Red Curry Wonton Soup With Greens (Print Version)

A vibrant, comforting soup combining plump frozen wontons, fragrant red curry broth, and an abundance of fresh 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 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)

# Cooking Steps:

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 to the pot, cooking for 30 seconds until softened.
03 - Pour in broth, coconut milk, soy sauce, and sugar. Stir thoroughly and bring to a gentle boil.
04 - Add frozen wontons to the boiling broth. Simmer for 5 to 6 minutes until wontons are cooked through and floating.
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 are tender.
06 - Stir in lime juice and taste. Adjust seasoning with additional soy sauce or lime juice as needed.
07 - Ladle soup into bowls. Garnish with cilantro, remaining green onions, and chili slices if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like you spent hours building layers of flavor, but your actual work time is barely a coffee break.
  • Frozen wontons do the heavy lifting so you can focus on the aromatics and greens that make it sing.
  • The coconut-curry broth is creamy without dairy, so it works for almost any dietary preference at your table.
02 -
  • Don't skip blooming the curry paste in oil at the start—cooking it dry or rushing this step will give you a flat, one-dimensional broth instead of a deeply layered one.
  • The greens go in at the very end because spinach and bok choy turn gray and lose all their vitality if they simmer for more than a minute or two.
03 -
  • Taste the broth before adding the greens so you can adjust seasoning when it's just liquid—it's easier to balance flavor without competing textures.
  • Keep the lid off while simmering the wontons so they don't stick together or become waterlogged; they need that gentle, uncovered heat.
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