Red Curry Wonton Soup With Greens (Printable version)

Plump wontons in aromatic red curry coconut broth with fresh greens and crisp vegetables, ready in 25 minutes.

# What you 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 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

# 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, then add minced garlic and grated ginger, cooking for an additional 30 seconds.
02 - Pour chicken or vegetable broth, coconut milk, soy sauce, and sugar into the pot. Stir thoroughly and bring mixture to a gentle boil over medium-high heat.
03 - Add frozen wontons to the boiling broth and simmer for 5 to 6 minutes, or until wontons are cooked through and float to the surface.
04 - Stir in 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.
05 - Stir in fresh lime juice. Taste and adjust seasoning with additional soy sauce or lime juice according to preference.
06 - Ladle soup into bowls and garnish with fresh cilantro, remaining green onions, and red chili slices if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together faster than you can order takeout, which means soup when you actually want it, not an hour later.
  • The frozen wontons do all the heavy lifting while you build a silky, aromatic broth that tastes like you've been cooking all afternoon.
  • Fresh greens wilt right into the soup at the end, so you're getting nourishment without pretension.
02 -
  • Don't skip blooming the curry paste in oil—this step extracts every bit of flavor and prevents a raw, acrid taste that can ruin the whole pot.
  • Coconut milk separates, so shake the can before opening or stir it well as you pour; using just the cream on top will make the broth thin and one-dimensional.
03 -
  • Make the broth base ahead of time (everything except the wontons and greens) and reheat it gently when you're ready to eat; it actually tastes better the next day.
  • If you accidentally boil the broth hard instead of simmering gently, the coconut milk can separate and look broken—keep the heat low and the surface should just barely move.
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