Red Curry Wonton With Greens

The first time I made red curry wonton soup was during a particularly rainy March when I needed something that felt like a warm hug but only had 25 minutes to make it happen. I had a bag of frozen wontons staring at me from the freezer and a jar of red curry paste I'd bought on impulse months earlier. The way the coconut milk transformed that sharp curry paste into something velvety and golden was absolutely mesmerizing. Now whenever grey weather rolls in, this soup is my automatic response.

Last winter my sister came over exhausted from a brutal week at work and I made a double batch of this soup. She took one sip, closed her eyes, and literally said 'this is exactly what my soul needed right now.' We sat at the kitchen table for hours picking out the plump little wontons and letting the steam fog up the windows while she decompressed.

Ingredients

• Vegetable oil: Creates the base for blooming the curry paste
• Red curry paste: The heart of the dish, toast it briefly to unlock its aromatic potential
• Coconut milk: Full fat cans make the broth luxurious and creamy
• Low sodium broth: Lets you control the salt level since the curry paste and soy sauce add plenty of savory depth
• Fresh ginger: Grating it releases more flavor than mincing
• Frozen wontons: They cook directly in the broth and absorb all those beautiful flavors
• Baby spinach or bok choy: Wilts beautifully into the hot broth without becoming mushy
• Snow peas: Add a sweet crunch that cuts through the rich coconut
• Lime juice: Essential for brightening and balancing the rich coconut milk

Instructions

Bloom the curry paste:

Heat oil in your pot over medium heat, add the curry paste and let it sizzle for a minute until the kitchen smells incredible and the paste darkens slightly.

Add aromatics:

Stir in grated ginger and minced garlic for 30 seconds, just until fragrant but not browned.

Build the broth:

Pour in broth, coconut milk, soy sauce, and sugar, stirring to combine everything into a smooth golden base.

Cook the wontons:

Let the broth come to a gentle boil then drop in frozen wontons and simmer 5 to 6 minutes until they float and feel plump.

Add vegetables:

Toss in spinach or bok choy, snow peas, carrot, and half the green onions, simmering just 2 minutes until greens are wilted.

Finish with brightness:

Stir in lime juice and taste your creation, adjusting with more soy or lime until it sings.

Garnish and serve:

Ladle into deep bowls and top with cilantro, remaining green onions, and fresh chili if you want extra heat.

Save

This soup became a regular request from my roommate who would literally hover around the kitchen asking if it was done yet. The steam rising from our bowls while we watched movies became a whole winter season ritual.

Making It Vegetarian

Switch to vegetable broth and use vegetarian wontons, then taste as you go since plant based broths vary wildly in salt content.

Customizing The Heat

Start with less curry paste if you are sensitive to spice. You can always add more but you cannot take it back once it is in the pot.

Making It Your Own

Try mushrooms for earthiness or bean sprouts for extra crunch. Sometimes I add rice noodles to turn it into a more substantial meal.

• Prep all ingredients before starting since the cooking moves fast
• Use full fat coconut milk for the richest results
• Have lime wedges at the table for guests who love extra brightness

Save

There is something magical about how quickly this comes together compared to how comforting it feels to eat.

Recipe FAQ

→ Can I use fresh wontons instead of frozen?

Fresh wontons work beautifully and may cook slightly faster—reduce simmering time to 3-4 minutes until they float to the surface.

→ How can I make this vegetarian?

Use vegetable broth and vegetarian wontons. Most curry pastes are naturally vegetarian, but always check the label for shrimp paste.

→ Can I add other vegetables?

Absolutely. Mushrooms, bean sprouts, sliced bell peppers, or baby corn would all be excellent additions. Add heartier vegetables earlier to ensure they cook through.

→ How spicy is this soup?

Red curry paste provides moderate heat. Start with 2 tablespoons and adjust to your preference—add more for extra kick or less for a milder version.

→ Can I make this ahead of time?

The broth can be made 1-2 days ahead and refrigerated. Add wontons and fresh vegetables when reheating to prevent them from becoming mushy.

→ What can I serve with this soup?

Crispy spring rolls, steamed dumplings, or a simple cucumber salad make nice accompaniments. A side of jasmine rice also helps balance the heat.