Red Curry Wonton With Greens (Printable Version)

Plump wontons in spicy red curry coconut broth with fresh greens and crisp vegetables, ready in 25 minutes.

# What You’ll Need:

→ Broth

01 - 1 tablespoon vegetable oil
02 - 2 tablespoons red curry paste
03 - 4 cups low-sodium chicken or vegetable broth
04 - 1 can (14 oz) 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 & 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

# Method:

01 - Heat vegetable oil in a large soup pot over medium heat. Add red curry paste and sauté for 1 minute until fragrant.
02 - Add ginger and garlic to the pot; cook for 30 seconds, stirring constantly.
03 - Pour in broth, coconut milk, soy sauce, and sugar. Stir well and bring to a gentle boil.
04 - Add frozen wontons to the boiling broth. Simmer for 5 to 6 minutes until wontons are cooked through and floating.
05 - Add spinach or bok choy, snow peas, carrot, and half the green onions. Simmer for 2 minutes until greens are wilted and vegetables are tender-crisp.
06 - Stir in lime juice. Taste and adjust seasoning with additional soy sauce or lime juice as desired.
07 - Ladle soup into bowls. Garnish with cilantro, remaining green onions, and fresh chili slices if desired. Serve immediately.

# Expert Hints:

01 -
  • The red curry broth comes together in minutes but tastes like it simmered all day, perfect for those nights when you want something impressive without the wait.
  • You can customize the vegetable mix based on whatever is wilting in your crisper drawer, turning potential food waste into a vibrant, nourishing meal.
02 -
  • Never boil the soup vigorously after adding coconut milk or it might separate, leaving you with a grainy texture instead of silky smoothness.
  • Those frozen wontons need no thawing, in fact, they hold together better when added directly from freezer to broth, preventing that disappointing filling-escape situation.
03 -
  • Keep a knob of fresh ginger in your freezer, it grates more easily when frozen and you can use just what you need without waste.
  • A squeeze bottle of lime juice in your refrigerator means you can always add that final bright note, even when fresh limes arent on hand.
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