Red Curry Wonton with Greens (Printer View)

Vibrant Thai-inspired soup with tender wontons, fresh greens, and aromatic red curry coconut broth. Ready in 25 minutes.

# 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 plus wedges for serving

→ Wontons & Greens

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

# Method:

01 - Heat vegetable oil in a large pot over medium heat. Add red curry paste, 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 dissolve curry paste. Stir in soy sauce and brown sugar. Bring mixture to a gentle boil, then reduce heat to maintain a steady 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. Adjust heat as needed to prevent boiling over.
04 - Stir in shredded carrots and chopped greens. Simmer for 1–2 minutes until greens are just wilted but still vibrant. Avoid overcooking to maintain texture.
05 - Stir in lime juice. Taste broth and adjust seasoning with additional soy sauce or lime juice as desired. Balance flavors should be achieved between sweet, sour, and salty elements.
06 - Ladle hot soup into serving bowls. Top with scallions, fresh chili slices, and cilantro. Serve immediately with extra lime wedges on the side for individual seasoning.

# Expert Advice:

01 -
  • The broth comes together in minutes but tastes like it simmered all afternoon
  • Frozen wontons make it feel fancy without any of the actual work
  • Something magical happens when coconut milk meets red curry paste
02 -
  • Don't boil the coconut milk hard or it might separate and look curdled
  • Frozen wontons cook fast, so don't walk away or they'll turn into mush
  • The lime juice is non-negotiable, it cuts through all that richness
03 -
  • Use a whisk when adding curry paste to avoid clumps that won't dissolve
  • Toast some extra curry paste in oil before adding liquid for deeper flavor
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