20 Minute Wonton Soup

Why you’ll love this recipe

I love how quickly this soup comes together. In just 20 minutes, I can have a satisfying bowl that feels both nourishing and delicious.

I also enjoy how customizable it is. I can use different broths or adjust the flavors depending on what I have in my kitchen.

Another reason I keep making this is the balance of textures. The soft wontons, flavorful broth, and spicy chili oil create a combination that feels comforting and exciting at the same time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 green onions (chopped, whites and greens separated)
• 2 garlic cloves (minced)
• 1 tbsp ginger (minced or grated)
• 4 cups chicken, beef, or vegetable broth
• 1 tbsp coconut oil
• 12 oz wontons
• 1 tbsp soy sauce
• 1–2 dashes fish sauce
• 1 dash rice wine vinegar (optional)
• 1/2 cup neutral oil (peanut, avocado, vegetable, or canola)
• 1 tsp sesame oil (optional)
• 1/4 cup red pepper flakes
• 1 tbsp sesame seeds
• 1 garlic clove (minced)
• 1 tsp fresh ginger (minced)
• 1 tsp sugar
• 1/2 tsp salt
• optional cinnamon stick

Directions

I start by making the chili oil. I combine the red pepper flakes, sesame seeds, garlic, ginger, sugar, salt, and a cinnamon stick in a heat-safe bowl. Then I heat the neutral oil until hot and carefully pour it over the mixture. I stir it and let it sit so the flavors can infuse.

Next, I melt the coconut oil in a large pot. I add the white and light green parts of the green onions along with the garlic and ginger, and sauté until everything smells fragrant.

I pour in the broth and bring it to a gentle boil, then let it simmer for about 5 minutes to develop the flavor.

After that, I add the wontons along with the soy sauce, fish sauce, and rice vinegar if I am using it. I let everything simmer for a few more minutes until the wontons are heated through.

To serve, I ladle the soup into bowls and top it with the dark green onion slices and a generous drizzle of chili oil.

Servings and timing

I get about 3 servings from this recipe.

The total time is around 20 minutes, including preparation and cooking.

Variations

I sometimes switch the protein by using pork or shrimp wontons instead of chicken. Each option gives the soup a slightly different flavor.

When I want to add more vegetables, I toss in spinach, bok choy, or mushrooms. It makes the soup feel even more filling.

If I prefer a milder version, I reduce the chili oil or skip it entirely and focus on the savory broth flavors.

Storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 2 days. I like keeping the chili oil separate so the flavors stay balanced.

When reheating, I warm the soup gently on the stove or in the microwave. I try not to overcook the wontons so they stay tender.

FAQs

Can I use frozen wontons?

I often use frozen wontons, and they work perfectly. I just add them directly to the simmering broth.

What broth works best for this soup?

I like using chicken broth for a classic flavor, but beef or vegetable broth also works well depending on what I have.

Is the chili oil necessary?

I don’t always use chili oil, but it adds a nice spicy kick. I adjust the amount depending on how much heat I want.

Can I make this soup ahead of time?

I can prepare the broth ahead of time, but I prefer adding the wontons just before serving so they don’t get too soft.

How do I make it less salty?

I adjust the soy sauce and fish sauce to taste, and I sometimes use low-sodium broth to control the salt level.

Conclusion

This 20 minute wonton soup is one of my favorite easy meals when I want something warm, quick, and satisfying. I love how simple ingredients come together to create a flavorful bowl, and I keep coming back to this recipe whenever I need a comforting dish without spending too much time in the kitchen.