Why You’ll Love Thai Basil Chicken Wonton Soup Recipe

I like this recipe because it delivers homemade comfort with surprisingly little effort. I enjoy how the Thai basil adds freshness to the savory chicken filling, and I love that the broth stays clean and flavorful. It’s the kind of soup I make when I want something cozy that still feels light and nourishing.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Chicken Wontons
40 square wonton wrappers defrosted
1 lb. ground chicken dark meat
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

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
Chili oil optional

Directions

I start by combining all of the chicken wonton filling ingredients in a mixing bowl. I mix everything very well until the mixture becomes sticky and cohesive, which helps the wontons hold together while cooking.

To assemble the wontons, I lightly wet the edges of each wrapper with water. I place about 2 teaspoons of filling in the center, fold the wrapper into a triangle, then lightly wet and overlap the two corners to seal.

To make the broth, I heat the olive oil and sesame oil in a soup pot over medium heat. Once hot, I add the minced ginger and cook it for about 1 minute until fragrant. I pour in the chicken stock and bring it to a gentle simmer.

I season the broth with soy sauce and carefully add the wontons. I let them simmer for about 5 to 6 minutes until fully cooked. I ladle the soup into bowls and finish with minced green onions and a drizzle of chili oil if I want extra heat.

Servings and Timing

I usually make this recipe for 4 to 6 servings. The prep time takes about 20 minutes, and the cook time is roughly 10 minutes.

Variations

I sometimes swap Thai basil for regular basil if that’s what I have available. When I want more heat, I add extra chili oil or a pinch of white pepper to the broth. I also like adding a few mushrooms or baby bok choy to the soup for extra texture.

Storage/Reheating

I store leftover broth and wontons separately in airtight containers in the refrigerator for up to 3 days. When reheating, I gently warm the broth on the stovetop and add the wontons just until heated through to avoid overcooking.

FAQs

Why does the filling need to be mixed well?

I mix it thoroughly so the filling binds together and stays juicy inside the wontons.

Can I freeze the wontons?

I freeze uncooked wontons in a single layer, then transfer them to a freezer bag for later use.

How do I know when wontons are done?

I know they’re ready when they float and the filling is fully cooked.

Can I use store-bought broth?

I use homemade when possible, but store-bought works fine.

Is this soup spicy?

I find it mild unless I add chili oil.

Can I make this ahead of time?

I prepare the wontons ahead and cook them fresh in the broth.

What can I serve with this soup?

I enjoy it on its own or with a simple side of steamed vegetables.

Can I use chicken breast instead?

I prefer dark meat for juiciness, but breast meat works.

How do I keep wontons from opening?

I make sure the edges are sealed well and not overfilled.

Can I double the recipe?

I double it easily, especially when feeding a crowd.

Conclusion

I love this Thai basil chicken wonton soup because it’s comforting, flavorful, and homemade in the best way. With tender wontons, aromatic broth, and fresh herbs, it’s a recipe I return to whenever I want something soothing, satisfying, and full of warmth.