Red Curry Wonton with Greens (Printable)

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 (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, optional
15 - Fresh cilantro leaves for garnish

# How to Prepare:

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.
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 5-6 minutes until wontons are cooked through.
04 - Add shredded carrots and greens. Simmer for 1-2 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.

# Expert Suggestions:

01 -
  • It tastes like you've been simmering broth all afternoon, but you're done in under half an hour.
  • The frozen wontons skip the fussy folding and still deliver that soft, pillowy texture that makes soup feel special.
  • Red curry paste does the heavy lifting on flavor, so minimal ingredients yield maximum depth.
02 -
  • Don't add the greens until the very end or they'll turn an unappealing drab color and lose their delicate texture.
  • Coconut milk can separate or break if the heat gets too aggressive, so keeping the broth at a gentle simmer once it's assembled prevents a grainy, curdled appearance.
03 -
  • Make the broth base ahead and freeze it; thaw it and add fresh wontons and greens when you need dinner ready in minutes.
  • A dollop of sriracha or sambal oelek stirred into individual bowls gives heat-seekers control without changing the original recipe.
Go Back