Quick Asian fusion soup with wontons, red curry broth, coconut milk, and fresh greens in just 25 minutes.
# What You'll Need:
→ Broth
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
→ Greens & Vegetables
10 - 2 cups baby spinach or bok choy, roughly 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 fresh lime juice
16 - Red chili slices (optional)
# How to Make It:
01 - Heat vegetable oil in a large pot over medium heat. Add red curry paste and sauté for 1 minute until fragrant and oils begin to release.
02 - Add minced garlic and grated ginger to the curry paste. Cook for 30 seconds, stirring constantly to prevent burning.
03 - Pour in broth, coconut milk, soy sauce, and sugar. Stir thoroughly to combine and bring to a gentle boil over medium-high heat.
04 - Add frozen wontons to the simmering broth. Maintain a gentle simmer for 5 to 6 minutes until wontons are cooked through and float to the surface.
05 - Stir in spinach, snow peas, julienned carrot, and half of the sliced green onions. Simmer for 2 minutes until greens wilt and vegetables reach tender-crisp texture.
06 - Stir in fresh lime juice. Taste the broth and adjust seasoning with additional soy sauce or lime juice as needed.
07 - Ladle soup into serving bowls. Garnish with cilantro, remaining green onions, and fresh chili slices if desired. Serve immediately while hot.
