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Heat vegetable oil in a large pot or Dutch oven over medium heat.

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.

Stir in the red curry paste and cook for 1-2 minutes, stirring constantly to combine it with the sautéed aromatics.

Pour in the coconut milk and chicken stock. Add the fish sauce, lime juice, and caster sugar. Stir well to combine all ingredients.

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.

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.

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.


Heat vegetable oil in a large pot or Dutch oven over medium heat.

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.

Stir in the red curry paste and cook for 1-2 minutes, stirring constantly to combine it with the sautéed aromatics.

Pour in the coconut milk and chicken stock. Add the fish sauce, lime juice, and caster sugar. Stir well to combine all ingredients.

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.

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.

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.
