Red Curry Wonton Soup With Greens (Printable)

Spicy coconut curry broth with tender wontons and fresh garden greens

# What You'll 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 fluid ounces) 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 lime juice
16 - Red chili slices, optional

# How To Make It:

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 ginger and garlic; cook for another 30 seconds.
03 - Pour in broth, coconut milk, soy sauce, and sugar. Stir well and bring to a gentle boil.
04 - Add frozen wontons and simmer for 5 to 6 minutes until 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 additional 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 Tips:

01 -
  • The brilliant shortcut of using frozen wontons means you get all the joy of homemade dumplings in your soup without spending an hour folding them yourself.
  • The rich coconut milk creates this velvety broth that somehow tastes like it simmered all day, even though youll have this on the table in 25 minutes flat.
02 -
  • The first time I made this, I added the lime juice with all the liquids at the beginning and learned the hard way that heat dulls the bright citrus notes, so always add it at the end for that perfect zing.
  • Frozen wontons vary wildly in cooking time depending on brand and size, so rather than strictly following the clock, look for them to float and slightly puff, which is the sure sign theyre perfectly done.
03 -
  • Keep the seeds when you mince the chili but dont touch your eyes afterward, or better yet, use kitchen gloves, a lesson I learned through an evening of regrettable eye-burning.
  • Double the batch of curry-infused broth next time and freeze half without wontons or vegetables, then youre just minutes away from your next bowl when time is tight.
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