Red Curry Wonton Soup With Greens (Printable format)

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

# List of ingredients:

→ 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 fl 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 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 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 ginger and garlic; cook for 30 seconds.
03 - Pour in broth, coconut milk, soy sauce, and sugar. Stir well and bring to a gentle boil.
04 - Add frozen wontons and simmer for 5 to 6 minutes, or 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 just tender.
06 - Stir in lime juice. Taste and adjust seasoning with additional soy sauce or lime juice as desired.
07 - Ladle soup into bowls and garnish with cilantro, remaining green onions, and fresh chili slices if using. Serve hot.

# Expert Suggestions:

01 -
  • It comes together in under 25 minutes, which means actual weeknight dinner without the guilt of ordering takeout.
  • The frozen wontons do the heavy lifting while you focus on building a broth that tastes like it simmered for hours.
  • Fresh greens wilt right into the pot, turning this into a complete, nourishing meal in one bowl.
02 -
  • Don't skip blooming the curry paste in oil—this step releases all its aromatic compounds and prevents it from tasting raw or dusty in the finished soup.
  • Add the greens at the very end; they'll wilt instantly in the hot broth, and adding them earlier turns them to mush and mutes their color.
03 -
  • Use quality coconut milk where the cream hasn't separated into a thin layer—shake the can well or choose full-fat varieties that blend smoothly into the broth.
  • Taste your broth before adding the greens; it's your last chance to balance the salt and spice without worrying about overcooking the vegetables.
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