Red Curry Wonton Soup With Greens (Printable)

Comforting wontons in aromatic red curry broth with fresh 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

# How To Make It:

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 ginger and garlic; cook for 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.
05 - Add spinach, snow peas, julienned carrot, and half of the sliced green onions. Simmer for 2 minutes until greens are wilted and vegetables reach tender-crisp texture.
06 - Stir in lime juice and taste the broth. Adjust seasoning with additional soy sauce or lime juice as desired.
07 - Ladle soup into bowls and garnish with fresh cilantro, remaining green onions, and chili slices if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means weeknight dinner stress actually disappears.
  • The creamy coconut broth with that red curry punch tastes indulgent but is genuinely good for you.
  • Frozen wontons do all the heavy lifting, so you get restaurant-quality results without the skill barrier.
02 -
  • Don't skip the minute of frying curry paste in oil—this bloom is what separates homemade from flat-tasting.
  • Add the lime juice at the very end, never during cooking, or the acidity fades and you lose that brightness.
03 -
  • Make double the broth base and freeze it in portions—you'll have a head start for next time.
  • Toast the wontons in a pan if you like them crispy instead of just cooked; it changes the textural experience entirely.
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