Red Curry Wonton With Greens (Printable)

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

# Components:

→ 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 (14 oz) can coconut milk
07 - 1 tablespoon soy sauce
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, 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

# Directions:

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 in broth and coconut milk, 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. Simmer for 1–2 minutes until just wilted.
05 - Stir in lime juice. Taste and adjust seasoning with additional soy sauce or lime as needed.
06 - 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 under 15 minutes but tastes like it came from your favorite Thai restaurant
  • Frozen wontons mean you skip the tedious folding step entirely
  • One pot, one spoon, minimal chopping required
02 -
  • Curry paste needs time to bloom in hot oil or it will taste raw and sharp instead of mellow and complex
  • Frozen wontons can stick together, so separate them while the broth heats or drop them in one by one
  • Greens continue cooking in the hot soup, so underdo them slightly in the pot
03 -
  • Whisk the coconut milk before measuring since the cream often separates at the top of the can
  • Taste your curry paste first since brands vary wildly in heat and salt levels
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