Red Curry Wonton With Greens (Print Version)

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

# Ingredients List:

→ 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 full-fat or light coconut milk
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 & 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 vegetable oil in a large pot over medium heat. Add Thai red curry paste, minced ginger, and minced garlic; sauté for 1–2 minutes until aromatic.
02 - Pour in broth and coconut milk, whisking thoroughly 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 5–6 minutes until wontons float and are cooked through according to package directions.
04 - Add shredded carrots and chopped greens. Simmer for 1–2 minutes until greens are just wilted.
05 - Stir in lime juice. Taste and adjust seasoning with additional soy sauce or lime juice as needed.
06 - Ladle soup into bowls. Garnish with sliced scallions, chili slices, and fresh cilantro. Serve hot with lime wedges on the side.

# Expert Tips:

01 -
  • It comes together in 25 minutes, which means weeknight dinner stress actually dissolves instead of building.
  • The frozen wontons do most of the heavy lifting while you get to feel like you're making something restaurant-quality and thoughtful.
  • Coconut milk and red curry paste create this silky, complex broth that tastes like you've been simmering it for hours when you really haven't.
02 -
  • Don't skip the whisking step when adding the coconut milk—I learned this the hard way when I ended up with stringy, separated broth that looked separated and tasted uneven.
  • Frozen wontons cook faster than you think they will, so don't wander off or you'll end up with mushy ones that fall apart into the broth instead of staying intact.
  • The soup needs that hit of lime at the end, and honestly, a little more than you think it does—it wakes up every single flavor in the pot.
03 -
  • Make the broth up to the point of adding wontons the night before, then reheat and finish it fresh the next day for a weeknight dinner that requires almost no effort.
  • Keep coconut milk and curry paste on hand because once you've made this once, you'll want to make it again on random Tuesdays when nothing else sounds right.
  • A squeeze bottle of lime juice kept in the fridge is a game-changer for last-minute seasoning adjustments without the mess of cutting limes mid-cooking.
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