Red Curry Wonton With Greens (Printable Copy)

A vibrant, comforting soup featuring frozen wontons and hearty greens in a fragrant red curry broth. Ready in just 25 minutes for a nourishing meal.

# 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 can (14 fl oz) coconut milk, full fat or light
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 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 fragrant.
02 - Pour chicken or vegetable broth and coconut milk into the pot, whisking to combine thoroughly. Stir in soy sauce and brown sugar. Bring to a gentle boil.
03 - Add frozen wontons to the boiling broth. Reduce heat to a simmer and cook for 5 to 6 minutes, or according to package directions, until wontons are cooked through.
04 - Add shredded carrots and chopped greens to the pot. Simmer for 1 to 2 minutes until greens are just wilted.
05 - Stir in fresh lime juice. Taste and adjust seasoning with additional soy sauce or lime juice as desired.
06 - Ladle soup into bowls. Garnish with sliced scallions, red chili slices, and fresh cilantro. Serve hot with lime wedges on the side.

# Expert Advice:

01 -
  • It tastes like you spent hours building layers of flavor, but your actual hands-on time is basically just chopping and stirring.
  • Frozen wontons do the heavy lifting while you handle the fragrant, creamy broth that makes this feel like a proper meal, not a shortcut.
  • The greens wilt right into the soup, so you're getting something nourishing without pretending you love salad.
02 -
  • Don't add the greens too early or they'll turn into a sad, overcooked mush that tastes like nothing; wait until the very end when the broth is almost ready to serve.
  • Taste your soup after the lime juice goes in because citrus and heat have this sneaky way of making everything taste more balanced—you might think it needs salt when it actually needs more acid.
03 -
  • Keep your coconut milk at room temperature before opening it so the cream stays integrated into the milk; if it separates, that's fine, but stirring it together before the pot gives you better texture control.
  • The secret to this soup tasting like you actually know what you're doing is tasting it multiple times as you cook and adjusting seasoning gradually—never dump everything at once and hope it works.
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