Red Curry Wonton With Greens (Printable)

Aromatic Thai-style soup with tender wontons, fresh greens, and creamy coconut broth ready in 25 minutes.

# What You'll Need:

→ 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, 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, whisking occasionally.
03 - Add frozen wontons to boiling broth. Reduce heat to simmer and cook for 5–6 minutes or according to package directions until wontons are completely cooked through and floating.
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. Remove from heat.
06 - Ladle hot soup into serving bowls. Top generously with scallions, fresh chili slices, and cilantro leaves. Serve immediately with extra lime wedges on the side.

# Expert Advice:

01 -
  • It transforms simple freezer staples into something that tastes like it came from your favorite Thai spot
  • The broth comes together in minutes but tastes like it simmered all afternoon
  • Each bowl is perfectly customizable with whatever greens you have on hand
02 -
  • Dont add the lime juice until the very end—cooking it makes the broth taste oddly dull
  • Your curry paste might separate from the coconut milk initially, just keep whisking and it will come together
  • The soup thickens as it sits, so plan to add a splash of water or broth when reheating leftovers
03 -
  • Toast your curry paste in the oil for the full two minutes—it develops a deeper, more complex flavor
  • Use full-fat coconut milk at least once to understand what this soup can really taste like
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