Have this bowl of Garlic lemon soup with sriracha bombs and you will be bidding winter adieu before you finish the bowl because your senses will be set on fire!

Lemon Garlic Soup with sriracha bombs

The last week brought with it to Texas bright sunshine, temperature in the late 60’s and early 70’s, a breeze and the beginning of blooming flowers. Yep! It was spring and smiles until… the winter storm that started yesterday! L  I know that most of you have been experiencing a very long winter this year and I have designed a “weapon”! A weapon to fight winter! I am naming my weapon, garlic lemon soup with Sriracha bombs! 😀 A little too long you say? I agree, but I thought the name should be self-explanatory to what it would do, set your senses on fire.

Lemon Garlic Soup

Alright, getting serious, lemon and garlic are an excellent way to keep you warm internally. Although the popular notion is that lemons are ideal for summer, they brighten up cold-weather dishes with their tartness. And Sriracha, I don’t think it needs an introduction.

Garlic Lemon Soup with Sriracha Bombs

The spicy sauce filled in small pockets of wanton wrappers; explode in your mouth along with the steaming hot lemony broth. Soon, it was time for that last spoon. Winter? Where? Really?

Garlic Lemon Soup with Sriracha Bombs

The best part? I packed some sriracha bombs in a Ziploc and froze them. I will keep digging into my stash of frozen explosives soon, winter or not. Now, I really think I just need an excuse to make this amazing soup again. Here’s the recipe for:

Garlic Lemon Soup with Sriracha Bombs

Garlic lemon soup with sriracha bombs


Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes



  • 4-5 wanton wrappers
  • 2 tbsp sriracha
  • 3 cups vegetable broth
  • 3 tbsp of lemon juice
  • 1 tbsp sugar
  • 2 tbsp chopped garlic
  • 1 tsp chopped ginger
  • 2 tbsp chopped green onion bulbs
  • 1/4 cup sliced mushrooms
  • 1/4 cup sliced tofu
  • 1/4 cup of broccoli florets
  • Few juliennes of celery
  • Salt to taste
  • 1 tbsp oil
  • 1 tbsp chopped green onion for garnish


  1. Cut the wanton wrappers into 4 smaller squares.
  2. Place a drop of sriracha in the center of each square. Brush the sides of the square with water.
  3. Fold the quare in half. Squeeze out all the air bubbles. Bring the two ends of the rapper together to shape the wanton. Use a drop of water to help you seal the ends together.
  4. Repeat with all the squares.
  5. Cover the sriracha bombs with a moist paper towel and set aside.
  6. Heat 1 tbsp oil in a wok/pot. Once hot, add in the chopped garlic and ginger and green onion bulbs.
  7. Sauté for 2 min until the garlic begins to brown.
  8. Add the broccoli, mushroom and celery in. Sauté for a min.
  9. Add the lemon juice and sugar. Mix.
  10. Add the tofu slices, sriracha filled wrappers and the broth.
  11. Add salt, pepper and bring the soup to a boil.
  12. Serve hot.

My Take:

If you like your soup thicker, mix a tbsp. of corn starch with water and add it in when the soup is boiling.

Bean Sprouts would be another great addition to the soup.

Yummily Yours'


PS: For other soup recipes, explore this page.

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  1. Interesting I hv bookmarked.. must try

  2. Pingback: THAI COCONUT SOUP – A SHORTCUT TO TOM KHA Yummily Yours'

  3. Wonderful Recipe, Prash. Loved the sriracha filled wontons. Super idea.

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