Spicy Szechuan Wonton Soup That Warms You From the Inside Out

There’s something magical about a bowl of spicy Szechuan wonton soup on a chilly evening—or honestly, any day you need a bold, belly-warming kick. This isn’t just your average wonton soup recipe. We’re dialing up the heat and the flavor with that signature tongue-tingling Szechuan spice, juicy pork and shrimp wontons, and a rich, aromatic broth that brings it all together. Whether you’re craving something for a light lunch or looking for a showstopper soup to impress guests, this spicy wonton soup is a perfect choice.

It’s got that comforting familiarity of a chicken wonton soup, the flair of a wonton noodle soup, and the depth of a proper Asian soup recipe. And yes, if you’re short on time, you can absolutely turn this into an easy wonton soup with frozen wontons—we’ll walk you through how. But if you’re in the mood for homemade, stick with us. This spicy Szechuan version might just become your new favorite way to do wonton soup.

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Spicy Szechuan Wonton Soup

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Prep Time 35 minutes mins

Cook Time 20 minutes mins

Total Time 55 minutes mins

Course Appetizer, Main Course, Soup

Cuisine Chinese

Servings 4

Equipment

• Large pot Essential for boiling the wontons and simmering the broth.
• Mixing bowl To combine the wonton filling.
• Fine mesh strainer or slotted spoon Helpful for scooping out the wontons.
• Mortar and pestle or spice grinder To lightly crush Szechuan peppercorns.
• Soup bowls For serving (deep bowls preferred to hold both broth and wontons).
• Optional If you're making a deconstructed wonton soup for presentation, a flat serving dish can work beautifully.

Ingredients

  

For the Wontons

• 1/2 lb ground pork preferably with some fat for juiciness
• 1/4 lb raw shrimp peeled, deveined, and finely chopped
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1 teaspoon sesame oil
• 1/2 teaspoon white pepper
• 2 teaspoons grated ginger
• 2 cloves garlic minced
• 2 green onions finely chopped
• 1 egg white helps bind the filling
• 30-35 square wonton wrappers

For the Spicy Szechuan Broth

• 4 cups chicken broth use homemade wonton soup broth or a low-sodium store-bought option
• 2 cups water
• 1 tablespoon Szechuan peppercorns
• 2 dried red chilies or more for extra heat
• 1 tablespoon chili oil plus more for drizzling
• 1 tablespoon soy sauce
• 1 tablespoon black vinegar
• 2 teaspoons sugar
• 1 teaspoon ginger thinly sliced
• 2 cloves garlic smashed
• Salt to taste
• A small bunch of bok choy or baby spinach optional, for greens

For Garnish

• Thinly sliced scallions
• Chili crisp optional
• Toasted sesame seeds

Instructions

 

Step 1: Prepare the Wonton Filling

1. In a mixing bowl, combine the ground pork, chopped shrimp, soy sauce, Shaoxing wine, sesame oil, white pepper, ginger, garlic, green onions, and egg white. Mix thoroughly until the filling becomes sticky—this helps create a tender texture inside the wontons.

Step 2: Assemble the Wontons

1. Place a wonton wrapper on a clean surface. Add about a teaspoon of filling in the center. Moisten the edges with water, then fold into a triangle and press the edges firmly to seal. For the classic fold, bring the two corners together and pinch to form a little boat shape. Repeat with the remaining filling and wrappers.

Tip: Want to go the easy wonton soup with frozen wontons route? You can use store-bought wontons and skip to the broth prep. It’s a great shortcut on busy weeknights.

Step 3: Make the Szechuan Broth

1. In a large pot, heat a tablespoon of oil. Add the crushed Szechuan peppercorns, dried chilies, sliced ginger, and smashed garlic. Let them sizzle for a minute until fragrant. Pour in the chicken broth and water. Add soy sauce, vinegar, sugar, and a pinch of salt. Let the broth simmer on medium-low heat for 10-15 minutes to allow the flavors to meld.
2. Remove the aromatics with a slotted spoon before serving for a cleaner broth—or leave them in for an extra punch.

Step 4: Cook the Wontons

1. Bring a separate pot of water to boil. Add the wontons in batches (don’t overcrowd) and boil until they float to the top and cook for an additional 2-3 minutes. Remove with a slotted spoon.
2. Alternatively, you can cook the wontons directly in the soup broth, but it may cloud the broth a bit.

Step 5: Assemble the Bowls

1. Divide the cooked wontons between bowls. Add some steamed bok choy or spinach if desired. Ladle the spicy Szechuan broth over the wontons. Drizzle with extra chili oil and top with scallions, sesame seeds, or a dollop of chili crisp for extra heat.

Pairings

This spicy wonton soup is a bold dish on its own, but here are a few pairing ideas if you’re building a full meal:

• Cold Sesame Noodles: A cooling, nutty contrast to the heat.
  
• Steamed Dumplings or mini wonton soup cups: A great starter for guests.
  
• Chinese Pickled Cucumbers or Kimchi: Something tangy and refreshing to balance the richness.
  
• Oolong or Jasmine Tea: The perfect drink pairing that complements the soup’s aromatic depth.
  
• Egg Fried Rice or Garlic Bok Choy: For a more substantial dinner spread.

For noodle lovers, you can also transform this dish into a wonton ramen soup by adding fresh ramen noodles to the bowl—it becomes heartier and turns your soup into a complete noodle bowl.

FAQs

1. Can I use chicken instead of pork in the wonton filling?

Absolutely! Chicken thigh meat is ideal as it’s juicier than breast. Ground chicken works great and keeps the flavor light while still soaking up the spices beautifully. This essentially turns it into a chicken wonton soup with a spicy twist.

2. Can I freeze the wontons for later?

Yes, homemade wontons freeze beautifully. Lay them flat on a baking sheet to freeze individually, then store in an airtight container. You can cook them straight from frozen—just add an extra minute or two to the boiling time.

3. What if I want a milder version?

Cut back on the dried chilies and chili oil. You’ll still get a flavorful wonton soup broth from the aromatics and soy sauce, but with less of that Szechuan kick. Perfect for kids or spice-sensitive guests.

4. Can I make a vegetarian version?

Definitely. Swap the pork and shrimp for a mix of finely chopped mushrooms, tofu, and shredded carrots. Use vegetable broth for the base. It’s a fantastic option that still brings bold umami flavor.

5. What are some variations of this dish?

This soup is incredibly versatile. Make a mini wonton soup with smaller wrappers and bite-sized pieces for a party appetizer. Try a deconstructed wonton soup by serving the filling over noodles with broth and toppings. Or use this broth with frozen wontons for an easy wonton soup fix in under 20 minutes.