Red Curry Wonton With Greens (Print version)

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 oz) coconut milk, full fat or light
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

# Steps:

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 in chicken or vegetable broth and coconut milk, whisking continuously 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 fresh 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 hot with lime wedges on the side.

# Cooking tips:

01 -
  • It tastes like you fussed for hours when you actually spent less time cooking than watching your favorite show.
  • The red curry paste does all the heavy lifting flavor-wise, so even on autopilot mornings you get something genuinely delicious.
  • Frozen wontons are your secret weapon—no wrapping, no stress, just pure comfort in every spoonful.
02 -
  • Don't skip the blooming step—that minute or two of frying the curry paste makes the difference between a soup that tastes like doctored broth and one that tastes intentional and layered.
  • Frozen wontons cook faster than you'd expect, so set a timer or you'll end up with some that burst open and some that haven't thawed yet.
03 -
  • Taste the broth before adding wontons—this is your last chance to adjust the seasoning so every element comes through clearly.
  • Keep extra lime wedges on the table because people will want them, and the acidity is the final note that makes everything sing.
Go back