Red Curry Wonton Soup With Greens (Print Version)

Fragrant red curry broth with frozen wontons, greens, and vegetables. A comforting, easy Thai-inspired soup ready in just 25 minutes.

# What You’ll Need:

→ Broth

01 - 1 tablespoon vegetable oil
02 - 2 tablespoons Thai red curry paste
03 - 1 tablespoon fresh ginger, minced
04 - 3 cloves garlic, minced
05 - 4 cups low-sodium chicken or vegetable broth
06 - 1 can (14 fluid ounces) coconut milk
07 - 1 tablespoon soy sauce or tamari
08 - 1 teaspoon brown sugar
09 - 1 tablespoon fresh lime juice

→ Wontons and Greens

10 - 16 frozen chicken, pork, or vegetable wontons
11 - 4 cups baby spinach or bok choy, chopped
12 - 1 cup shredded carrots
13 - 2 scallions, thinly sliced
14 - 1 small red chili, thinly sliced
15 - Fresh cilantro leaves for garnish
16 - Lime wedges for serving

# How to Make It:

01 - Heat vegetable oil in a large pot over medium heat. Add Thai red curry paste, minced ginger, and garlic. Sauté for 1 to 2 minutes until fragrant.
02 - Pour in broth and coconut milk while whisking to combine. Stir in soy sauce and brown sugar. Bring to a gentle boil.
03 - Add frozen wontons to the pot. Reduce heat to simmer and cook for 5 to 6 minutes until wontons are cooked through.
04 - Add shredded carrots and chopped greens to the pot. Simmer for 1 to 2 minutes until greens are just wilted.
05 - Stir in lime juice. Taste and adjust seasoning with additional soy sauce or lime juice as desired.
06 - Ladle soup into bowls. Garnish with sliced scallions, chili slices, and fresh cilantro. Serve hot with lime wedges.

# Additional Tips::

01 -
  • It tastes like you simmered it all day but actually comes together in under half an hour.
  • The coconut milk makes the broth creamy and rich without any dairy, which feels indulgent but still light.
  • You can use whatever greens are wilting in your fridge and they'll taste intentional.
  • The frozen wontons mean no folding, no fuss, just straight into the pot.
02 -
  • Don't skip blooming the curry paste in oil, that's where all the deep flavor develops and it only takes a minute.
  • Add the lime juice at the very end or it can turn bitter if it simmers too long in the broth.
  • If your wontons are sticking together, give them a gentle stir right after adding them to the pot.
  • Taste before serving because every curry paste brand has a different salt level and you might need to adjust.
03 -
  • Use full fat coconut milk if you want a truly creamy, restaurant-style broth that coats your spoon.
  • Keep a jar of good Thai red curry paste in your fridge, it lasts forever and transforms simple meals into something special.
  • Toast the curry paste in the oil a little longer than you think you should, that caramelization adds incredible depth.
  • Always have extra lime wedges on the table so everyone can adjust the brightness to their own taste.
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