Red Curry Wonton With Greens (Printable)

Aromatic coconut curry broth with tender wontons and fresh greens, 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 fl 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

# Directions:

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 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 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.

# Helpful Hints:

01 -
  • A complete, nourishing meal that is ready to serve in only 25 minutes.
  • Features a rich and fragrant red curry broth balanced with creamy coconut milk.
  • Highly customizable with your choice of protein or vegetable wontons.
02 -
  • Always add the greens at the very last minute to ensure they remain vibrant and tender rather than overcooked.
  • Check packaging for allergens such as soy, gluten, or shellfish depending on your wonton choice.
  • Using full-fat coconut milk will yield a richer, more authentic Thai-style broth.
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