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15 Minute Wonton Soup with flavorful Leek & Ginger Broth – loaded up with healthy vibrant greens – a fast and easy weeknight diner! Vegan adaptable! Video.
Whatever you think the world is withholding from you, you are withholding from the world. ~ Eckhart Tolle
It’s still snowing. On chilly nights when time is short, this fast and easy soul-warming soup is a total godsend. It is very simple to make but doesn’t lack in flavor. But what I love most about this 15 Minute Wonton Soup is the huge handful of greens that are thrown right into the pot at the end, giving it a beautiful burst of vibrance and nutrients.
It is also very low in calories while being filling and satisfying!
Watch How to Make 15-Minute Wonton Soup| 30-second video!
The flavorful broth is made your choice of shallots or leeks, chicken or veggie broth, ginger and lemon. Spice it it up with chili flakes or sriracha.
You can use slices of fresh ginger or even ginger paste.
Saute the leeks and ginger then add the broth and bring to a boil.
Use your favorite frozen wontons – preferably, smaller, bite-sized wontons, which cook up very quickly. I really like the bite-sized chicken wontons from Trader Joes. Or feel free to use a vegan or vegetarian wonton.
For greens, I often use what I have on hand- sometimes this is baby spinach or arugula, sometimes it’s kale, and sometimes it’s baby bok choy like you see here. I’ve even used shredded cabbage and shredded brussel sprouts allowing them to wilt a little bit longer. Sometimes when I have more time, I’ll toss in matchstick carrots, cabbage, other veggies along with the wontons.
15 Minute Wonton Soup loaded up with healthy greens in flavorful lemon ginger broth- easy, fast, delicious – this simple recipe makes 2 servings!
Other broth-based soup recipes you may like:
- 20 Warming Broth-Based Soups
- Lightning Speed Photon Soup
- Tom Kha Gai (Thai Coconut Chicken Soup)
- 15 MINUTE THAI COCONUT NOODLE SOUP (KHAO SOI)
- Feel Better Chicken Soup
15 Minute Wonton Soup
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 2 1x
- Category: main, soup, vegan adaptable,
- Method: stove top
- Cuisine: Asian
15 Minute Wonton Soup with flavorful lemon ginger broth and a handful of vibrant greens. A fast, easy weeknight dinner!
- 1 leek, white parts, thinly sliced (or sub 1 shallot or 1/2 cup onion)
- 4 slices ginger (the size of a quarter, leave peels on- or 1 tablespoon ginger paste)
- 1 tablespoon olive oil
- 4 cups chicken broth ( or veggie broth)
- 10–14 wontons ( chicken, shrimp or vegetarian)
- salt and lemon juice to taste
- a couple handful of chopped greens- baby spinach, arugula, bok choy, chopped kale
- garnish options: scallions, cilantro, sesame seeds, chili flakes or sriracha
- In a medium pot, saute the leeks and ginger in oil, over medium heat, until fragrant, about 2 minutes.
- Add the broth, cover, and bring to a boil.
- Add the wontons and simmer according to directions on the package ( 3-5 minutes- depending on size) They normally float when cooked through.
- Taste the broth and add salt and a squeeze of lemon if you like. I like mine quite lemony, but season to your own taste.
- Drop in the greens, cooking until wilted. Spinach will take 45 seconds, kale will take longer.
- Divide among two bowls and sprinkle with any of the garnishes.
Variations: To take this in another direction, flavor-wise, sometimes I’ll skip the lemon and add a drizzle of toasted sesame oil, which gives this an earthy depth that I crave sometimes. You can toss in cubes of tofu (or left-over chicken) if you like and a squirt or sriracha.
Other times I’ll throw in lemongrass and lime leaves, and use lime instead of lemon for more of a Thai or Vietnamese twist. Play around and you will find your perfect version.
It is all about the broth!
- Serving Size: with Chicken wontons
- Calories: 443
- Sugar: 7.6 g
- Sodium: 818.7 mg
- Fat: 17.9 g
- Saturated Fat: 3.9 g
- Carbohydrates: 44 g
- Fiber: 2.3 g
- Protein: 26.8 g
- Cholesterol: 74.6 mg
Keywords: wonton soup, wonton soup recipes, best wonton soup, easy wonton soup, wonton soup, how to make wonton soup, wonton soup broth
This is now our favorite go-to easy dinner- using whatever veggies I have leftover! I love to add a little Trader Joe’s miso ginger broth to my homemade chicken or vegetable stock for more flavor. Thanks for another amazing recipe!
Perfect, Sharon and great to hear! What type of wontons do you like to use here? Just curious!
Love the mini chicken cilantro wontons from Trader Joe’s as well as the shrimp Thai dumplings. Whatever dumplings are in the freezer goes into our soup with spinach and sriracha or hot Chinese mustard. Also sometimes throw in sautéed shiitakes. Just LoVE this broth as a base!
Thanks so much Sharon- yes it is really adaptable!
I made the wonton soup exactly per your recipe. My husband and I are used to Thai flavors so we found it a bit bland. When I heated up the leftovers for lunch today, we added some sesame oil, sambal oeleck and rehydrated shitake mushrooms and it had all the pep we needed! Will definitely make it again. Thanks for another delicious recipe and additional notes.
The Sesame Oil and chile paste really do add a lot. 🙂
Yummy and healthy!!!
So glad you enjoyed!
I made this recipe with the sesame oil instead of lemon juice. I added some purple cabbage and mushrooms. It was so very good. My husband said this should be one of the soups in our regular rotation. His request speaks volumes about how delicious this recipe is.
This sounds delicious. I’m going to make it for my family tomorrow night. You’ve given me a good excuse to go to Trader Joe’s
I would like more info on the wontons. We are vegetarian and we don’t have a Trader Joe’s close by. What would be your recommendations? Are “pot stickers” an option?
Yes, potstickers work great too!
This was SO amazing! I doubled the recipe cause I love a wonton soup, especially with a ginger broth. I did skip the lemon and added the toasted sesame oil and a drizzle of siracha on top for some heat! Simply delish and will be in my rotation for sure gong forward. Next time I am thinking of adding some tofu for my serving, just cause I love tofu. The rest of the family, not so much. Thank you so much for the post. I look forward to trying more of your recipes.
Thanks Mischa- glad you enjoyed!
Loved this. Didn’t have kale or bok choy, so I used purple cabbage and cilantro as toppings (cooked cabbage a few minutes.) After tasting, I did not add lemon and it was savory and delicious and perfect. I fried a bunch of wontons also so we had wonton soup and fried wontons and the meal was a hit.
Sounds perfect Alison!
YUMMY. I made this with leeks, carrots, spinach, arugula, and kale. So delicious and simple. Doubled the recipe for my family and so glad I did. This recipe is a keeper. Thank you for such a delicious simple soup that is restaurant quality. I always thought I had to go out to eat ethnic foods and your proving that they are not hard to make right in my own home! Thank you Sylvia, so grateful I found your blog!
Love all the additions Nicole- exactly what I was hoping for here!
I tried making a hot & sour soup and hubby said it was awful. So when I told him I was going to make this recipe, he was skeptical . Well he gobbled this down and said save this one! It is so easy to prepare and quite delicious.
So happy he enjoyed it!