Red Curry Wonton With Greens (Print)

Comforting soup with curry broth, wontons, and fresh vegetables ready in 25 minutes.

# Ingredients:

→ Broth

01 - 1 tablespoon vegetable oil
02 - 2 tablespoons red curry paste
03 - 4 cups low-sodium chicken or vegetable broth
04 - 1 (14 fl oz) can coconut milk
05 - 1 tablespoon soy sauce
06 - 1 teaspoon sugar
07 - 1 teaspoon fresh ginger, grated
08 - 2 cloves garlic, minced

→ Wontons

09 - 20 frozen chicken or vegetable wontons

→ Greens and Vegetables

10 - 2 cups baby spinach or bok choy, roughly chopped
11 - 1 cup snow peas, trimmed
12 - 2 green onions, sliced
13 - 1 small carrot, julienned

→ Garnish

14 - 1 tablespoon fresh cilantro, chopped
15 - 1 tablespoon fresh lime juice
16 - Red chili slices, optional

# Directions:

01 - Heat vegetable oil in a large pot over medium heat. Add red curry paste and sauté for 1 minute until fragrant.
02 - Add minced garlic and grated ginger, cooking for an additional 30 seconds until aromatic.
03 - Pour in broth, coconut milk, soy sauce, and sugar. Stir thoroughly and bring to a gentle boil.
04 - Add frozen wontons and simmer for 5 to 6 minutes until cooked through and floating to the surface.
05 - Add spinach or bok choy, snow peas, julienned carrot, and half of the green onions. Simmer for 2 minutes until greens are wilted and vegetables are tender-crisp.
06 - Stir in lime juice and taste the broth. Adjust seasoning with additional soy sauce or lime juice as needed.
07 - Ladle soup into bowls and garnish with cilantro, remaining green onions, and fresh chili slices if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • It comes together faster than you'd expect, which means you can actually make it on a weeknight without losing your mind.
  • The broth tastes like you spent hours on it, but the secret is letting curry paste and coconut milk do the heavy lifting.
  • You get real vegetables and something substantial in every spoonful, so it actually feels like dinner, not just a quick fix.
02 -
  • Don't skip blooming the curry paste in oil—it's the difference between a flat broth and one that tastes layered and developed.
  • The lime juice at the end is non-negotiable; it's what prevents the soup from tasting heavy and what makes people ask for the recipe.
03 -
  • Keep your broth at a gentle simmer rather than a rolling boil so the coconut milk stays silky instead of breaking or separating.
  • If you're making this vegetarian, vegetable broth and vegetable wontons work beautifully—the curry paste carries enough richness that you won't miss the chicken broth.
Back