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Thai Red Curry Wonton Soup

A quick and comforting soup featuring silky coconut broth, spicy red curry, and plump wontons filled with savory pork and shrimp.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

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
  • 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
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)
  • to taste pieces lime wedges To serve.

Method
 

Preparation
  1. 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.
  2. 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.
Cooking the Broth
  1. In a large pot over medium heat, warm the oil. Add shallot and cook 1-2 minutes until softened and translucent.
  2. 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.
Simmer the Soup
  1. 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.
  2. Add the wontons in batches, giving them space. Simmer for 3-4 minutes more, until wontons float and filling is cooked through.
Finishing Touches
  1. Stir in spinach or bok choy and cook 30-60 seconds until bright and wilted. Add lime juice and remove from heat.
  2. Ladle hot broth and wontons into bowls. Top with basil or cilantro, sliced chili, and a lime wedge. Enjoy immediately.

Notes

For a vegetarian version, replace broth with vegetable stock, omit shrimp, use crumbled firm tofu and soy sauce instead of fish sauce. Fresh ingredients yield better flavor.