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A warm and cozy bowl of Red Curry Wonton Soup! Start with a red curry coconut milk base and add in cooked dumplings or wontons. I love bok choy for the color and crunch! A hearty and filling weeknight meal!
Chicken wontons in red curry soup?
Please and thank you!
We’ll start by making a simple red curry broth. You’ll need coconut milk, red curry paste, chicken broth, some shallots or onion, ginger, and garlic – get those Thai flavors together. Then we’ll add the fish sauce, brown sugar, and lime juice to balance it out.
Once your base is ready to go we’ll add in homemade or store-bought chicken wontons and some cooked bok choy. Don’t worry, steamed spinach, other asian greens, shiitake mushrooms, cabbage, or any other vegetables that you like with curry broth will also work!
Then top it off with sliced Fresno chilies and of course a handful of fresh herbs like Thai basil or cilantro. I even use my spicy chili oil to add a bit more heat!
And what you’re left with is a restaurant quality meal that you can make anytime you’re craving something warm, hearty and soul-satisfying!
Ingredients for red curry wonton soup
- Coconut oil: I like to use coconut oil whenever I’m making a coconut-based curry to really give the dish layers of flavor. But you can also use a tbsp vegetable oil or avocado oil or most other oils. I’d skip sesame oil though since it has an exceptionally low smoke point.
- Shallots: I always use shallots to make homemade panang curry and other similar recipes, so I opted for shallots as that’s what’s traditionally used in Thai cooking. Feel free to swap this for a yellow onion if you’d like.
- Ginger: freshly grated or finely mince the ginger.
- Garlic Cloves: You’ll need a few cloves. Just run them through the garlic press so that they blend right into the soup.
- Red Curry Paste: There are a variety of red curry pastes available on the market. I use a traditional Thai brand, and they are more potent than brands available in mainstream grocery stores, such as Thai Kitchen. For this reason, I suggest you start with less if you’re using traditional brands, say about 2 tablespoons and then add more as needed. We like this recipe with 4 tbsps, but we also enjoy spicy food!
- Ground Coriander: I like to add just a dash to amp up the taste of the curry.
- Coconut Milk: you’ll want to use canned coconut milk for this recipe. A full fat or ‘regular’ coconut milk does work best here.
- Chicken Broth: you’ll need a couple cups chicken stock or broth. You could also use fish or shrimp broth if you’d like.
- Fish Sauce: adds the salty and umami elements to the soup. Feel free to add more or less to your taste.
- Brown Sugar: balances the salty and tart elements. I like it with 2 tablespoons because we use a full 4 tablespoons of red curry paste, but you should use less brown sugar if you use less curry paste.
- Fresh Lime Juice: Again, the lime will depend on the amount of curry paste you use as well.
- Bok Choy or other greens: Any kind of greens that you like work here. A bunch of Gai lan (asian broccoli) or other greens works too. I cut the baby bok choy in two pieces, but you could cut it into bite-sized pieces if you’d like too.
- Prepared Chicken Wontons: I like to use my homemade recipe where I use store-bought wonton wrappers and wrap up my homemade chicken filling. You could also use potstickers, dumplings or gyoza if you’d like for this recipe!
- Fresh Cilantro + Red Chilli + Basil: Garnish this however you like!
Making Red Curry Wonton Soup
- Boil the water for the dumplings. start by heating a large saute pan with water. This will come to a boil while you get the curry going.
- Saute the aromatics. Add the oil to the soup pot and let it melt. Once warm, add the shallots and saute them until soft and tender. Then add the ginger and garlic and cook them for a few seconds until fragrant.
- Simmer the curry. Now add the red curry paste and the ground coriander and cook for 1-2 minutes until the ingredients bloom in the oil. Add the coconut milk, broth, fish sauce, brown sugar, and lime juice and bring the curry broth to a boil. Taste and adjust with more fish sauce, brown sugar, and lime juice as needed.
- Cook the dumplings. One the water is boiling, gently lower 10-12 wontons into the water and let them cook. Once they start rising to the top, add the bok choy and let it cook in the water too. Then place the wontons and bok choy in individual bowls.
- Serve it up. Now ladle the prepared curry broth over the wontons and garnish however you like! I use Thai basil and some fresh chilies but fried garlic, lime wedges, fresh cilantro, and even fried shallots would all make great additions!
If you like this recipe, you might also like:
- Creamy Tom Yum Ramen
- Spicy Curry Ramen with Tofu and Veggies
- 20-Minute Panang Curry
- Thai Butternut Squash Red Curry
- Creamy Coconut Curry with Shrimp and Corn
- Thai Beef and Potato Curry
Red Curry Wonton Soup with Greens
A warm and cozy bowl of Red Curry Wonton Soup! Start with a red curry coconut milk broth and add in cooked dumplings or wontons. I love bok choy for the color and crunch! A hearty and filling weeknight meal!
Equipment
Ingredients
- 1 tablespoon coconut oil or avocado
- ⅓ cup minced shallot or yellow onion
- 1 tablespoon ginger grated
- 4 cloves garlic minced
- 2-4 tablespoons red curry paste start with less
- ½ teaspoon ground coriander
- 1 (15-ounce) can coconut milk full fat
- 2 ½ cups chicken broth
- 2 teaspoons fish sauce
- 1-2 tablespoons brown sugar
- 1-2 tablespoons freshly squeezed lime juice
- 4 baby bok choy cut down the center
- 24 chicken wontons frozen (homemade or store-bought)
- Chopped cilantro + Thai basil + sliced red peppers + lime wedges for serving
Instructions
- BOIL: Bring a shallow pot of water to boil, a saute pan works best for this.
- SAUTE: Add the coconut oil to a pot over medium heat. Once the oil is liquid, add the shallot and saute them for 5-7 minutes or until they are soft and translucent. Add the ginger and garlic and continue to cook for 45 seconds or until fragrant.
- SIMMER: Stir in 2 tbsps red curry paste and add the ground coriander and cook in the oil for 1-2 minutes or until the paste deeps in color. Add the coconut milk, broth, fish sauce, 1 tbsp brown sugar, and 1 tbsp lime juice. Bring the soup pot back to a boil. Taste and adjust with more red curry paste, lime, and brown sugar to preference. We use a strong red curry paste, so we add extra lime and brown sugar to balance. Then lower the heat to the lowest setting, so that it just stays warm.
- COOK: Once the water is boiling, gently lower batches of wontons into the hot water (about 10-12 at a time depending on the size of your pot) The wontons will take 5-6 minutes, if frozen. They should float to the top around 3-4 minutes. Add the bok choy in at that point so they all finish cooking at the same time; about 1-2 more minutes. Gently remove the wontons using a slotted spoon to a serving bowls.
- SERVE: Ladle the warm curry broth over the wontons once you’re done preparing the wontons. Top with chopped basil, red peppers, cilantro, and homemade spicy chili oil! Serve warm.
Nutrition
Calories: 380kcal | Carbohydrates: 59g | Protein: 10g | Fat: 13g | Fiber: 5g | Sugar: 12g
Nutrition information is automatically calculated, so should only be used as an approximation.
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