Thai Red Curry Wonton Soup Recipe
Easy Thai red curry wonton soup with coconut milk and pak choy. A cozy one-pot dinner you can make in under 30 minutes.
Equipment
- Measuring spoons
- Chopping board + knife for prepping vegetables
- Medium pot or saucepan
- ladle
- Slotted spoon (optional) helpful if you want to gently lift the wontons without tearing them
Ingredients
- 1 tbsp oil
- 1 tbsp red curry paste
- ¼ cup water
- ¾ cup coconut milk
- ½ onion, finely chopped
- 1 clove garlic
- 1 tbsp fish sauce
- ½ tbsp palm sugar
- 8 wontons
- 2 heads bok choy
- coriander, optional garnish, add to taste
- green onions, optional garnish, add to taste
Instructions
- Sauté aromatics & curry paste. Heat oil in a pot over medium heat. Add chopped onion and garlic, then stir in red curry paste. Cook until fragrant and golden.
- Make the soup base. Add water, coconut milk, fish sauce, and palm sugar. Stir well and bring to a gentle simmer.
- Add wontons. Drop in the wontons and simmer until tender and fully heated, stirring occasionally to prevent sticking.
- Finish with greens & serve. Add bok choy and cook just until tender. Serve hot with optional coriander and green onions on top. Enjoy!
Video
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 754kcal | Carbohydrates: 55g | Protein: 31g | Fat: 55g | Saturated Fat: 35g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Sodium: 2566mg | Potassium: 4757mg | Fiber: 18g | Sugar: 28g | Vitamin A: 77463IU | Vitamin C: 764mg | Calcium: 1844mg | Iron: 20mg
