Red Curry Wonton With Greens (Printable View)

Fragrant coconut curry broth with plump wontons and tender fresh greens

# Needed Ingredients:

→ Broth

01 - 1 tablespoon vegetable oil
02 - 2 tablespoons red curry paste
03 - 4 cups low-sodium chicken or vegetable broth
04 - 1 (14 fluid ounce) can 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 and 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

# Directions:

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; cook for an additional 30 seconds, stirring constantly.
03 - Pour in broth, coconut milk, soy sauce, and sugar. Stir thoroughly and bring to a gentle boil.
04 - Add frozen wontons to the simmering broth. Simmer for 5 to 6 minutes until wontons are cooked through and float to the surface.
05 - Introduce 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 are just tender.
06 - Stir in lime juice. Taste and adjust seasoning with additional soy sauce or lime juice as desired.
07 - Ladle soup into bowls and garnish with cilantro, remaining green onions, and red chili slices if using. Serve hot.

# Expert Hints:

01 -
  • The contrast between the silky broth and plump wontons creates a textural experience that feels like a restaurant dish without the fuss or expense.
  • You can customize the level of spice and types of veggies based on what you have on hand, making it perfect for cleaning out the crisper drawer on busy weeknights.
02 -
  • The wontons will continue cooking if left in hot broth too long, potentially becoming mushy, so serve immediately after theyre cooked through.
  • If your curry paste is particularly spicy or mild, adjust the amount before adding the liquids, as its much harder to correct the heat level later.
03 -
  • If serving to guests with varying spice tolerances, make the base broth milder and offer fresh sliced chilies or chili oil on the side for those who want more heat.
  • When using bok choy, separate the leafy parts from the stalks and add the stalks earlier to ensure they cook through properly while keeping the leaves bright green.
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