Red Curry Wonton With Greens (Printable)

Fragrant Thai-spiced coconut broth with plump wontons and tender greens in 25 minutes

# What You Need:

→ Broth

01 - 1 tablespoon vegetable oil
02 - 2 tablespoons Thai red curry paste
03 - 1 tablespoon fresh ginger, minced
04 - 3 cloves garlic, minced
05 - 4 cups low-sodium chicken or vegetable broth
06 - 1 (14 ounce) can coconut milk, full fat or light
07 - 1 tablespoon soy sauce or tamari for gluten-free
08 - 1 teaspoon brown sugar
09 - 1 tablespoon fresh lime juice, plus wedges for serving

→ Wontons & Greens

10 - 16 frozen chicken, pork, or vegetable wontons
11 - 4 cups baby spinach or bok choy, roughly chopped
12 - 1 cup shredded carrots
13 - 2 scallions, thinly sliced
14 - 1 small red chili, thinly sliced, optional for garnish
15 - Fresh cilantro leaves for garnish

# How-To Steps:

01 - Heat vegetable oil in a large pot over medium heat. Add red curry paste, ginger, and garlic; sauté for 1 to 2 minutes until fragrant.
02 - Pour in broth and coconut milk, whisking to combine. Stir in soy sauce and brown sugar. Bring to a gentle boil.
03 - Add frozen wontons to the pot. Reduce heat to a simmer and cook for 5 to 6 minutes or according to package directions until wontons are cooked through.
04 - Add shredded carrots and greens. Simmer for 1 to 2 minutes until just wilted.
05 - Stir in lime juice. Taste and adjust seasoning with additional soy sauce or lime as desired.
06 - Ladle soup into bowls. Garnish with scallions, chili slices, and cilantro. Serve hot with extra lime wedges.

# Expert Advice:

01 -
  • It tastes like you spent way more time in the kitchen than you actually did.
  • The aroma that fills your house while it simmers is honestly better than any candle.
  • Frozen wontons take the stress completely out of homemade dumplings.
  • You can have dinner on the table in less time than it takes to scroll through your phone.
02 -
  • Don't skip toasting the curry paste in oil first, because that step releases the layered flavors and prevents it from tasting raw.
  • Whisk the broth into the curry paste rather than dumping everything at once, or you'll end up with clumpy paste instead of a silky sauce.
03 -
  • Toast the curry paste in oil until it's deeply fragrant before adding any liquid, because this step is what separates restaurant-quality depth from something that tastes flat.
  • Keep lime wedges on the table because the final brightness matters more than you'd think, and people should be able to adjust it to their liking.
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