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Coconut Curry Soup with Wontons Recipe

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4.1 from 80 reviews

This vibrant Coconut Curry Soup with Wontons combines aromatic red curry paste and creamy coconut milk to create a rich and flavorful broth. Tender mini wontons and fresh baby bok choy add texture and heartiness, while Thai basil, green onions, and chili crisp provide fragrant and spicy garnishes. Quick to prepare and perfect for a comforting meal, this soup balances savory, sweet, and tangy notes with a delightful Asian-inspired twist.

Ingredients

Main Ingredients

  • 2 tsp neutral cooking oil
  • 2 tsp freshly grated garlic
  • 2 tsp freshly grated ginger
  • 2 tbsp red curry paste
  • 15 oz can coconut milk
  • 4 cups chicken stock or broth
  • 1 tbsp fish sauce
  • 1 tsp granulated sugar
  • 48 frozen mini wontons (about 1 1/4 pounds)
  • 2 cups thinly sliced baby bok choy

Garnishes

  • Thai basil leaves
  • Lime wedges
  • Sliced green onion
  • Chili crisp (optional)

Instructions

  1. Prepare the curry base: Heat a large pot over medium heat and add the red curry paste to fry for about 1 minute until fragrant. Add 2 tablespoons of cooking oil, then add the grated ginger and garlic. Sauté everything together for another minute to release the aromas.
  2. Add liquids and seasonings: Pour in the coconut milk and chicken broth. Stir to combine and bring the broth to a gentle simmer. Add the granulated sugar and fish sauce, then taste and adjust seasoning as needed to balance the flavors.
  3. Cook wontons and vegetables: In a separate pot, boil water and cook the frozen mini wontons according to package instructions. Add the sliced baby bok choy to the boiling water during the last minute of wonton cooking time to blanch them slightly.
  4. Assemble and serve: Divide the cooked wontons and bok choy evenly into individual serving bowls. Ladle the hot coconut curry broth over the wontons and greens. Garnish with fresh Thai basil leaves, sliced green onions, and a spoonful of chili crisp if desired. Serve immediately with lime wedges on the side for squeezing.

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth and omit fish sauce or replace it with soy sauce or tamari.
  • If you prefer a spicier soup, increase the amount of red curry paste or add more chili crisp when serving.
  • Fresh wontons can be used instead of frozen if available, but adjust cooking time accordingly.
  • Adding other greens like spinach or kale can enhance the nutritional value and texture.
  • To store leftovers, keep broth separate from wontons and greens to prevent sogginess. Reheat gently before serving.

Find it online: https://justsosavory.com/coconut-curry-soup-with-wontons-recipe/