Red Curry Wonton With Greens (Printable)

Vibrant soup with frozen wontons and greens in aromatic red curry coconut broth. Ready in 25 minutes.

# What You 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 (14 oz) can coconut milk, full fat or light
07 - 1 tablespoon soy sauce or tamari for gluten-free
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 for garnish
15 - Fresh cilantro leaves for garnish

# How To Make:

01 - Heat vegetable oil in a large pot over medium heat. Add Thai red curry paste, minced ginger, and minced garlic. Sauté for 1 to 2 minutes until the mixture becomes fragrant.
02 - Pour in the broth and coconut milk, whisking to combine thoroughly. Stir in soy sauce and brown sugar. Bring to a gentle boil.
03 - Add the frozen wontons to the pot. Reduce heat to a simmer and cook for 5 to 6 minutes, or according to package directions, until wontons are cooked through.
04 - Add the shredded carrots and chopped greens to the pot. Simmer for 1 to 2 minutes until the greens are 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 sliced scallions, chili slices, and fresh cilantro. Serve immediately with extra lime wedges.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together while you're still in your work clothes, no fancy knife skills required.
  • The broth is creamy from coconut milk without being heavy, and the frozen wontons do the hard work for you.
  • You can have this on the table in the time it takes to set the mood with candles.
02 -
  • Don't skip the initial sauté of the curry paste, that's where the magic lives, and rushing it means the broth tastes flat and one-dimensional.
  • Add the greens at the very end because overcooked spinach becomes a sad pile, and bok choy loses its crisp edge if it's been swimming too long.
  • Taste before you serve because coconut milk brands vary in richness, and you might need a touch more lime or soy sauce to make it sing.
03 -
  • Don't thaw the wontons, frozen is actually better because they won't fall apart in the hot broth and they cook evenly.
  • Prep everything before you start cooking because this happens fast, and you don't want to be chopping cilantro while things are boiling.
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