Red Curry Wonton With Greens (Printable)

Frozen wontons and hearty greens simmer in fragrant red curry coconut broth for a quick 25-minute Asian-inspired comfort bowl.

# What You 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 (14 oz) can coconut milk, full fat or light
07 - 1 tablespoon soy sauce or tamari
08 - 1 teaspoon brown sugar
09 - 1 tablespoon fresh lime juice, plus wedges for serving

→ Wontons and 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 to 2 minutes until fragrant.
02 - Pour broth and coconut milk into the pot, whisking to combine. Stir in soy sauce and brown sugar. Bring to a gentle boil.
03 - Add frozen wontons to the pot. Reduce heat to a simmer and cook for 5 to 6 minutes or according to package directions until wontons are cooked through.
04 - Add shredded carrots and chopped greens to the pot. Simmer for 1 to 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 hot with extra lime wedges.

# Expert Hints:

01 -
  • Quick and easy, moving from prep to table in only 25 minutes.
  • Aromatic red curry paste and coconut milk create a restaurant-quality broth.
  • Highly customizable with your choice of protein or vegetable wontons.
  • Nourishing and packed with fresh greens like spinach or bok choy.
02 -
  • Use full-fat coconut milk for a richer and more indulgent broth texture.
  • Sautéing the curry paste before adding liquid helps to unlock its full aromatic potential.
  • Add the greens at the very last minute to keep them bright green and tender-crisp.
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