of health benefits.
- Garlic. Finely grate your garlic on a microplane grater so you don’t get big chunks.
- Oyster sauce. Oyster sauce seasons the wonton filling and adds just a touch of sweetness.
- Egg. Egg is a binder for the filling and adds a bit of heartiness.
- White pepper. White pepper is a staple in Chinese cooking and the flavor is a bit more subtle than black pepper.
- Chicken stock. Homemade is always best, otherwise use your favorite store brand.
- Thai basil. Chopped Thai basil is a punch of flavor and is a bit spicier than regular basil.
How to Make This Chicken Wonton Soup
- Make the wonton filling. The filling comes together quickly with just ground chicken, fresh garlic, ginger, and green onion, Thai basil, and a little oyster sauce.
Jenny’s Tip: You’ll know the wonton filling is fully combined when it starts to feel a little stringy. (Sounds weird, I know, but just trust me here!)
- Fold the wontons. The trick is to not overfill the wonton wrappers. Just 2 teaspoons of filling are all you need to create succulent wontons. To fold the wrappers, fold the edges to make a triangle, then wet the edges of the triangle and bring the corners together.
- Build the soup base. Wonton soup broth is aromatic, with a rich umami flavor. To make it, sauté a little ginger with sesame oil, then add the chicken stock. Once simmering, add the soy sauce and homemade wontons.
- Garnish and serve. Always, always, always garnish wonton soup with finely sliced green onions. I also add a little chili oil for a kick of heat!
Want to Freeze the Wontons for Later? Here’s How
My favorite part about making wonton chicken soup is that it’s so easy to freeze the wontons for later:
- Place your wontons in a single layer on a lined baking sheet.
- Freeze for 1 hour to firm them up.
- Transfer to a freezer-safe zip-top bag or airtight container and keep for up to 1 year.
Recipe Variations to Try
This recipe is perfect for customizing to your tastes! Below are some tips for making it even heartier:
- Add some Chinese egg noodles to the soup.
- Throw in some shrimp to the soup for some extra protein.
- Poach an egg in the broth.
- Bulk up the soup with extra veggies like broccoli, carrots, mushrooms, and bok choy.
If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More Asian-Inspired Soup Recipes
- Miso Ginger Chicken Udon Soup
- Tom Kha Gai
- Beef Short Rib Pho
- Beef Ramen Noodle Soup
- Quick Chicken Pho
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Thai Basil Chicken Wonton Soup Recipe
Ingredients
Chicken Wontons
- 40 square wonton wrappers, defrosted
- 1 pound ground chicken (dark meat is best)
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground white pepper
- 3 garlic cloves, grated
- 1 tablespoon grated fresh ginger
- 2 tablespoons oyster sauce
- 3 green onion stalks, finely sliced
- 1 egg
- 1/4 cup chopped Thai basil leaves
Wonton Soup Broth
- 1 tablespoon olive oil
- 1 teaspoon toasted sesame oil
- 2 tablespoons finely minced fresh ginger
- 8 cups homemade chicken stock
- 3 tablespoons soy sauce
- Minced green onions (for garnish)
- Chili oil (optional, for garnish)
Instructions
- Make the wonton filling. Combine the filling ingredients in a mixing bowl. Mix well until the mixture starts to get stringy. (I know this sounds weird, but the filling will fall apart if it isn't well mixed.)
- Fold the wontons. Start by lightly wetting the edges of the wonton wrapper. Place about 2 teaspoons of filling in the center and fold the edges together to form a triangle. Lightly wet the two corners and bring them together to overlap.
- Make the broth. In a soup pot, heat the olive oil and sesame oil. Once the oil is hot, add the ginger and cook for 1 minute. Add the chicken stock and bring to a simmer. Season the broth with the soy sauce.
- Add the wontons. Simmer for about 5-6 minutes, then ladle into bowls. Top with green onions and drizzle with a little chili oil.
Nutrition
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Rate & Review This Recipe
Had to try another recipe with Thai basil since I had so much! I was at first a bit intimidated by making wontons but was super easy. This dish came together quickly, I made the wontons the night before. Great flavors from this dish and perfect for cold weather. Will be making again, get to enjoy the leftovers!
Thank you so much for making another recipe!
Silly question but, can I make and fill the wantons in the morning, refrigerate them, and cook in the broth when I’m ready to serve? Second question….i want to add egg noodles to the soup…should I just add egg noodles to the broth and cook them until al dente or cook separately and add to soup when ready to serve. Thank you!
Not silly at all! I would honestly just freeze them so that the filling doesn’t make the wrappers soggy–then you can just simmer them in the broth from frozen until they’re thawed and cooked through. I always keep a big bag of them in my freezer for quick dinners! You can absolutely cook the noodles in the broth, but I would just add more broth to the pot than the recipe calls for as the noodles will absorb some of it. Or you can cook them separately–dealer’s choice!
Thank you, Jenny! They are in the freezer now:)