Red Curry Wonton With Greens (Print version)

Vibrant soup with frozen wontons and hearty greens in fragrant red curry broth

# Required ingredients:

→ Broth

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 can (14 oz) coconut milk
07 - 1 tablespoon soy sauce or tamari
08 - 1 teaspoon brown sugar
09 - 1 tablespoon fresh lime juice

→ Wontons & Greens

10 - 16 frozen wontons (chicken, pork, or vegetable)
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
16 - Lime wedges for serving

# How to make it:

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.
02 - Pour broth and coconut milk into the pot, whisking to combine. Stir in soy sauce and brown sugar. Bring to a gentle boil.
03 - Add frozen wontons to the pot. Reduce heat to a simmer and cook for 5-6 minutes until wontons are cooked through.
04 - Add shredded carrots and greens to the pot. Simmer for 1-2 minutes until greens are just wilted.
05 - Stir in lime juice and taste. Adjust seasoning with additional soy sauce or lime juice as desired.
06 - Ladle soup into bowls and garnish with scallions, red chili slices, and cilantro. Serve immediately with lime wedges.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, but tastes like you actually know what you're doing in the kitchen.
  • The creamy coconut broth with that red curry kick is addictive without being heavy or complicated.
  • Frozen wontons do all the work for you, so you get to feel clever without the labor.
02 -
  • Don't skip mincing the ginger and garlic fine—big chunks will be fibrous and unpleasant, while tiny pieces distribute their flavor into every spoonful.
  • The lime juice at the very end is non-negotiable because it cuts through the richness of the coconut and makes the whole soup sing instead of feel heavy.
03 -
  • Whisk the coconut milk really well as you pour it in because the cream separates naturally, and you want it evenly distributed throughout the broth.
  • Fresh lime wedges on the side let everyone adjust the acidity to their taste, which means nobody will think your soup tastes flat or heavy.
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