Plump wontons simmer in aromatic red curry coconut broth with baby spinach, snow peas, and crisp vegetables for a quick 25-minute Asian-inspired soup.
# What You'll Need:
→ Broth Base
01 - 1 tablespoon vegetable oil
02 - 2 tablespoons red curry paste
03 - 4 cups low-sodium chicken or vegetable broth
04 - 1 (14 oz) can coconut milk
05 - 1 tablespoon soy sauce
06 - 1 teaspoon sugar
07 - 1 teaspoon fresh ginger, grated
08 - 2 cloves garlic, minced
→ Wontons
09 - 20 frozen chicken or vegetable wontons
→ Vegetables
10 - 2 cups baby spinach or bok choy, chopped
11 - 1 cup snow peas, trimmed
12 - 2 green onions, sliced
13 - 1 small carrot, julienned
→ Garnish
14 - 1 tablespoon fresh cilantro, chopped
15 - 1 tablespoon lime juice
16 - Red chili slices (optional)
# Steps to Follow:
01 - Heat vegetable oil in a large pot over medium heat. Add red curry paste and sauté for 1 minute until fragrant, stirring constantly to release flavors.
02 - Stir in grated ginger and minced garlic; cook for 30 seconds until aromatic, being careful not to burn the garlic.
03 - Pour in broth, coconut milk, soy sauce, and sugar. Stir thoroughly to combine curry paste with liquids. Bring mixture to a gentle boil.
04 - Add frozen wontons to boiling broth. Simmer for 5-6 minutes until wontons float and are cooked through.
05 - Stir in spinach or bok choy, snow peas, carrot, and half the green onions. Simmer for 2 minutes until greens are wilted and vegetables are tender-crisp.
06 - Stir in lime juice. Taste broth and adjust seasoning with additional soy sauce or lime juice as needed for balanced flavor.
07 - Ladle hot soup into serving bowls. Garnish with fresh cilantro, remaining green onions, and chili slices if desired. Serve immediately while hot.
