Thai Red Curry Wonton Soup
Thai Red Curry Wonton Soup
Ingredients
For the Wontons and Bok Choy
- 12 frozen wontons
- 4 cups baby bok choy, chopped
For the Soup Base
- 2 shallots, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste
- 1 teaspoon chili oil
- 4 cups chicken broth
- 13 1/2 ounces full-fat coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1/2 lime, juiced
- 1 tablespoon vegetable oil
For Garnish
- 1/4 cup crispy fried shallots
- 2 tablespoons green onions, chopped
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the frozen wontons and cook according to package directions, typically 3-5 minutes, until tender. During the last minute of cooking, add the chopped baby bok choy to the pot.
⏱️ 7 min
- 2
While the wontons and bok choy are cooking, heat vegetable oil in a separate large pot or Dutch oven over medium heat. Add the diced shallots and sauté until softened and translucent, about 3-4 minutes.
⏱️ 4 min
- 3
Add the minced garlic and fresh ginger to the pot with the shallots. Sauté for another minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Stir in the red curry paste and chili oil. Cook for 1-2 minutes, stirring constantly, to toast the spices and deepen their flavor.
⏱️ 2 min
- 5
Pour in the chicken broth and coconut milk. Add the fish sauce and brown sugar. Stir well to combine all ingredients.
⏱️ 2 min
- 6
Bring the soup to a gentle simmer, then reduce the heat to low and let it simmer for 5 minutes to allow the flavors to meld. Squeeze in the fresh lime juice and stir.
⏱️ 6 min
- 7
Drain the cooked wontons and bok choy. Divide them evenly among four serving bowls.
⏱️ 1 min
- 8
Ladle the hot Thai red curry soup over the wontons and bok choy in each bowl. Garnish with crispy fried shallots, chopped green onions, and fresh cilantro before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Red Curry Wonton Soup
Ingredients
For the Wontons and Bok Choy
- 12 frozen wontons
- 4 cups baby bok choy, chopped
For the Soup Base
- 2 shallots, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste
- 1 teaspoon chili oil
- 4 cups chicken broth
- 13 1/2 ounces full-fat coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1/2 lime, juiced
- 1 tablespoon vegetable oil
For Garnish
- 1/4 cup crispy fried shallots
- 2 tablespoons green onions, chopped
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the frozen wontons and cook according to package directions, typically 3-5 minutes, until tender. During the last minute of cooking, add the chopped baby bok choy to the pot.
⏱️ 7 min - 2
While the wontons and bok choy are cooking, heat vegetable oil in a separate large pot or Dutch oven over medium heat. Add the diced shallots and sauté until softened and translucent, about 3-4 minutes.
⏱️ 4 min - 3
Add the minced garlic and fresh ginger to the pot with the shallots. Sauté for another minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Stir in the red curry paste and chili oil. Cook for 1-2 minutes, stirring constantly, to toast the spices and deepen their flavor.
⏱️ 2 min - 5
Pour in the chicken broth and coconut milk. Add the fish sauce and brown sugar. Stir well to combine all ingredients.
⏱️ 2 min - 6
Bring the soup to a gentle simmer, then reduce the heat to low and let it simmer for 5 minutes to allow the flavors to meld. Squeeze in the fresh lime juice and stir.
⏱️ 6 min - 7
Drain the cooked wontons and bok choy. Divide them evenly among four serving bowls.
⏱️ 1 min - 8
Ladle the hot Thai red curry soup over the wontons and bok choy in each bowl. Garnish with crispy fried shallots, chopped green onions, and fresh cilantro before serving.
⏱️ 2 min