There’s something about wonton soup that just hits every craving at once—it’s warm, savoury, a little spicy, and somehow still feels light. This 20 Minute Wonton Soup is my go-to for those nights when I want something cozy but don’t have the energy (or time) to do much cooking. It starts with a quick ginger-garlic broth, frozen chicken wontons (thank you, Trader Joe’s), and finishes with a spoonful of my Aunt Lily’s homemade chili oil for that perfect bit of heat. The full recipe for Aunt Lily’s Chili Oil is here for you, and I promise it’s a lot easier than you think!

It’s one of those soups that tastes way more impressive than the effort it takes: just a few ingredients, 10 minutes on the stove, and you’ve got a restaurant-worthy bowl that’s comforting, nourishing, so satisfying, and has just the right amount of heat and complexity in each spoonful thanks to the chili oil. 

Why You’ll Love this Recipe:

• Quick and easy: Ready in just 20 minutes from start to finish, perfect for busy weeknights or lazy weekends.
• Cozy and comforting: The ginger-garlic broth hits the spot when you want something warm and satisfying, but not too heavy.
• Customizable: Use any frozen wontons you like, any broth you have on hand, and adjust the spice level with more or less chili oil.
• Chili oil magic: Aunt Lily’s chili oil adds the best finishing touch—spicy, aromatic, and just the right hit of flavour that takes this simple soup to the next level.

Ingredients for 20 Minute Wonton Soup:

Chili Oil: My absolute favourite condiment. I always have a batch of my Aunt Lily’s Chili Oil in the fridge, and it’s truly the only chili oil recipe you’ll ever need. It’s super quick and easy to make, and I’ll have the full ingredients + steps below!

Aromatic blend: A mix of green onions, ginger, and garlic builds that savoury, fragrant base that makes the broth taste like it simmered all day (even though it didn’t).

Coconut oil: Adds a subtle richness and helps bring out the flavours of the aromatics. You can also use olive oil or neutral oil if that’s what you have on hand.

Broth/stock: Use chicken, beef, or vegetable broth—whatever you prefer or have in the pantry.

Wontons: Any frozen wontons work. I like using fully-cooked wontons so that they only have to heat up in the soup, like the Chicken Cilantro Mini Wontons from Trader Joe’s. If you’re using fresh or uncooked wontons, just simmer them until fully cooked before serving.

Soy sauce: Adds a hit of saltiness and umami that rounds out the broth.

Fish sauce: Just a dash brings a savoury depth you can’t quite get any other way. Don’t skip it—it’s small but mighty.

Rice wine vinegar (optional): A splash at the end brightens everything up and balances the richness of the broth and chili oil.

How to Prep for this Recipe:

If you don’t already have a batch of chili oil on hand, it can be made ahead of time for convenience and then stored in the fridge.

Chop/mince the green onions, garlic, and ginger.

How to Make 20 Minute Wonton Soup:

Step One: Make the Chili Oil

Combine chili flakes, sesame seeds, garlic, ginger, sugar, salt, and a cinnamon stick in a heat-safe bowl. Heat the neutral oil in a small pan until hot (test by adding a small piece of garlic—if it sizzles, it’s ready). Carefully pour the hot oil over the chili mixture and stir. Set aside to infuse. Check out the original Aunt Lily’s Chili Oil blog post for more detailed steps.

Skip this step if you already have chili oil on hand!

Step Two:

Melt coconut oil in a large pot. Add the white and light green parts of the green onions, the ginger, and the garlic. Sauté until fragrant.

Step Three:

Add in the chicken stock, bring to a bubble, then simmer for 5 minutes.

Step Four:

Add in the wontons along with the soy sauce, the fish sauce, and the rice vinegar (optional). Simmer for a few minutes until the wontons are heated through (I used pre-cooked).

Step Five:

Serve with the tops of the green onions and a big drizzle of chili oil!

Substitutions for Wonton Soup:

• Wontons: Any frozen wontons or dumplings will work—chicken, pork, shrimp, or veggie. I like using fully cooked ones so they just need to heat through, but if yours are raw, simmer them until cooked before serving.
• Broth: Use what you have on hand! Chicken broth keeps things light, beef broth adds richness, and vegetable broth makes it an easy vegetarian option (just skip the fish sauce). Use bone broth for an added protein boost!
• Coconut oil: Olive oil, avocado oil, or any neutral cooking oil are all great swaps.
• Soy sauce: Tamari or coconut aminos work perfectly for a gluten-free version—just taste and adjust since they vary in saltiness.
• Fish sauce: It adds great depth, but if you don’t have any, use a little extra soy sauce or a pinch of salt instead.
• Rice wine vinegar: Totally optional! You can replace it with a squeeze of lime juice or a touch of rice vinegar for a similar brightness.
• Chili oil: Store-bought chili crisp works in a pinch, but Aunt Lily’s homemade version is worth making. It’ll quickly become your new favourite condiment.

Storing Wonton Soup:

To store: Let the soup cool completely, then transfer it to an airtight container. It’ll keep well in the fridge for up to 3 days.

To reheat: Warm it gently on the stove over medium heat until the broth is hot and the wontons are heated through. If the broth has reduced a bit, add a splash of water or extra broth to loosen it up.

For best results: Store the chili oil separately and drizzle it on just before serving. This keeps the flavours bright and the oil from clouding the broth as it sits.

(I don’t recommend freezing this one since the wontons can fall apart once thawed, but it’s quick enough to make fresh whenever the craving hits.)

This soup is everything I want on a busy weeknight—quick, cozy, and full of flavour. Tag me on social if you try it out (@britacooks)!