Red Curry Wonton Soup – Easy Asian Fusion Dinner Recipe
Red curry wonton soup is a bold and comforting dish that blends the flavors of Thai curry with classic wontons. Tender dumplings are simmered in a rich coconut curry broth, infused with garlic, ginger, and fresh herbs. Perfect for cozy nights, weeknight dinners, or when you want a flavorful twist on traditional soup.
Equipment
- Large pot or Dutch oven
- Skillet (optional for aromatics)
- Mixing bowls
- Ladle
- Cutting board & knife
Ingredients
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 shallots, finely chopped
- 3 tbsp Thai red curry paste
- 1 can (14 oz) full-fat coconut milk
- 4 cups chicken or vegetable broth
- 2 tbsp fish sauce
- 1 tsp sugar
- Juice of 1 lime
- 12–16 wontons (store-bought or homemade, filled with pork, shrimp, or chicken)
- 2 cups bok choy, chopped
- 1 cup mushrooms, sliced
- 1 cup spinach leaves
- Fresh cilantro, for garnish
- Chili oil or sliced chilies, optional
Instructions
- Sauté Aromatics: Heat oil in a pot. Add garlic, ginger, and shallots. Cook until fragrant.
- Add Curry Paste: Stir in red curry paste and cook for 1–2 minutes.
- Build Broth: Pour in coconut milk and broth. Stir until smooth.
- Season: Add fish sauce, sugar, and lime juice. Taste and adjust seasoning.
- Cook Wontons: Add wontons and simmer gently for 5–7 minutes until cooked through.
- Add Vegetables: Toss in bok choy, mushrooms, and spinach. Cook briefly until tender.
- Finish & Serve: Ladle soup into bowls. Garnish with cilantro and drizzle chili oil if desired.
Notes
- Add wontons near the end to prevent them from falling apart.
- Always use full-fat coconut milk for a creamy broth.
- Taste broth before serving—balance sweet, salty, sour, and spicy.
- Garnish generously with herbs and chili oil for extra flavor.
- Store broth separately from wontons if making ahead.