Red Curry Wonton With Greens (Printable)

Aromatic coconut curry broth with tender wontons, fresh spinach, and crisp vegetables. Perfect quick weeknight comfort.

# What You 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
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. 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 Suggestions:

01 -
  • It comes together in 25 minutes, which means you can have dinner on the table before your craving fades.
  • The broth tastes complex and restaurant-quality, but there's barely any actual cooking involved.
  • Frozen wontons do all the heavy lifting while you slice vegetables and let the flavors marry.
02 -
  • Don't skip the blooming step with curry paste and aromatics—that minute of sizzling unlocks flavors that would otherwise stay locked in the paste.
  • Frozen wontons need the full cooking time or they'll burst; rushing this step means broken wontons floating in your broth instead of whole, satisfying bites.
03 -
  • Toast your red curry paste in the oil for an extra 30 seconds before adding other ingredients—it deepens the flavor in a way that feels almost luxurious.
  • Keep your lime juice separate and add it at the very end; heat dulls its brightness, so you want it tasting fresh and alive when you sit down to eat.
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