Wonton Red Curry (Print Version)
# Ingredients:
→ Soup Base
01 -
1 can (15 oz) full-fat coconut milk
02 -
4 minced garlic cloves
03 -
1 tbsp grated ginger
04 -
½ tsp ground coriander
05 -
1-2 tbsp fresh lime juice
06 -
1 tbsp coconut or avocado oil
07 -
⅓ cup chopped shallots (or yellow onion)
08 -
1-2 tbsp brown sugar
09 -
2-4 tbsp red curry paste (start small)
10 -
2 ½ cups chicken broth
11 -
2 tsp fish sauce
→ Add-ins
12 -
24 frozen chicken wontons (homemade or store-bought)
13 -
4 baby bok choy, halved
→ Garnishes
14 -
Red pepper slices
15 -
Lime wedges
16 -
Fresh cilantro
17 -
Basil leaves (Thai preferred)
18 -
Chili oil (if you'd like a kick)
# Instructions:
01 -
In a shallow pot, bring enough water to a boil to cook the wontons. A sauté pan can work well since it’s wide and not too deep.
02 -
Warm the coconut oil over medium heat in a separate pot. Add the shallots and cook them until soft (about 5-7 minutes). Toss in garlic and ginger, letting them cook just until you smell their aroma, about 45 seconds.
03 -
Add coriander and 2 tbsp of curry paste to the pot. Stir as it cooks for 1-2 minutes until the color deepens. Blend in the coconut milk, chicken broth, fish sauce, brown sugar, and lime juice. Turn up the heat to bring it all to a boil.
04 -
Taste the broth. If it feels like it needs more spice, lime, or sweetness, adjust by adding additional curry paste, lime juice, or sugar. If your curry paste is extra strong, more lime and sugar might balance things out. Keep warm over low heat.
05 -
In the boiling water, gently drop in about 10-12 wontons at a time. Let them cook for around 5-6 minutes. When they start to float (3-4 minutes in), add the bok choy, cooking together for 1-2 more minutes. Use a slotted spoon to remove the wontons and bok choy, splitting them between serving bowls.
06 -
Pour the warm, flavorful curry broth into the bowls with the wontons and bok choy. Sprinkle the top with cilantro, basil, and red pepper slices. A drizzle of chili oil gives it extra flair, and feel free to add lime wedges on the side.
# Notes:
01 -
Control the heat by changing how much curry paste you use. Start mild if you're unsure.
02 -
Using frozen wontons keeps it quick and easy, perfect for busy nights.
03 -
Want it vegetarian? Replace the chicken broth and wontons with veggie alternatives like tofu or dumplings.
04 -
You can make the soup ahead (minus the bok choy and wontons). Refrigerate for up to 3 days; reheat with fresh add-ins when serving.