Save My tiny apartment kitchen smelled like a Bangkok street corner the first time I made this soup. I had discovered a stash of frozen wontons in the back of my freezer during a particularly relentless weeknight, and suddenly, red curry paste and coconut milk felt like the only logical answer. The steam rising from that pot carried ginger, garlic, and something that felt like comfort in bowl form.
My roommate wandered in mid-simmer, asking what magical thing I was creating. We ate standing up at the counter, blowing on spoonfuls between conversation about everything and nothing. That impromptu dinner became our weeknight emergency meal—the kind you turn to when life feels too big for cooking but you still need something real.
Ingredients
- 1 tablespoon vegetable oil: Coconut oil works beautifully here if you want to lean into the tropical notes
- 2 tablespoons Thai red curry paste: This is your flavor foundation, so choose a brand you truly love tasting
- 1 tablespoon fresh ginger, minced: Fresh ginger brings a bright, zesty heat that powdered ginger simply cannot replicate
- 3 cloves garlic, minced: Dont be shy with the garlic, it mellows beautifully in the coconut milk
- 4 cups low-sodium chicken or vegetable broth: Starting with low-sodium lets you control exactly how salty your soup becomes
- 1 (14 oz) can coconut milk: Full fat creates a luxuriously creamy broth, but light still delivers plenty of flavor
- 1 tablespoon soy sauce: Tamari works perfectly if you need to keep things gluten-free
- 1 teaspoon brown sugar: Just enough to balance the curry paste and lift all the other flavors
- 1 tablespoon lime juice: This bright splash at the end makes everything taste alive and fresh
- 16 frozen wontons: Any filling works, so choose what you love or whatever your freezer currently holds
- 4 cups baby spinach or bok choy: Baby bok choy adds a lovely crunch, while spinach melts silkily into the broth
- 1 cup shredded carrots: These add sweetness and color that make the soup feel somehow lighter
- 2 scallions, thinly sliced: The bright onion pop cuts through the rich coconut broth perfectly
- 1 small red chili, thinly sliced: Leave these whole for mild heat or slice thin if you really love spice
- Fresh cilantro leaves: These bring an herbal freshness that balances the deep curry flavors
Instructions
- Build your flavor base:
- Heat the oil in a large pot over medium heat, then add the curry paste, ginger, and garlic. Let this cook for 1 to 2 minutes until your kitchen fills with that intoxicating fragrant aroma.
- Create the broth:
- Pour in the broth and coconut milk, whisking until the curry paste dissolves completely. Stir in the soy sauce and brown sugar, then bring everything to a gentle boil.
- Cook the wontons:
- Add the frozen wontons and reduce heat to a simmer. Let them cook for 5 to 6 minutes until they float and feel tender when you press one with a spoon.
- Add the vegetables:
- Toss in the shredded carrots and chopped greens, simmering for just 1 to 2 minutes until they wilt slightly but still retain some brightness.
- Finish with brightness:
- Stir in the lime juice and taste your soup. Add more soy sauce for depth or more lime for brightness until it tastes perfect to you.
- Garnish generously:
- Ladle the hot soup into bowls and top with scallions, chili slices, and fresh cilantro. Serve immediately with extra lime wedges on the side.
Save 
Save This soup has become my answer to too-busy Tuesdays and days when comfort feels like something that can only come from a bowl. Something about the combination of warming curry and tender little wonton packages makes everything feel like it might actually be okay.
Making It Your Own
The beauty of this soup lies in how gracefully it accommodates whatever you have on hand. Sometimes I use leftover roasted vegetables instead of greens, or add mushrooms if thats what the fridge is offering. The red curry broth is forgiving and welcoming, making every variation feel intentional rather than like a compromise.
The Broth Balance
Finding your perfect sweet-salty-spine-tingling balance might take a batch or two. I lean heavier on the lime juice because that acid-forward brightness wakes up the rich coconut milk. The brown sugar might seem strange, but it rounds out the curry paste and brings all the assertive flavors into harmony.
Serving Suggestions
While this soup is genuinely satisfying on its own, sometimes I serve it over a small mound of jasmine rice when I need something more substantial. crispy garlic bread or spring rolls make excellent companions if you are feeding a crowd.
- Keep extra lime wedges at the table so everyone can adjust their own bowls
- Crushed peanuts or cashews add a lovely crunch if you want some texture contrast
- The broth actually tastes better the next day, so consider making a double batch
Save 
Save There is something profoundly comforting about a soup that comes together this quickly yet tastes this thoughtful. I hope it finds its way into your weeknight rotation like it has into mine.
Recipe FAQ
- → Can I use fresh wontons instead of frozen?
Fresh wontons work beautifully and may cook even faster—typically 3–4 minutes in the simmering broth. Watch closely to prevent overcooking, which can cause the delicate wrappers to become mushy or break apart.
- → What other greens can I substitute?
Baby kale, Swiss chard, or even tatsoi make excellent alternatives. Quick-cooking greens work best since they only need 1–2 minutes to wilt. Avoid sturdy greens like collard greens unless you pre-cook them separately.
- → How can I adjust the spice level?
Start with less curry paste (1 tablespoon) for mild heat, or increase up to 3 tablespoons for fiery intensity. Fresh Thai chilies, Sriracha, or chili garlic paste can also be stirred in at the end to amp up the heat without altering the broth's base flavors.
- → Can I make this vegetarian or vegan?
Absolutely. Swap chicken broth for vegetable broth and choose vegetable-filled wontons (many traditional versions contain shrimp or pork). The coconut milk base makes the broth naturally creamy without any dairy needed.
- → Will this soup reheat well for leftovers?
The broth actually develops deeper flavor overnight, but the wontons may become slightly soft. For best results, store soup and wontons separately, then reheat the broth and add fresh wontons just before serving. Greens should also be added fresh during reheating.
- → What protein-packed additions work well?
Shredded rotisserie chicken, tofu cubes, or edamame can be stirred in during the last few minutes of cooking. Thinly sliced steak or shrimp also complement the Thai-inspired flavors beautifully.