Red Curry Wonton With Greens (View Print Version)

Aromatic Thai-inspired soup with tender wontons, fresh greens, and creamy coconut curry broth. Quick 25-minute comfort food.

# What You'll Need:

→ Broth Base

01 - 1 tablespoon vegetable oil
02 - 2 tablespoons Thai red curry paste
03 - 1 tablespoon fresh ginger, minced
04 - 3 cloves garlic, minced
05 - 4 cups low-sodium chicken or vegetable broth
06 - 1 (14 oz) can coconut milk
07 - 1 tablespoon soy sauce or tamari
08 - 1 teaspoon brown sugar
09 - 1 tablespoon lime juice

→ Wontons & Greens

10 - 16 frozen chicken, pork, or vegetable wontons
11 - 4 cups baby spinach or bok choy, chopped
12 - 1 cup shredded carrots
13 - 2 scallions, thinly sliced
14 - 1 small red chili, thinly sliced
15 - Fresh cilantro leaves for garnish
16 - Lime wedges for serving

# Method:

01 - Heat vegetable oil in a large pot over medium heat. Add red curry paste, minced ginger, and garlic. Sauté for 1-2 minutes until fragrant, stirring constantly to prevent burning.
02 - Pour in broth and coconut milk, whisking thoroughly to incorporate curry paste. Stir in soy sauce and brown sugar. Bring mixture to a gentle boil, then reduce heat to maintain simmer.
03 - Add frozen wontons directly to simmering broth. Cook for 5-6 minutes or according to package directions until wontons float and are cooked through completely.
04 - Stir in shredded carrots and chopped greens. Simmer for 1-2 minutes until just wilted but still vibrant. Avoid overcooking to maintain texture.
05 - Remove from heat and stir in lime juice. Taste broth and adjust seasoning with additional soy sauce or lime juice as needed for balanced flavor.
06 - Ladle hot soup into bowls, ensuring each portion contains 3-4 wontons. Garnish generously with sliced scallions, chili slices, and fresh cilantro. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • The broth hits that perfect balance of creamy coconut and bright lime that makes you want to sip it straight from the bowl
  • Frozen wontons mean dinner happens in under 30 minutes without sacrificing that handmade dumpling texture
02 -
  • Don't skip blooming the curry paste in oil first, or you'll miss out on so much depth and complexity
  • Add the lime juice after cooking because heat destroys that fresh acidic brightness we want
03 -
  • Whisk the coconut milk before measuring to avoid separation in your soup
  • Room temperature wontons cook more evenly than ones straight from the freezer
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