Red Curry Wonton With Greens (Print Version)

Aromatic Thai-inspired soup with tender wontons, fresh greens, and creamy coconut 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 (14 oz) can coconut milk
07 - 1 tablespoon soy sauce or tamari
08 - 1 teaspoon brown sugar
09 - 1 tablespoon fresh lime juice

→ 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
16 - Lime wedges for serving

# How to Make It:

01 - Heat vegetable oil in a large pot over medium heat. Add Thai red curry paste, minced ginger, and minced garlic. Sauté for 1 to 2 minutes until fragrant.
02 - Pour broth and coconut milk into the pot, whisking to combine thoroughly. 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 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 sliced scallions, chili slices, and fresh cilantro. Serve immediately with lime wedges on the side.

# Additional Tips::

01 -
  • It comes together in 25 minutes, which means you can have soup on the table before hunger turns into desperation.
  • Frozen wontons do all the heavy lifting while you get to feel like you've made something impressive.
  • The broth is naturally creamy without being heavy, and that balance between spice and coconut richness keeps you coming back for another spoonful.
02 -
  • Frozen wontons don't need to be thawed first; they'll cook perfectly from frozen and keep their shape better than pre-thawed ones.
  • The lime juice is essential and shouldn't be skipped or replaced with vinegar, because it's what makes this soup feel fresh rather than heavy.
  • If your greens look like they're wilting too much before serving, add them at the very end so they stay tender-crisp instead of mushy.
03 -
  • Toast your curry paste for 30 seconds longer than feels necessary, because that extra time deepens the flavor and removes any raw paste taste.
  • Keep lime wedges on the table so people can adjust the brightness themselves, because everyone's palate is different and this gives them control.
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