Red Curry Wonton With Greens (Print Version)

Vibrant soup with frozen wontons, fragrant red curry broth, and fresh greens ready in 25 minutes.

# 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 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 for garnish (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 garlic and grated ginger to the pot. Cook for 30 seconds, stirring constantly.
03 - Pour broth, coconut milk, soy sauce, and sugar into the pot. Stir well and bring to a gentle boil over medium-high heat.
04 - Add frozen wontons to the boiling broth. Reduce heat to medium and simmer for 5 to 6 minutes until wontons are cooked through and float to the surface.
05 - Add spinach, snow peas, julienned carrot, and half the sliced green onions to the pot. 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 needed.
07 - Ladle soup into bowls. Garnish with fresh cilantro, remaining green onions, and red chili slices if desired. Serve immediately while hot.

# Additional Tips::

01 -
  • The contrast between the silky, spiced broth and plump wontons creates magic in every spoonful, no fancy techniques required.
  • Its the perfect 25-minute solution when youre craving something that tastes like it took hours, but fits easily into a busy weeknight.
02 -
  • Dont let the curry paste burn when blooming it in oil, or youll get bitter notes throughout your soup instead of that perfect warmth.
  • Adding the lime juice at the very end preserves its bright flavor that would otherwise disappear during cooking.
03 -
  • Different brands of red curry paste vary dramatically in spice levels, so start with less if youre using a new brand, then add more to taste after the broth comes together.
  • A splash of fish sauce instead of extra soy sauce creates an incredible depth that might seem strange on its own but transforms the entire broth with that elusive umami quality.
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