Red Curry Wonton Soup With Greens (Printer-Friendly)

Vibrant soup with frozen wontons and hearty greens in fragrant red curry 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 can (14 fl oz) coconut milk
07 - 1 tablespoon soy sauce or tamari
08 - 1 teaspoon brown sugar
09 - 1 tablespoon fresh lime juice

→ 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)
15 - Fresh cilantro leaves for garnish
16 - Lime wedges for serving

# How-To Steps:

01 - Heat vegetable oil in a large pot over medium heat. Add Thai red curry paste, ginger, and garlic. Sauté for 1 to 2 minutes until fragrant.
02 - Pour in broth and coconut milk, 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 until wontons are cooked through.
04 - Add shredded carrots and greens to the pot. Simmer for 1 to 2 minutes until just wilted.
05 - Stir in lime juice. Taste and adjust seasoning with additional soy sauce or lime as desired.
06 - Ladle soup into bowls. Garnish with scallions, chili slices, and cilantro. Serve hot with lime wedges on the side.

# Expert Advice:

01 -
  • It tastes like you've been simmering broth all day, but you'll have it ready faster than delivery arrives.
  • The greens wilt into silky ribbons while the wontons plump up with tiny pockets of savory filling that make every spoonful surprising.
  • One pot, minimal cleanup, and somehow it feels both indulgent and nourishing at the same time.
02 -
  • Never let the curry paste burn in the pan—if it starts to stick or smell acrid, add a splash of broth immediately to rescue it, which I had to learn through a slightly smoky kitchen incident.
  • The greens are on purpose so short—they should be just tender enough to eat, not cooked into submission, which keeps the soup feeling fresh and alive rather than stewed.
03 -
  • Store extra curry paste in the freezer in ice cube trays so you always have perfect portions ready for next time you get the craving.
  • If your coconut milk separates when you open the can, that's normal and actually ideal—stir it in and let it do its job of enriching the broth without worry.
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