Name: Thai Red Curry Wonton Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 tablespoon vegetable oil (or coconut oil) (Use fresh, neutral oil.); 1 medium shallot, finely chopped ((about 1/3 cup)); 2 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 2 tablespoons Thai red curry paste (Adjust to taste.); 4 cups low-sodium chicken broth (Preferably homemade or low-sodium.); 1 14 oz can full-fat coconut milk; 1 tablespoon fish sauce (or soy sauce for vegetarian); 1 teaspoon brown sugar; 1 tablespoon lime juice (fresh); 12 pieces wonton wrappers (Makes about 24 wontons.); 8 oz ground pork (or ground chicken or firm tofu for vegetarian); 4 oz raw shrimp, peeled, deveined, and finely chopped (optional); 1 green onion thinly sliced; 1 teaspoon sesame oil; 1/2 teaspoon salt; 1/4 teaspoon white pepper (black pepper OK); 1 teaspoon soy sauce; 1 cup baby spinach or bok choy, roughly chopped; 1/4 cup fresh Thai basil or cilantro leaves; 1 small red chili, thinly sliced (optional); to taste pieces lime wedges (To serve.)

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I still remember the first time I made this Thai Red Curry Wonton Soup on a rainy weeknight when the whole family needed something warm, fast, and comforting. The kitchen filled with the steam of coconut-scented broth and the bright aroma of red curry paste.

I folded tiny pork-and-shrimp wontons between sips of broth as my kids peered over the stove, the spicy-sweet scent wrapping us in a cozy hug. That memory is why this recipe feels like home to me.

This soup is a sensory delight: silky coconut broth, spicy red curry warmth, and plump, tender wontons that burst with savory filling. If you enjoy bold flavors and simple, fast cooking, you might also like my take on Thai red curry noodles for another quick dinner idea: Thai red curry chicken noodles with summer vegetables.

What Makes This Recipe Special

This soup is family-approved and fast, ready in about 30 minutes. It balances spicy red curry with creamy coconut milk for a lighter but still satisfying bowl. It is perfect for weeknights when you want something restaurant-worthy without the fuss. The combination of homemade wontons and aromatic broth makes it feel special, yet it is simple enough for cooks of any skill level.

What You’ll Need

For the Broth

1 tablespoon vegetable oil (or coconut oil) use fresh, neutral oil
1 medium shallot, finely chopped (about 1/3 cup)
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons Thai red curry paste (adjust to taste)
4 cups low-sodium chicken broth (preferably homemade or low-sodium)
1 (14 oz) can full-fat coconut milk
1 tablespoon fish sauce (or soy sauce for vegetarian)
1 teaspoon brown sugar
1 tablespoon lime juice (fresh)

For the Wontons (makes about 24)

12 wonton wrappers
8 oz ground pork (or ground chicken or firm tofu for vegetarian)
4 oz raw shrimp, peeled, deveined, and finely chopped (optional)
1 green onion, thinly sliced
1 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon white pepper (black pepper OK)
1 teaspoon soy sauce

Garnish and Extras

1 cup baby spinach or bok choy, roughly chopped
1/4 cup fresh Thai basil or cilantro leaves
1 small red chili, thinly sliced (optional)
Lime wedges, to serve

Notes: For a vegetarian version, replace broth with vegetable stock, omit shrimp, use crumbled firm tofu and soy sauce instead of fish sauce. Choose fresh ingredients for the best flavor. Fresh curry paste yields brighter results than jarred, but jarred works fine.

How to make Irresistible Thai Red Curry Wonton Soup Recipe in 30 Minutes

Step 1: Make the Wonton Filling (5 minutes)

In a medium bowl, combine ground pork, chopped shrimp (if using), green onion, sesame oil, salt, white pepper, and soy sauce. Mix until just combined. The mixture should be slightly sticky but not overly wet.

Step 2: Fill and Fold Wontons (7 minutes)

Place a wonton wrapper on a clean surface. Spoon about 1 teaspoon of filling into the center. Lightly wet the wrapper edges with water, fold into a triangle, press edges to seal, then bring two corners together and seal with a dab of water. Repeat until all wrappers are used. Keep finished wontons on a lightly floured tray so they do not stick.

