Red Curry Wonton with Greens (Printable)

Vibrant soup with plump wontons in fragrant red curry broth and fresh greens. Ready in 25 minutes.

# What You Need:

→ 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 ginger and garlic; 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. Simmer for 5 to 6 minutes, or until the wontons are cooked through and floating.
05 - Add spinach or bok choy, snow peas, carrot, and half the green onions. Simmer for 2 minutes until greens are wilted and vegetables are just tender.
06 - Stir in lime juice. Taste and adjust seasoning with more soy sauce or lime juice as desired.
07 - Ladle soup into bowls. Garnish with cilantro, remaining green onions, and fresh chili slices if using. Serve hot.

# Expert Hints:

01 -
  • The curry-infused coconut broth transforms basic frozen wontons into something that tastes like youve been cooking all day, perfect for those nights when youre exhausted but still want something that feels special.
  • Its incredibly adaptable to whatever vegetables are wilting in your crisper drawer, saving you from food waste while still delivering a vibrant, nourishing bowl.
02 -
  • Always taste your curry paste before adding the full amount because some brands pack serious heat while others are surprisingly mild, and its much easier to add more later than to try diluting an overly spicy broth.
  • The soup will continue to thicken slightly as it stands, as the wontons release some of their starch into the broth, creating an even more luxurious texture if you happen to have leftovers.
03 -
  • The key to maximum flavor is patience during that initial step of blooming the curry paste in oil, letting it sizzle gently until the aroma fills your kitchen and the color deepens slightly.
  • Save some of the coconut milk to swirl into each bowl just before serving for both visual appeal and pockets of creamy richness that make each spoonful slightly different from the last.
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