Red Curry Wonton with Greens

The first time I made this soup was on a rainy Tuesday when I needed something that felt like a hug but didn't require hours at the stove. I'd grabbed frozen wontons on a whim during my last grocery run, and that impulse buy turned into one of those recipes I now make at least twice a month. The way the creamy coconut broth wraps around the spicy curry creates this incredible warmth that stays with you long after the last spoonful.

Last winter my sister came over feeling completely drained from work, and I made a doubled batch of this soup. We sat at the kitchen table in our sweatpants, steam rising from our bowls, and she actually went quiet for the first time all day. Now whenever she texts that she's had a rough week, I know exactly what's for dinner.

Ingredients

• 1 tablespoon vegetable oil: A neutral oil lets the curry paste shine without competing flavors
• 2 tablespoons red curry paste: This is where all the magic happens, so don't be shy with it
• 4 cups low-sodium chicken or vegetable broth: Low sodium is crucial because the curry paste and soy sauce bring plenty of saltiness
• 1 (14 oz/400 ml) can coconut milk: Full fat creates that luxurious restaurant style texture you want
• 1 tablespoon soy sauce: Adds that essential umami depth that makes the broth sing
• 1 teaspoon sugar: Just enough to balance the heat and round out the flavors
• 1 teaspoon fresh ginger, grated: Fresh ginger brings a bright zing that powder can never replicate
• 2 cloves garlic, minced: Minced distributes evenly throughout every spoonful
• 20 frozen chicken or vegetable wontons: No shame in the frozen game, these plump up beautifully
• 2 cups baby spinach or bok choy, roughly chopped: Baby spinach wilts instantly and adds gorgeous color
• 1 cup snow peas, trimmed: They keep their crunch which creates lovely texture contrast
• 2 green onions, sliced: Half goes in the soup, half saves for fresh garnish
• 1 small carrot, julienned: Adds sweetness and those beautiful orange ribbons throughout
• 1 tablespoon fresh cilantro, chopped: The herbal pop that makes everything taste fresh
• 1 tablespoon lime juice: Added at the end to brighten all those rich coconut flavors
• Red chili slices (optional): For those nights when you need extra fire

Instructions

Build the aromatic base:

Heat the vegetable oil in a large pot over medium heat and add red curry paste, sautéing for 1 minute until the kitchen fills with that intoxicating fragrant smell. Stir in ginger and garlic, cooking for another 30 seconds just until garlic is golden and aromatic.

Create the silky broth:

Pour in the broth, coconut milk, soy sauce, and sugar, stirring well to combine everything into a beautiful orange red mixture. Bring it to a gentle boil, watching the steam rise and carry those incredible curry aromas through your whole home.

Add the wontons:

Gently drop in the frozen wontons and let them simmer for 5 to 6 minutes, resisting the urge to stir too much. You'll know they're done when they float to the surface and look plump and glossy.

Wilt the greens:

Toss in spinach or bok choy, snow peas, carrot, and half the green onions, simmering for just 2 minutes. Watch the greens turn bright and tender while the snow peas stay perfectly crisp.

Finish with brightness:

Stir in the lime juice and taste your creation, adjusting with more soy sauce or lime juice until the flavors dance perfectly together. Ladle into bowls and crown with cilantro, remaining green onions, and those spicy chili slices if you're feeling brave.

Save

This soup has become my go to for friends recovering from illness or just needing a little extra care. There's something about broth that feels medicinal, and the way the spices open up your sinuses doesn't hurt either.

Make It Your Own

I've found this recipe welcomes whatever vegetables are languishing in your crisper drawer. Mushrooms add meaty depth, bean sprouts bring crunch, and even diced bell peppers work beautifully. The curry broth is incredibly forgiving.

Spice Control

Some curry packs run hotter than others, so start with less if you're sensitive to heat. I once used an extra spicy brand that had my family reaching for milk, and now I always taste test my paste first.

Perfect Pairings

A crisp Riesling cuts through the coconut richness beautifully, while iced green tea refreshes between spicy spoonfuls. For something more substantial, serve alongside garlic bread or steamed jasmine rice.

• The soup thickens as it sits, so plan to add a splash of broth when reheating leftovers
• Wontons continue absorbing liquid, so they're best enjoyed the same day
• This recipe doubles easily but you'll need a bigger pot to prevent overcrowding

Save

Every bowl tells a story of warmth and care, which might be why this recipe has earned permanent status in my kitchen rotation.

Recipe FAQs

→ Can I use fresh wontons instead of frozen?

Yes, fresh wontons work perfectly. Cook them for 3-4 minutes instead of 5-6 minutes since they require less cooking time than frozen varieties.

→ How spicy is this soup?

The spice level depends on your red curry paste. Start with 2 tablespoons for medium heat. Add more paste for extra spice or reduce for a milder version.

→ Can I make this vegetarian?

Absolutely. Use vegetable broth instead of chicken broth and choose vegetarian wontons. The flavor remains delicious and satisfying.

→ How long does this soup keep in the refrigerator?

Store leftover soup in an airtight container for up to 3 days. The wontons may become slightly soft, but the flavors will continue to develop.

→ Can I add other vegetables?

Certainly. Mushrooms, bean sprouts, bell peppers, or zucchini make excellent additions. Add them during the last 2-3 minutes of cooking.