Red Curry Wonton Soup With Greens (Printable view)

Vibrant soup with frozen wontons and hearty greens in fragrant red curry broth, ready in 25 minutes.

# What You 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 (full fat or light)
07 - 1 tablespoon soy sauce (or tamari for gluten-free)
08 - 1 teaspoon brown sugar
09 - 1 tablespoon lime juice (plus wedges for serving)

→ Wontons & Vegetables

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 (optional, for garnish)
15 - Fresh cilantro leaves, for garnish

# How To Make:

01 - Heat the 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 in the broth and coconut milk, whisking to combine. Stir in soy sauce and brown sugar. Bring to a gentle boil.
03 - Add the frozen wontons to the pot. Reduce heat to a simmer and cook for 5–6 minutes (or according to package directions) until wontons are cooked through.
04 - Add the shredded carrots and greens. Simmer for 1–2 minutes until just wilted.
05 - Stir in lime juice. Taste and adjust seasoning with more soy sauce or lime as desired. Ladle soup into bowls. Garnish with scallions, chili slices, and cilantro. Serve hot with extra lime wedges.

# Expert Advice:

01 -
  • The broth comes together in minutes but tastes like it simmered for hours
  • Frozen wontons mean no wrapping required, making this perfect for weeknight exhaustion
  • The coconut milk curry base is infinitely adaptable to whatever greens you have on hand
02 -
  • Don't let the curry paste burn in that first step, it goes from fragrant to bitter in seconds
  • Frozen wontons can stick together in the pot, give them a gentle stir after dropping them in
  • The broth thickens as it sits, so if you're reheating leftovers, add a splash more broth or water
03 -
  • Bloom your curry paste in oil for the full 2 minutes, it's the difference between good and exceptional
  • Use full-fat coconut milk if you want that restaurant-quality richness and sheen
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