Red Curry Wonton Soup With Greens (Printable version)

A vibrant, comforting soup featuring frozen wontons and hearty greens in a fragrant red curry broth.

# Needed ingredients:

→ 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
07 - 1 tablespoon soy sauce or tamari
08 - 1 teaspoon brown sugar
09 - 1 tablespoon fresh lime juice

→ 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
15 - Fresh cilantro leaves for garnish
16 - Lime wedges for serving

# How to make it:

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 thoroughly. 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 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 scallions, chili slices, and cilantro. Serve hot with lime wedges on the side.

# Expert Suggestions:

01 -
  • It tastes like you spent hours simmering broth, but you're eating in under half an hour.
  • The frozen wontons do the heavy lifting so you can focus on building layers of flavor without stress.
  • One pot means one thing to wash, which feels like a small victory on exhausting days.
02 -
  • Don't skip the blooming step with curry paste—sautéing it in oil actually activates the flavors and prevents that raw, slightly bitter taste that happens when you dump it directly into liquid.
  • Frozen wontons release starch into the broth, which is actually beneficial for silkiness, but if you prefer a clearer broth you can blanch them separately first.
03 -
  • If your broth tastes flat after adding everything, it's almost always because it needs more lime juice or a pinch more salt to wake up the other flavors.
  • Toast the curry paste in oil for an extra minute longer than you think necessary—this transforms it from a thin spice paste into something deeply aromatic and complex.
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