Red Curry Wonton Soup Greens (Printable)

Fragrant red curry broth with plump wontons, coconut milk, and fresh greens. Ready in 25 minutes for a cozy meal.

# What You'll Need:

→ Broth

01 - 1 tablespoon vegetable oil
02 - 2 tablespoons red curry paste
03 - 4 cups low-sodium chicken or vegetable broth
04 - 1 (14 fl oz) can coconut milk
05 - 1 tablespoon soy sauce
06 - 1 teaspoon sugar
07 - 1 teaspoon fresh ginger, grated
08 - 2 cloves garlic, minced

→ Wontons

09 - 20 frozen chicken or vegetable wontons

→ Greens & Vegetables

10 - 2 cups baby spinach or bok choy, roughly chopped
11 - 1 cup snow peas, trimmed
12 - 2 green onions, sliced
13 - 1 small carrot, julienned

→ Garnish

14 - 1 tablespoon fresh cilantro, chopped
15 - 1 tablespoon fresh lime juice
16 - Red chili slices, optional

# How To Make:

01 - Heat vegetable oil in a large pot over medium heat. Add red curry paste and sauté for 1 minute until fragrant.
02 - Add minced ginger and garlic; cook for 30 seconds, stirring constantly.
03 - Pour in broth, coconut milk, soy sauce, and sugar. Stir well and bring to a gentle boil.
04 - Add frozen wontons to the boiling broth. Simmer for 5 to 6 minutes until wontons are cooked through and floating.
05 - Add spinach (or bok choy), snow peas, carrot, and half of the green onions. Simmer for 2 minutes until greens are wilted and vegetables are just tender.
06 - Stir in lime juice. Taste and adjust seasoning with additional soy sauce or lime juice as desired.
07 - Ladle soup into bowls. Garnish with cilantro, remaining green onions, and fresh chili slices if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together faster than most takeout, which means you can actually make it on a busy weeknight without stress.
  • The broth tastes deeply flavorful but stays light and clean, so you don't feel weighed down afterward.
  • Frozen wontons do all the heavy lifting while you focus on the good stuff—the aromatics and the silky coconut milk.
02 -
  • Don't skip the initial sauté of the curry paste in oil—that's the non-negotiable step that transforms it from a sharp paste into a rounded, complex flavor that drives the entire soup.
  • Frozen wontons actually taste better straight from the freezer in soup than thawed, so resist any urge to prep them in advance.
03 -
  • Taste as you go and add lime juice or soy sauce gradually—it's easier to add more seasoning than to back it down if you overshoot.
  • Keep your broth at a gentle simmer rather than a rolling boil so the wontons don't get jostled and the greens stay vibrant and fresh tasting.
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