Red Curry Wonton With Greens (Print Version)

Tender wontons and fresh greens in a spicy Thai red curry coconut broth. Ready in 25 minutes.

# Ingredient List:

→ 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
08 - 1 teaspoon brown sugar
09 - 1 tablespoon 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
15 - Fresh cilantro leaves for garnish

# Steps:

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, stirring constantly to prevent burning.
02 - Pour in broth and coconut milk, whisking thoroughly to incorporate curry paste. Stir in soy sauce and brown sugar. Bring mixture to a gentle boil, then reduce heat to maintain a steady simmer.
03 - Add frozen wontons to simmering broth. Cook for 5–6 minutes or according to package directions until wontons float and are heated through. Avoid vigorous boiling to prevent wontons from breaking apart.
04 - Stir in shredded carrots and chopped greens. Simmer for 1–2 minutes until vegetables are just wilted but still vibrant. Overcooking will cause greens to become mushy and lose color.
05 - Stir in lime juice. Taste broth and adjust seasoning with additional soy sauce or lime juice as needed. The balance should be slightly sweet, tangy, and savory.
06 - Ladle hot soup into serving bowls, ensuring each portion gets wontons and vegetables. Top with scallions, chili slices, and fresh cilantro. Serve immediately with extra lime wedges on the side.

# Helpful Hints:

01 -
  • This soup transforms basic frozen wontons into something that tastes like it came from your favorite Thai takeout spot
  • The red curry broth keeps beautifully in the fridge, making it perfect for meal prep or lazy次日 lunches
  • You can customize the greens and heat level to match whatever mood youre in
02 -
  • The red curry paste needs time to bloom in the hot oil, so resist the urge to rush this first crucial step
  • Frozen wontons can stick together in the pot, so give them a gentle stir right after adding them
  • Greens cook faster than you think, so add them last and watch carefully to avoid overcooking
03 -
  • Toast your curry paste in the oil for an extra minute if you want a deeper, more complex flavor
  • Add a splash of fish sauce if you want that authentic Thai restaurant depth
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