Red Curry Wonton With Greens (Printer-friendly)

Vibrant soup with frozen wontons and hearty greens in fragrant red curry broth. Ready in 25 minutes.

# What You'll Need:

→ Broth

01 - 1 tablespoon vegetable oil
02 - 2 tablespoons Thai red curry paste
03 - 1 tablespoon fresh ginger, minced
04 - 3 cloves garlic, minced
05 - 4 cups low-sodium chicken or vegetable broth
06 - 1 can (14 ounces) coconut milk
07 - 1 tablespoon soy sauce or tamari
08 - 1 teaspoon brown sugar
09 - 1 tablespoon fresh lime juice, plus wedges for serving

→ Wontons & Greens

10 - 16 frozen chicken, pork, or vegetable wontons
11 - 4 cups baby spinach or bok choy, roughly chopped
12 - 1 cup shredded carrots
13 - 2 scallions, thinly sliced
14 - 1 small red chili, thinly sliced (optional)
15 - Fresh cilantro leaves for garnish

# How-To Steps:

01 - Heat vegetable oil in a large pot over medium heat. Add red curry paste, ginger, and garlic; sauté for 1 to 2 minutes until fragrant.
02 - Pour in broth and coconut milk, whisking to combine. Stir in soy sauce and brown sugar. Bring to a gentle boil.
03 - Add frozen wontons to the pot. Reduce heat to a simmer and cook for 5 to 6 minutes until wontons are cooked through.
04 - Add shredded carrots and greens. Simmer for 1 to 2 minutes until just wilted.
05 - Stir in lime juice. Taste and adjust seasoning with additional soy sauce or lime juice as desired.
06 - Ladle soup into bowls. Garnish with scallions, chili slices, and cilantro. Serve hot with lime wedges.

# Expert Hints:

01 -
  • Quick and Easy: Ready in just 25 minutes using convenient frozen wontons.
  • Packed with Flavor: A rich, creamy broth made from red curry paste and coconut milk.
  • Customizable: Easily adaptable for vegetarian, vegan, or gluten-free diets.
  • Nourishing: Loaded with fresh greens and carrots for a balanced meal.
02 -
  • Creaminess: Use full-fat coconut milk for a richer, more luxurious broth texture.
  • Timing: Always check your wonton packaging for specific cooking times, as some varieties may take slightly longer than 6 minutes.
  • Seasoning: Balance the saltiness by adding soy sauce incrementally at the end.
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