Red Curry Wonton With Greens (Printer-Friendly)

A fragrant, comforting bowl featuring plump wontons in spicy coconut curry broth with fresh vegetables

# What You'll Need:

→ 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 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 & 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 soup pot over medium heat. Add red curry paste and sauté for 1 minute until fragrant.
02 - Add minced garlic and grated ginger to the pot; cook for an additional 30 seconds until softened.
03 - Pour in the broth, coconut milk, soy sauce, and sugar. Stir thoroughly and bring to a gentle boil.
04 - Add the frozen wontons directly to the broth. Simmer for 5 to 6 minutes, or until wontons are cooked through and floating.
05 - Add spinach or bok choy, snow peas, julienned carrot, and half of the sliced green onions. Simmer for 2 minutes until greens are wilted and vegetables reach tender-crisp texture.
06 - Stir in fresh lime juice. Taste and adjust seasoning with additional soy sauce or lime juice as desired.
07 - Ladle soup into bowls. Garnish with chopped cilantro, remaining green onions, and fresh chili slices if desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen, but your hands are clean in twenty-five minutes flat.
  • The red curry broth is rich enough to feel luxurious yet light enough that you won't feel weighed down afterward.
  • Frozen wontons do all the heavy lifting, so you can focus on the fun parts like chopping greens and adjusting the heat.
02 -
  • Don't rush the initial sautéing of the curry paste; that one minute of blooming in the oil makes the difference between a flat soup and one that tastes alive and complex.
  • If your wontons are sticking to the bottom of the pot, give them a gentle stir after the first minute of cooking instead of waiting until they float on their own.
03 -
  • Make the broth up to a day ahead and store it in the refrigerator; just reheat gently before adding wontons and greens when you're ready to eat.
  • Keep extra lime wedges at the table so people can adjust the brightness of their own bowl rather than you trying to guess the perfect amount.
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