Coconut Curry Wonton Soup
When a soup craving hits it doesn’t matter what temperature it is outside. This is one of my favorite soups to make and to eat all year round.
—Ingredients—
3 tablespoons olive oil
1 medium onion (diced)
5 gloves garlic (minced)
3 tablespoons red Thai curry paste
4 cups chicken broth (or vegetable)
1 tablespoon soy sauce
1 teaspoon sugar
1 can coconut milk
40 mini wontons (frozen)
Baby Bok choy (as much as you want)
1 lime the juice
Cilantro for garnish
1. In a heavy bottom pot, on a medium heat add oil. Once hot, add finely chooped onions and minced garlic.
2. Cook until the onions and garlic soften and start to caramalize. Add the red Thai Curry Paste and sauté for about a minute.
3. Next add in 4 cups chicken broth, soy sauce, sugar, coconut milk and stir. Bring it to a boil.
4. Next add in the wontons stir once. Then add in the Bok Choy and stir again.
5. Simmer on medium low heat for about 5-8 minutes or until the wontons float to the top.
6. Turn off the heat. Squeeze in the juice of 1 lime. Taste test and adjust to your preference add salt if needed.
7. Serve, garnish with lime slices, cilantro and enjoy!
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Hey soup lovers! I'm so excited to share some extra tips and tricks for making the absolute best Coconut Curry Wonton Soup – a dish that truly warms your soul. While the original recipe is fantastic, I've got a few secrets to elevate your homemade Thai Curry Wonton Soup experience even further, turning it into a truly unforgettable meal. Whether you're making a wonton curry for the first time or looking to perfect your existing recipe, these additions will help! First off, let's talk about those delicious wontons. The recipe calls for frozen mini wontons, which are super convenient! But don't be afraid to experiment. I've found that using pork and shrimp wontons adds an incredible depth of flavor that complements the red curry wonton soup with coconut milk beautifully. If you're feeling adventurous, you could even try making your own wontons from scratch – it's a labor of love but so rewarding! Just a quick tip: don't overcrowd your pot when adding the wontons. Give them space to swim and cook evenly, preventing them from sticking together or getting mushy. They should float to the top when they're perfectly cooked. Now, for that incredible broth that makes this coconut curry wonton soup recipe so special. While chicken broth is a great base, sometimes I like to boost the aromatics even more. A slice or two of fresh ginger, finely minced, added with the garlic and onions, can bring a wonderful zing. A stalk of lemongrass, bruised and added to the simmering broth, also infuses a bright, citrusy note that truly brings out the "Thai" in this Thai curry wonton soup. Remember to remove the lemongrass stalk before serving! If you're vegetarian, a good quality vegetable broth works perfectly, and you can even find delicious plant-based wontons. Looking for ways to customize your bowl? While baby bok choy is a classic, don't limit yourself! I often throw in some sliced mushrooms, spinach, or even thinly sliced carrots for extra veggies. Sometimes, I'll add a handful of frozen snow peas curry for a pop of color and crisp texture right at the end. For a heartier meal, cooked shredded chicken, shrimp, or even pan-fried tofu cubes can be added directly to the soup just before serving. This makes it a complete, satisfying dinner. And finally, a few quick tips for success: always taste and adjust! The beauty of cooking is making it your own. If you like more spice, add a little extra red Thai curry paste. If you prefer it creamier, a touch more coconut milk can do wonders. Don't forget that final squeeze of lime juice – it brightens all the flavors and is absolutely essential. This coconut wonton soup is surprisingly forgiving and delicious, and I hope these extra insights help you create your new favorite go-to meal!
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