Red Curry Wonton with Greens (Printable)

Comforting Asian-style soup with tender wontons, aromatic red curry coconut broth, and fresh greens. Ready in 25 minutes.

# What You Need:

→ 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)

# How-To:

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 minced ginger and garlic; cook for 30 seconds until softened and fragrant.
03 - Pour in the broth, coconut milk, soy sauce, and sugar. Stir well and bring to a gentle boil.
04 - Add frozen wontons directly to the simmering broth. Continue simmering for 5-6 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 needed.
07 - Ladle soup into individual bowls. Garnish with cilantro, remaining green onions, and red chili slices if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • It comes together in 25 minutes but tastes like it simmered all afternoon
  • The frozen wontons trick means you always have the components for something extraordinary
  • That perfect balance between fiery curry and cooling coconut milk
02 -
  • The curry paste needs that initial minute in hot oil to bloom properly, otherwise it stays harsh and raw tasting
  • Adding lime juice at the very end preserves its bright punch instead of cooking it away
  • Frozen wontons can stick together, so separate them quickly before adding to the hot broth
03 -
  • Use full fat coconut milk because the light version never achieves that velvety restaurant texture
  • Freshly grated ginger makes a noticeable difference over the jarred stuff
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