Thai Red Curry Wonton Soup
Thai Red Curry Wonton Soup
Ingredients
For the Soup Base
- 1/2 white onion, diced
- 5 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon neutral oil, as needed for cooking
- 2 tablespoons red curry paste
- 1 cup coconut milk
- 1 cup chicken broth
For Assembly and Garnish
- 12 soup dumplings, about 3 per serving
- 2 green onions, sliced for garnish
Instructions
- 1
Prepare the aromatics: Dice the 1/2 white onion. Mince the 5 garlic cloves and 1 tablespoon of ginger. Slice the green onions for garnish and set aside.
⏱️ 5 min
- 2
Sauté the aromatics: In a medium pot or deep pan, heat 1 tablespoon of neutral oil over medium heat. Add the diced onion, minced ginger, and minced garlic. Cook, stirring occasionally, until the onions are translucent and the aromatics are fragrant, about 5-7 minutes.
⏱️ 7 min
- 3
Cook the curry paste: Add the 2 tablespoons of red curry paste to the pot with the aromatics. Stir well to combine and cook for 2-3 minutes, allowing the paste to bloom and deepen in flavor.
⏱️ 3 min
- 4
Simmer the broth: Pour in the 1 cup of coconut milk and 1 cup of chicken broth. Stir continuously until the red curry paste is fully incorporated into the liquid, creating a uniform orange broth. Bring the broth to a gentle simmer and let it cook for about 5-7 minutes to allow the flavors to meld.
⏱️ 7 min
- 5
Cook the soup dumplings: While the broth is simmering, bring a separate pot of water to a boil. Add the soup dumplings and cook according to package instructions, typically 3-5 minutes, until they float and are heated through.
⏱️ 5 min
- 6
Assemble and serve: Carefully transfer the cooked soup dumplings to individual serving bowls. Ladle the hot Thai red curry broth over the dumplings. Garnish generously with the sliced green onions and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Red Curry Wonton Soup
For the Soup Base
- 1/2 white onion, diced
- 5 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon neutral oil, as needed for cooking
- 2 tablespoons red curry paste
- 1 cup coconut milk
- 1 cup chicken broth
For Assembly and Garnish
- 12 soup dumplings, about 3 per serving
- 2 green onions, sliced for garnish
Instructions
- 1
Prepare the aromatics: Dice the 1/2 white onion. Mince the 5 garlic cloves and 1 tablespoon of ginger. Slice the green onions for garnish and set aside.
⏱️ 5 min - 2
Sauté the aromatics: In a medium pot or deep pan, heat 1 tablespoon of neutral oil over medium heat. Add the diced onion, minced ginger, and minced garlic. Cook, stirring occasionally, until the onions are translucent and the aromatics are fragrant, about 5-7 minutes.
⏱️ 7 min - 3
Cook the curry paste: Add the 2 tablespoons of red curry paste to the pot with the aromatics. Stir well to combine and cook for 2-3 minutes, allowing the paste to bloom and deepen in flavor.
⏱️ 3 min - 4
Simmer the broth: Pour in the 1 cup of coconut milk and 1 cup of chicken broth. Stir continuously until the red curry paste is fully incorporated into the liquid, creating a uniform orange broth. Bring the broth to a gentle simmer and let it cook for about 5-7 minutes to allow the flavors to meld.
⏱️ 7 min - 5
Cook the soup dumplings: While the broth is simmering, bring a separate pot of water to a boil. Add the soup dumplings and cook according to package instructions, typically 3-5 minutes, until they float and are heated through.
⏱️ 5 min - 6
Assemble and serve: Carefully transfer the cooked soup dumplings to individual serving bowls. Ladle the hot Thai red curry broth over the dumplings. Garnish generously with the sliced green onions and serve immediately.
⏱️ 3 min