Description
A cozy and flavorful Red Curry Wonton Soup that’s packed with tender wontons, fragrant Thai red curry broth, and fresh veggies. This comforting soup is quick to prepare and bursting with bold, spicy-sweet flavors — perfect for a weeknight dinner or chilly day! Keywords: Red Curry Wonton Soup, Thai curry soup, easy wonton soup, spicy curry soup, Asian fusion soup
Ingredients
Units
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- 1 tablespoon coconut oil
- 2 tablespoons red curry paste
- 4 cups chicken or vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 tablespoon fish sauce (optional)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 20–25 frozen wontons (chicken, pork, or veggie)
- 1 cup sliced mushrooms
- 1 red bell pepper, thinly sliced
- 1 cup baby spinach
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
- Green onions, sliced, for garnish
- Red chili flakes, optional for extra heat
Instructions
- In a large pot, heat coconut oil over medium heat. Add red curry paste and sauté for 1-2 minutes until fragrant.
- Pour in the broth and coconut milk, stirring to combine. Bring to a simmer.
- Add fish sauce, soy sauce, and sugar. Stir well.
- Gently add the frozen wontons to the pot. Simmer for about 5-7 minutes, or until the wontons are cooked through.
- Add mushrooms and bell peppers, cooking for another 2-3 minutes until just tender.
- Stir in the baby spinach and lime juice. Cook for 1 minute, until spinach is wilted.
- Serve hot, garnished with cilantro, green onions, and optional red chili flakes.
Notes
- Adjust curry paste to taste — add more for extra spice!
- Swap in your favorite vegetables like bok choy, snap peas, or carrots.
- You can use homemade or store-bought wontons depending on your time.
Nutrition
- Calories: 380
- Sugar: 5g
- Sodium: 1050mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 35mg
