Red Curry Wonton Soup With Greens (Printer-friendly)

Vibrant soup with frozen wontons, 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 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 & 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 and oil is infused with the paste.
02 - Add minced garlic and grated ginger to the curry paste. Cook for approximately 30 seconds, stirring constantly to prevent burning and develop deeper flavors.
03 - Pour in the low-sodium broth, coconut milk, soy sauce, and sugar. Stir thoroughly to combine all ingredients and bring the mixture to a gentle boil over medium-high heat.
04 - Add the frozen wontons directly to the boiling broth. Reduce heat to medium and simmer for 5 to 6 minutes until the wontons are cooked through and float to the surface.
05 - Add spinach or bok choy, snow peas, julienned carrot, and half of the sliced green onions. Simmer for 2 minutes until greens are wilted and vegetables reach tender-crisp texture.
06 - Stir in fresh lime juice and taste the broth. Adjust seasoning with additional soy sauce or lime juice according to preference.
07 - Ladle the soup into serving bowls and garnish with fresh cilantro, remaining green onions, and red chili slices if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The broth strikes that perfect balance of creamy coconut with aromatic curry that makes you close your eyes with each spoonful, just as my skeptical brother-in-law did before declaring it better than our local Thai place.
  • You can customize the vegetable mix based on whatever looks vibrant at the market or is hiding in your crisper drawer, turning potential food waste into something spectacular.
02 -
  • Never boil the broth aggressively after adding coconut milk or it may separate, turning your silky soup into a broken, oily mess, as I learned during a distracted cooking moment while on a work call.
  • Frozen wontons cook perfectly right from frozen, but need gentle simmering to prevent them from breaking open and spilling their filling into your broth.
03 -
  • The quality of your curry paste makes or breaks this dish, so splurge on a good brand from an Asian market rather than the tiny jars in the international aisle of regular supermarkets.
  • If you find yourself with leftover soup that has absorbed most of the broth overnight, add a splash of broth or even coconut water when reheating to bring it back to proper soup consistency.
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