Red Curry Wonton With Greens (Printable)

Frozen wontons and hearty greens simmer in fragrant red curry coconut broth for a quick 25-minute meal.

# 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, full fat or light
07 - 1 tablespoon soy sauce or tamari for gluten-free
08 - 1 teaspoon brown sugar
09 - 1 tablespoon fresh lime juice plus wedges for serving

→ 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

# Directions:

01 - Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add 2 tablespoons Thai red curry paste, 1 tablespoon minced fresh ginger, and 3 minced garlic cloves. Sauté for 1 to 2 minutes until the mixture becomes fragrant.
02 - Pour 4 cups broth and 1 (14 fl oz) can coconut milk into the pot, whisking thoroughly to combine. Stir in 1 tablespoon soy sauce and 1 teaspoon brown sugar. Bring the mixture to a gentle boil over medium heat.
03 - Add 16 frozen wontons to the boiling broth. Reduce heat to a simmer and cook for 5 to 6 minutes or according to package directions until the wontons float and are cooked through.
04 - Add 1 cup shredded carrots and 4 cups chopped greens to the pot. Simmer for 1 to 2 minutes until the greens are just wilted but retain their color and texture.
05 - Stir in 1 tablespoon fresh lime juice. Taste the soup and adjust the seasoning with additional soy sauce or lime juice as needed to achieve the desired balance of savory, sour, and umami flavors.
06 - Ladle the soup into individual bowls. Top each serving with 2 scallions, red chili slices if using, and fresh cilantro leaves. Serve immediately while hot, with additional lime wedges on the side.

# Expert Tips:

01 -
  • It's genuinely ready faster than ordering takeout, which means you can say yes to soup on even your most exhausted days.
  • The broth tastes layered and complex despite minimal effort—frozen wontons do the heavy lifting while you focus on the spice and richness.
  • Those tender pockets of filling bobbing in the fragrant liquid somehow feel like comfort, elegance, and weeknight dinner all at once.
02 -
  • Don't skip the initial sauté of curry paste—those 60-90 seconds of blooming transform it from a thick concentrate into aromatic goodness that distributes through the whole pot.
  • Whisking as you add coconut milk prevents sad little curdles and ensures creamy, cohesive broth instead of separated texture.
  • Taste the broth before serving because every brand of curry paste and soy sauce tastes different; this soup lives and dies by proper seasoning.
03 -
  • Toast your broth bowls by pouring a little boiling water into them while you finish plating—the soup stays warmer longer and the presentation feels restaurant-worthy.
  • Make a double batch and freeze the broth separately from wontons and greens; thaw and reassemble for faster meals later.
  • A squeeze bottle of lime juice at the table lets everyone adjust their own brightness rather than you trying to balance for all palates at once.
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