Coconut Curry Soup with Wontons
This delicious Coconut Curry Soup with Wontons is bursting with flavor, and best of all, it is on your table in 20 minutes.
Servings: 4 servings
Calories: 635kcal
Equipment
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.
Notes
See the post for additional information, photos and tips.
Nutrition
Serving: 1 | Calories: 635kcal | Carbohydrates: 65g | Protein: 17g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 1345mg | Potassium: 509mg | Fiber: 5g | Sugar: 12g | Vitamin A: 6453IU | Vitamin C: 69mg | Calcium: 215mg | Iron: 7mg