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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