Lemony Wonton Soup
Published 2/14/2025
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You’ll love the bright and flavorful Lemon Wonton Soup. It’s a perfect balance of a savory homemade broth with store-bought frozen wontons, and topped with a zesty and refreshing edamame and herb salad.
It’s a semi-homemade recipe but doesn’t skimp in the flavor department — plus, it’s ready to serve in 30 minutes (thank you, frozen wontons!) making it perfect for a cozy weeknight meal with the fam ❤️
There’s something about lemon in a soup that makes me feel like my immune system just got a powerful boost! Which we could all use a little (or A LOT) of this time of year. Between our 3 families, one kiddo or parent has been sick pretty much constantly since the holidays. Cue all the soup recipes, including this lemon-y wonton soup. Every sip feels SO nourishing and comforting. It reminds me of our One-Pot Lemon Tortellini Soup but with a delightful Asian-inspired twist.
A one-pot recipe, all you need to do is add all the ingredients into one pot and let it simmer away until the wontons are cooked. Top it with the homemade herb-y edamame salad, and omg it’s just so dang delicious.
What brand of wontons do you recommend for this soup?
We recommend Trader Joe’s brand of frozen wontons — we’ve tried pretty much every frozen wonton, potsticker or gyoza from TJs, both vegetarian and meat-filled, and all of them would be delicious in this soup.
We’ve also tested this with Costco’s frozen chicken wontons, and those worked great as well. We DO NOT recommend using Chung’s brand frozen wontons for this soup. We first tested this recipe with them, and they fell apart almost immediately.
top tips from the fit foodie kitchen ⤵️
Be sure to add the wontons to the soup directly from frozen, or they may overcook and fall apart.
We recommend waiting to add the wontons to the soup until right before serving. This will ensure that they are perfectly cooked and retain their shape without getting soggy.
Easy Wonton Soup Recipe
Ingredients
Broth
- 1.5 tablespoons sesame oil
- ½ white onion, minced
- 1 teaspoon sea salt, separated
- 3 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- 2 teaspoons soy sauce
- 1 teaspoon fish sauce
- ¼ cup fresh lemon juice
- 1 teaspoon chili garlic sauce
- 8 cups chicken broth
Herb Salad
- ½ cup fresh cilantro, chopped
- ½ cup fresh mint, chopped
- 2 green onions, julienned
- 2 cups edamame
- 1 tablespoon rice vinegar
- ½ tablespoon fresh lemon juice
- ¼ teaspoon sea salt
Other Ingredients
- 1 large jalapeno, sliced into thin rounds
- 3 tablespoons rice vinegar
- 2 teaspoons honey
- ¼ teaspoon sea salt
- 1 lb. frozen gyoza, about 15-20
Instructions
- Heat the sesame oil in a large pot over medium/high heat. Add onion and ½ teaspoon of salt to the pot. Saute for 3-4 minutes.
- Add the garlic and ginger and saute for an additional 2 minutes or until fragrant.
- Add the soy sauce, fish sauce, lemon juice, chili garlic sauce, and chicken broth to the pot. Whisk the ingredients together and bring to a boil.
- Turn to a simmer and let the broth simmer for 15-20 minutes.*
- Prepare the herb salad by tossing all of the ingredients together and set aside.
- Add the jalapenos, rice vinegar, honey, and salt to a bowl and stir to combine. Set aside.
- Bring the broth back to a boil and add the frozen wontons. Let the wontons cook in the boiling broth for 2-3 minutes. When the wontons are cooked, remove the pot from the heat.
- Serve immediately. Top each soup with the herb salad and the jalapenos.
Tips & Notes
- You simmer the broth to enhance the flavor of the broth.
- Be sure to add the wontons when frozen, or they may overcook and fall apart.
- We recommend waiting to add the wontons to the soup right before serving.
- We do not recommend using Chung’s brand wontons for this soup. They fell apart almost immediately. We recommend the Trader Joe’s brand of gyoza or a similar type of gyoza.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Serving Suggestions
This lemon wonton soup recipe would pair perfectly with some Sticky Rice or this Cauliflower Fried Rice on the side. You also can’t go wrong with our Easy Spicy Tuna Roll or Steamed Broccoli!
How to Make Our Wonton Soup
For the full recipe, scroll up to the recipe card for a list of ingredients and instructions.
- Make the lemon-y broth: Start by sautéing the onion — this is the key to a flavorful broth base. Then add the garlic and ginger and sauté until fragrant. Then, add the soy sauce, fish sauce, lemon juice, chili garlic sauce, and chicken broth to the pot. Whisk the ingredients together and bring to a boil. This will smell DELICIOUS.
- Simmer the broth: Turn to a simmer and let the broth simmer for 15-20 minutes.
- Make the herb edamame salad while the broth is simmering. Toss all of the salad ingredients together at once.
- Prepare pickled jalapeños (if you like things spicy): Add the jalapeños, rice vinegar, honey, and salt to a separate bowl and stir to combine. Pickling them will take a little of the edge of the heat off the jalapeños without compromising flavor.
- Add the frozen wontons to the broth and cook for 2-3 minutes. That’s all the time they’ll need!
- Dinner is served! Top each soup with the herb salad and the jalapeños.
Why do I need to simmer the broth?
Simmering the broth enhances the soup’s flavor by allowing all the ingredients to meld together. It’s a crucial step in any soup with a homemade broth — we don’t recommend skipping it!
Storage
This wonton soup can be stored in an airtight container in the refrigerator for 3-4 days. We recommend storing the wontons separately from the broth to prevent any sogginess. Similarly, it also works well to add additional frozen wontons to the soup when reheating leftovers — who doesn’t love MORE wontons 😏
To reheat, simply heat it on the stove or in the microwave until heated through.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
