I love an easy Asian soup, and this Coconut Curry with Wontons fits the bill. Store-bought wontons and bok choy are boiled and then added to a simple homemade broth of coconut milk, chicken broth, and aromatics to make a soup that you will go to again and again. All made in 20 minutes.
Want more Asian soups? Then try our Vietnamese Pho Recipe or our 30 Minute Beef Coconut Curry Soup. Depending on what you like, the first recipe is a slow-cooked authentic recipe, and the second is a fast dinner option for busy nights.
Curry soup is warm, savory and slightly sweet. It can have heat or spiciness depending on the type of curry paste used.
Why I Love This Recipe
- Fast and easy to make
- Full of flavor
- Great weeknight meal
- Healthy
- Love bok choy
Helpful Items For This Recipe
This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge for you.
Mae Ploy Thai Cuisine Red Green Curry Paste 35 oz. Jar Set (1 Red Curry + 1 Green Curry)
Pasta Bowls 45 OZ, Salad Bowls Set for Serving Soup, Set of 4, White
Everything You’ll Need to Make Our Curry Soup Recipe
Recipe Ingredients
For the Broth
Neutral cooking oil – use an oil that gives off little flavor, like a canola oil.
Freshly grated garlic – Adds lots of great flavor; you can use jarred in a pinch, but fresh is a lot better.
Freshly grated ginger – Another must to flavor the broth, and you can use jarred if needed also.
Red curry paste – I have added an Amazon link to the one that is used in this recipe, but you can also get curry paste at your local grocery store.
Coconut milk – This, along with the chicken stock, makes up the broth, but coconut milk gives it a creamy texture and taste.
Chicken stock or broth – You can also use vegetable broth to make the soup vegetarian.
Fish sauce – This adds a salty, savory, umami flavor to the soup.
Granulated sugar – This cuts any bitterness and heat that might be there from the other ingredients.
For the Soup
Mini wontons – Use vegetarian wontons to make the soup vegetarian if needed. You can also use the larger wontons if needed.
Baby bok choy – I use the smaller baby bok choy in most of my cooking; I like the size and flavor.
Optional garnish for serving
Thai basil leaves – These add so much flavor and freshness.
Lime wedges – Adds a burst of citrus, which enhances the other flavors also.
Sliced green onion – Adds colour and a hint of mild onion flavor.
Chili crisp – This is a spicy, crunchy condiment that packs heat and flavor and is very popular at the moment for Asian cuisine.
How to Make Coconut Curry Soup
Add the curry paste and fry for a minute in a large pot set over medium heat. Then, add two tablespoons of cooking oil. Add the ginger and garlic and saute until fragrant, about 1 minute. Stir in the coconut milk and chicken broth and bring the broth to a simmer. Add the sugar and fish sauce. Taste and adjust seasoning as needed.
Boil the wontons separately, according to package directions. Add the sliced baby bok choy to the boiling water for the last minute of cooking time.
Divide cooked wontons and greens into individual bowls and ladle the hot broth on top.
Garnish with basil leaves, sliced green onion, and chili crisp if using. Serve with lime wedges for squeezing, if desired.
Recipe Pro Tips!
Expert Tips and Notes
- This recipe was developed using mini-wontons, which cook quickly and are perfectly bite-sized for soup. Plan for 6 per person (24 total) if using regular-sized wontons or dumplings.
- Curry pastes vary widely in their spice level. This recipe was developed using Mae Ploy Red Curry Paste (available on Amazon and in well-stocked grocery stores).
- Depending on the curry paste and chicken broth used, you may wish to add more fish sauce and/or sugar to season the broth to taste.
- Mustard greens may be substituted for the baby bok choy.
WANT MORE ASIAN MEALS?
We love to cook Asian meals at home, as they are so much cheaper to make than take-out and are just as good or better!! Have a look at these recipes, too!
Coconut Curry Soup with Wontons
Ingredients
Ingredients:
● For the broth:
- 2 tsp neutral cooking oil
- 2 tsp freshly grated garlic
- 2 tsp freshly grated ginger
- 2 tbsp red curry paste
- 15 oz. can coconut milk
- 4 cups chicken stock or broth
- 1 tbsp fish sauce
- 1 tsp granulated sugar
● For the soup:
- 48 frozen mini wontons about 1 1/4 pounds
- 2 cups thinly sliced baby bok choy
● Optional garnish for serving:
- Thai basil leaves
- Lime wedges
- Sliced green onion
- Chili crisp
Instructions
- Add the curry paste and fry for a minute in a large pot set over medium heat. Then, add two tablespoons of cooking oil. Add the ginger and garlic and saute until fragrant, about 1 minute. Stir in the coconut milk and chicken broth and bring the broth to a simmer. Add the sugar and fish sauce. Taste and adjust seasoning as needed.
- Boil the wontons separately, according to package directions. Add the sliced baby bok choy to the boiling water for the last minute of cooking time.
- Divide cooked wontons and greens into individual bowls and ladle the hot broth on top.
- Garnish with basil leaves, sliced green onion, and chili crisp if using. Serve with lime wedges for squeezing, if desired.
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