Red Curry Wonton Soup With Greens (Printable)

Vibrant soup with frozen wontons and hearty greens in fragrant red curry broth. Ready in 25 minutes.

# Ingredient List:

→ Broth Base

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
08 - 1 teaspoon brown sugar
09 - 1 tablespoon lime juice

→ Wontons & Greens

10 - 16 frozen chicken, pork, or vegetable wontons
11 - 4 cups baby spinach or bok choy, chopped
12 - 1 cup shredded carrots
13 - 2 scallions, thinly sliced
14 - 1 small red chili, thinly sliced
15 - Fresh cilantro leaves

# Steps:

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, stirring constantly to prevent burning.
02 - Pour in broth and coconut milk, whisking thoroughly to dissolve curry paste. Stir in soy sauce and brown sugar. Bring mixture to a gentle boil, then reduce heat to maintain steady simmer.
03 - Add frozen wontons directly to simmering broth. Cook for 5–6 minutes or according to package directions until wrappers are translucent and filling is cooked through.
04 - Stir in shredded carrots and chopped greens. Simmer for 1–2 minutes until just wilted but still vibrant. Avoid overcooking to maintain texture.
05 - Stir in lime juice and adjust seasoning with additional soy sauce or lime if needed. Ladle hot soup into bowls. Garnish generously with scallions, chili slices, and fresh cilantro. Serve immediately with extra lime wedges on the side.

# Tips from the Pros:

01 -
  • It comes together in under 30 minutes using mostly pantry staples
  • The broth freezes beautifully for those nights when cooking feels impossible
  • You can customize the spice level and greens based on what you have on hand
02 -
  • Frozen wontons can stick together in the pot, so gently stir them apart right after adding them to the simmering broth
  • The broth continues to thicken as it sits, so if you are making this ahead, thin it with a splash more broth when reheating
03 -
  • Toast your curry paste in the oil for an extra 30 seconds before adding aromatics, it deepens the flavor significantly
  • Use a microplane for the ginger instead of mincing, it disperses more evenly into the broth
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