When a soup craving hits, the temperature outside doesn't matter. This Coconut Curry Wonton Soup is one of my favorite all-season recipes. With its rich and creamy coconut broth infused with red Thai curry, it’s a delightful mix of flavors and textures that warms the soul with every spoonful.
Ingredients
🫒 3 tablespoons olive oil
🧅 1 medium onion (diced)
🧄 5 cloves garlic (minced)
🌶️ 3 tablespoons red Thai curry paste
🥣 4 cups chicken broth (or vegetable broth)
🥢 1 tablespoon soy sauce
🍚 1 teaspoon sugar
🥥 1 can coconut milk
🥟 40 mini wontons (frozen)
🥬 Baby bok choy (as desired)
🍋 Juice of 1 lime
🌿 Cilantro for garnish
Instructions
1- Prepare Aromatics:
- Heat a heavy-bottom pot over medium heat and add the olive oil. Once hot, add diced onions and minced garlic.
2- Cook Spices:
- Cook until the onions and garlic have softened and begun to caramelize. Then, add the red Thai curry paste and sauté for about a minute until fragrant.
3- Combine Broth Ingredients:
- Pour in the chicken broth, soy sauce, sugar, and coconut milk. Stir to combine and bring the mixture to a gentle boil.
4- Add Wontons and Vegetables:
- Add the frozen mini wontons and stir gently. Follow by adding the baby bok choy and give it another stir.
5- Simmer Soup:
- Reduce the heat to medium-low and let it simmer for about 5-8 minutes, or until the wontons float to the top.
6- Finish Soup:
- Turn off the heat and squeeze in the juice of one lime. Taste and adjust seasoning with salt, if needed.
7- Serve and Enjoy:
- Serve hot, garnished with fresh cilantro and lime slices, if desired. Enjoy!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: Approximately 4
Calories: 320 per serving
Proteins: 8g per serving
Fats: 26g per serving
Carbohydrates: 18g per serving
Equipment: Heavy-bottom pot, stirring spoon, knife, cutting board
Cooking Tips
- For extra heat, consider adding sliced chili peppers.
- If fresh bok choy is unavailable, substitute with spinach or kale.
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