Red Curry Wonton Soup (Print)

Comforting Asian-style soup with tender wontons in aromatic red curry coconut broth loaded with fresh greens and crisp vegetables.

# Components:

→ Broth

01 - 1 tablespoon vegetable oil
02 - 2 tablespoons red curry paste
03 - 4 cups low-sodium chicken or vegetable broth
04 - 1 can (14 fl oz) coconut milk
05 - 1 tablespoon soy sauce
06 - 1 teaspoon sugar
07 - 1 teaspoon fresh ginger, grated
08 - 2 cloves garlic, minced

→ Wontons

09 - 20 frozen chicken or vegetable wontons

→ Greens and Vegetables

10 - 2 cups baby spinach or bok choy, roughly chopped
11 - 1 cup snow peas, trimmed
12 - 2 green onions, sliced
13 - 1 small carrot, julienned

→ Garnish

14 - 1 tablespoon fresh cilantro, chopped
15 - 1 tablespoon fresh lime juice
16 - Red chili slices, optional

# Directions:

01 - Heat vegetable oil in a large soup pot over medium heat. Add red curry paste and sauté for 1 minute until fragrant.
02 - Add minced garlic and grated ginger; cook for another 30 seconds.
03 - Pour in the broth, coconut milk, soy sauce, and sugar. Stir well and bring to a gentle boil.
04 - Add the frozen wontons directly to the broth. Simmer for 5 to 6 minutes, or until the wontons are cooked through and floating.
05 - Add spinach or bok choy, snow peas, julienned carrot, and half the green onions. Simmer for 2 minutes until greens are wilted and vegetables are tender-crisp.
06 - Stir in fresh lime juice. Taste and adjust seasoning with additional soy sauce or lime juice as desired.
07 - Ladle soup into bowls. Garnish with fresh cilantro, remaining green onions, and red chili slices if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • Ready faster than most takeout, which means you can satisfy cravings without the delivery fee guilt.
  • The frozen wontons do all the heavy lifting, leaving you free to focus on building a broth that tastes like you spent hours on it.
  • One pot, minimal cleanup, and enough warmth in each spoonful to make weeknight cooking feel like a small win.
02 -
  • Never skip blooming the curry paste in oil; raw paste tastes harsh and one-dimensional, but bloomed paste becomes complex and smooth.
  • The moment the wontons float, they're done; overcooking turns them mushy and defeats the purpose of using frozen ones in the first place.
  • Coconut milk separates, and that's not a mistake—stir it into the broth completely so the fat distributes evenly and doesn't pool on the surface.
03 -
  • Make the broth up to two days ahead and store it in the fridge; add wontons and greens only when you're ready to eat so everything stays fresh and the greens don't turn dark.
  • Coconut milk from a good brand makes a noticeable difference—buy from stores with higher turnover so you're getting the freshest can available.
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