Red Curry Wonton With Greens (Print)

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

# What you'll 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 ounces) 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 It:

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

# Expert Tips:

01 -
  • It's ready in 25 minutes, which means you can actually make this on a Tuesday night without losing your mind.
  • The red curry paste does all the heavy lifting flavor-wise, so you don't need to fuss with a dozen spices.
  • Frozen wontons are a secret weapon—they cook perfectly and taste homemade without the folding drama.
  • It tastes like you've spent hours in the kitchen when really you've just done some quick chopping and stirring.
02 -
  • Don't skip whisking the broth and coconut milk together—if you just dump the coconut milk in, you'll have weird separated pockets that look wrong and taste oily.
  • The lime juice is not optional; it's what transforms this from a nice soup into something you'll crave, so squeeze it fresh and don't use bottled.
03 -
  • Keep your lid off while the broth simmers so it stays bright and doesn't get dull or overcooked.
  • Double the recipe and freeze half in containers—it reheats beautifully and tastes even better the next day when the flavors have had time to get to know each other.
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