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.