Step 3: Build the Broth (5 minutes)

In a large pot over medium heat, warm the oil. Add shallot and cook 1–2 minutes until softened and translucent. Add garlic and ginger and cook another 30 seconds until fragrant. Stir in red curry paste and cook 1 minute, stirring to bloom the spices.

Step 4: Simmer the Soup (8 minutes)

Pour in chicken broth and coconut milk, stir to combine. Bring to a gentle simmer, then add fish sauce and brown sugar. Taste and adjust seasoning. Add the wontons in batches, giving them space. Simmer for 3–4 minutes more, until wontons float and filling is cooked through. Visual cue: wontons will puff slightly and the filling should no longer be translucent.

Step 5: Finish and Serve (2–3 minutes)

Stir in spinach or bok choy and cook 30–60 seconds until bright and wilted. Add lime juice and remove from heat. Ladle hot broth and wontons into bowls. Top with basil or cilantro, sliced chili, and a lime wedge. Enjoy immediately while steaming and aromatic.

Total time: about 25–30 minutes. For crispier texture in the filling, chill the mixture briefly before wrapping.

Expert Tips & Ideas

Use fresh red curry paste for brighter flavor; canned or jarred is fine if pressed for time.
Don’t overfill wonton wrappers. A teaspoon is usually perfect to seal cleanly.
If making ahead, freeze assembled wontons on a tray for 1 hour, then transfer to a zip bag. Add frozen wontons directly to simmering broth; add 1–2 minutes to cook time.
Vegetarian swap: replace pork and shrimp with crumbled firm tofu plus finely chopped mushrooms for umami, and use vegetable stock and soy sauce instead of fish sauce.
To avoid a greasy broth, skim any foam from the surface after boiling the broth.
Leftovers: store cooled soup separate from wontons in airtight containers for up to 3 days. Reheat gently on the stove; add a splash of broth or water if too thick.

How to Serve

Serve in wide shallow bowls to showcase the wontons and herbs.
Pair with jasmine rice or a simple cucumber salad for a fresh contrast.
For drinks, try a crisp riesling, iced Thai tea, or a light lager.
Presentation tip: float a few basil leaves and a thin lime wheel on top to add color and aroma.
Estimated nutrition: roughly 350–450 calories per serving depending on filling and coconut milk richness. Serves 4.

Frequently Asked Questions

Q: Can I make this recipe ahead of time?
A: Yes. Freeze wrapped wontons uncooked, and make the broth up to 2 days ahead. Reheat broth and add frozen wontons when ready to serve.

Q: Can I freeze leftovers?
A: You can freeze wontons, but broth loses some texture after freezing. Freeze wontons separately for best results.

Q: What can I use instead of fish sauce?
A: Use soy sauce or tamari for a vegetarian option. Add a splash of miso for extra depth.

Q: How do I prevent the dish from becoming watery?
A: Cook the wontons just until they float and the filling is cooked. Avoid overboiling which dilutes flavor. Adjust seasoning at the end.

Q: Can I make this vegetarian or dairy-free?
A: Yes. Use vegetable broth, omit shrimp and pork, and substitute tofu or mushrooms. The recipe is naturally dairy-free.

“I made this on a busy weeknight and it felt like a restaurant meal. The broth is rich but not heavy, and the wontons were tender and flavorful. A new family favorite.” — A happy home cook

Conclusion

This Thai Red Curry Wonton Soup is one of those recipes I reach for when I want quick comfort that still feels a little special. The contrast of creamy coconut, bright lime, and savory wontons makes every spoonful satisfying. If you want to explore another coconut-curry wonton variation or get inspiration for presentation and plating, check out this related Coconut Curry Wonton Soup guide for more tips and ideas: Thai Wonton Soup – Cooking for Keeps.

I hope you give this recipe a try, and please share how it turned out or any creative twists you used. Happy cooking!