Red Curry Wonton Soup Greens

There's something about the smell of red curry paste hitting hot oil that makes me stop whatever I'm doing in the kitchen. I discovered this soup on a particularly gray Tuesday when I had twenty minutes before a work call and absolutely nothing in my head for lunch. The frozen wontons in my freezer seemed to wink at me, and suddenly I was building this vibrant, steaming bowl that tasted like it took hours. It became my go-to now whenever I need something that feels both nourishing and a little bit special without the fuss.

I made this for my friend Sam who'd been working through a rough patch, and watching her face when that first spoonful hit was worth every minute. She asked for the recipe immediately, which meant I'd done something right. Now whenever she texts me about a hard day, I already know what's going in my shopping cart.

Ingredients

• Vegetable oil: Just enough to get your curry paste sizzling and fragrant, about 1 tablespoon—don't skip this step because the oil wakes up all those spices.
• Red curry paste: This is where the soup gets its personality, 2 tablespoons of concentrated flavor that blooms the moment it hits hot oil.
• Low-sodium chicken or vegetable broth: Use 4 cups as your base, and low-sodium matters because you're adding soy sauce and coconut milk later.
• Coconut milk: One 14 oz can creates that creamy, luxurious mouthfeel without needing cream, and it balances the spice beautifully.
• Soy sauce: 1 tablespoon adds umami depth that makes every spoonful taste richer than it has any right to.
• Sugar: Just 1 teaspoon rounds out the sharp edges and lets all the flavors play together nicely.
• Fresh ginger and garlic: 1 teaspoon grated ginger and 2 minced cloves create that warming foundation that makes the soup feel comforting rather than just spicy.
• Frozen wontons: 20 of them, either chicken or vegetable, are your secret shortcut and they genuinely taste homemade once they float in this broth.
• Baby spinach or bok choy: 2 cups of fresh greens add color, nutrition, and that moment when everything wilts and the soup looks even more inviting.
• Snow peas: 1 cup brings a gentle crunch and sweetness that contrasts with the creamy broth.
• Green onions: 2 of them, sliced and split between cooking and garnish, add a fresh bite at the end.
• Carrot: Julienned thin, 1 small carrot cooks in seconds and adds a touch of natural sweetness.
• Cilantro and lime: These are non-negotiable at the finish—1 tablespoon chopped cilantro and 1 tablespoon lime juice brighten everything up.
• Red chili slices: Optional but worth it if you want that visual pop and a gentle heat kick.

Instructions

Wake up your curry paste:

Heat 1 tablespoon of vegetable oil in a large pot over medium heat, then add your 2 tablespoons of red curry paste and let it sauté for about 1 minute until the kitchen smells incredible and the paste darkens slightly. You're not looking for any color change in the oil, just that fragrant transformation that tells you the spices are activated.

Build the aromatics:

Add your 1 teaspoon of grated ginger and 2 minced garlic cloves right to that curry paste and cook for just 30 seconds, stirring constantly so nothing catches or burns. This brief moment is when everything smells like a restaurant kitchen.

Create your broth base:

Pour in 4 cups of low-sodium broth, the 14 oz can of coconut milk, 1 tablespoon soy sauce, and 1 teaspoon sugar, stirring everything together until it's smooth and combined. Bring this to a gentle boil—you want to see movement but not an aggressive rolling boil that splashes.

Introduce the wontons:

Drop all 20 frozen wontons directly into the simmering broth and let them cook for 5 to 6 minutes until they're cooked through and floating on the surface like little clouds. They'll go from sunken to bobbing, and that's your cue they're ready.

Finish with the greens:

Add your 2 cups of chopped spinach or bok choy, 1 cup of trimmed snow peas, julienned carrot, and half of your sliced green onions, then simmer for just 2 minutes so everything stays bright and just-tender rather than soft. The greens will wilt down faster than you'd expect, so stay close.

Balance the flavors:

Stir in 1 tablespoon of fresh lime juice and taste your soup honestly, adjusting with more soy sauce or lime if it needs it. Every pot of broth is slightly different, so trust your palate here.

Serve and celebrate:

Ladle everything into bowls, distributing wontons and vegetables evenly, then top with remaining green onions, 1 tablespoon of fresh cilantro, and red chili slices if you're using them. Serve hot and immediately.

Save

Save

The first time I made this for actual guests, I was honestly nervous about whether it would feel substantial enough, but every bowl came back empty with people asking for seconds. I realized then that soup doesn't need to be complicated to feel like you really made something.

The Magic of Curry Paste

Red curry paste is one of those ingredients that seems intimidating until you realize it's just a flavor shortcut that actually works. I used to think I needed to make curry from individual spices, but the paste gives you the same depth and warmth in about two minutes flat. The coconut milk smooths everything out so it never tastes harsh or one-dimensional.

Why Frozen Wontons Are a Kitchen Secret

I spent years thinking frozen wontons were somehow lesser than homemade, but they're actually perfect for weeknight cooking because they're already seasoned and they hold their structure beautifully in broth. The texture stays tender without falling apart, and honestly, nobody can tell the difference once they're floating in this aromatic soup. They're also incredibly forgiving, which means you can't really mess them up.

Making It Your Own

This soup is genuinely flexible depending on what you have in your crisper drawer or what you're craving. I've added mushrooms when I found them, thrown in bean sprouts for extra crunch, and once I used kale instead of spinach because that's what needed eating. The base is so solid that you can play with the vegetables and it'll taste great every single time.

• Keep the aromatics (curry, ginger, garlic) exactly as written because they're the foundation everything else builds on.
• Feel free to add shiitake mushrooms, bok choy stems, or fresh bean sprouts in the final minute of cooking.
• If you want vegetarian, just swap vegetable broth and use vegetarian wontons, and the soup loses nothing in the translation.

Save

Save

This soup has become my answer to almost any situation—when someone needs comfort, when I'm short on time, or when I just want something that tastes like real food made with actual care. It's proof that simple ingredients and a little bit of intention can make something genuinely memorable.

Recipe FAQs

→ Can I use fresh wontons instead of frozen?

Yes, fresh wontons work beautifully. Reduce the simmering time to 3-4 minutes since fresh wontons cook faster than frozen ones.

→ What can I substitute for coconut milk?

You can use half-and-half or heavy cream for a different flavor profile, though it will change the traditional Thai-inspired taste. For a lighter option, use additional broth with a splash of cream.

→ How do I make this spicier?

Increase the red curry paste to 3 tablespoons, add fresh sliced Thai chilies while cooking, or drizzle with chili oil before serving. You can also use a spicier curry paste brand.

→ Can I prepare this soup ahead of time?

The broth can be made 2 days ahead and refrigerated. Add wontons and greens when reheating to prevent them from becoming mushy. Store components separately for best results.

→ What other greens work well in this soup?

Bok choy, kale, Swiss chard, or napa cabbage all work wonderfully. Heartier greens like kale may need an extra minute of cooking time to become tender.

→ Is this soup gluten-free?

It can be made gluten-free by using tamari or gluten-free soy sauce and certified gluten-free wontons. Always check wonton packaging as most traditional wontons contain wheat flour.