Red Curry Wonton Soup
Red Curry Wonton Soup
Ingredients
For the Soup Base
- 1 tablespoon vegetable oil
- 1 tablespoon ginger, grated
- 1/2 onion, diced
- 2 cloves garlic, crushed
- 3 tablespoons red curry paste
- 1 can coconut milk, 13.5 ounce
- 4 cups chicken stock
- 1 teaspoon fish sauce, or to taste
- 1/2 lime, juiced
- 1 teaspoon caster sugar
For Serving
- 12 steamed wontons, about 3 per serving
- 2 cups bok choy greens, chopped
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 red chili, sliced, for garnish
Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min
- 2
Add grated ginger, diced onion, and crushed garlic to the pot. Sauté for 3-5 minutes, stirring occasionally, until the aromatics are fragrant and the onion has softened.
⏱️ 4 min
- 3
Stir in the red curry paste and cook for 1-2 minutes, stirring constantly to combine it with the sautéed aromatics.
⏱️ 2 min
- 4
Pour in the coconut milk and chicken stock. Add the fish sauce, lime juice, and caster sugar. Stir well to combine all ingredients.
⏱️ 2 min
- 5
Bring the soup mixture to a gentle simmer. Reduce heat to low, cover, and let it simmer for 10-15 minutes to allow the flavors to meld.
⏱️ 15 min
- 6
While the soup is simmering, steam your wontons according to package instructions. You can also add the chopped bok choy greens to the simmering soup during the last 2-3 minutes of cooking if you prefer them cooked directly in the broth.
⏱️ 8 min
- 7
To serve, ladle the hot red curry soup into bowls. Add 3-4 steamed wontons to each bowl. Garnish with fresh cilantro and sliced red chili.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Red Curry Wonton Soup
For the Soup Base
- 1 tablespoon vegetable oil
- 1 tablespoon ginger, grated
- 1/2 onion, diced
- 2 cloves garlic, crushed
- 3 tablespoons red curry paste
- 1 can coconut milk, 13.5 ounce
- 4 cups chicken stock
- 1 teaspoon fish sauce, or to taste
- 1/2 lime, juiced
- 1 teaspoon caster sugar
For Serving
- 12 steamed wontons, about 3 per serving
- 2 cups bok choy greens, chopped
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 red chili, sliced, for garnish
Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min - 2
Add grated ginger, diced onion, and crushed garlic to the pot. Sauté for 3-5 minutes, stirring occasionally, until the aromatics are fragrant and the onion has softened.
⏱️ 4 min - 3
Stir in the red curry paste and cook for 1-2 minutes, stirring constantly to combine it with the sautéed aromatics.
⏱️ 2 min - 4
Pour in the coconut milk and chicken stock. Add the fish sauce, lime juice, and caster sugar. Stir well to combine all ingredients.
⏱️ 2 min - 5
Bring the soup mixture to a gentle simmer. Reduce heat to low, cover, and let it simmer for 10-15 minutes to allow the flavors to meld.
⏱️ 15 min - 6
While the soup is simmering, steam your wontons according to package instructions. You can also add the chopped bok choy greens to the simmering soup during the last 2-3 minutes of cooking if you prefer them cooked directly in the broth.
⏱️ 8 min - 7
To serve, ladle the hot red curry soup into bowls. Add 3-4 steamed wontons to each bowl. Garnish with fresh cilantro and sliced red chili.
⏱️ 3 min