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Red Curry Wonton Soup
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Red Curry Wonton Soup

35 minServes 4Nutri-Score C€€
from @brendanpang16 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • frozen wontons (or frozen dumplings)Fresh24 pieces
  • Asian greens (a bunch, washed)Produce200 g
  • vegetable oil (1 tbsp)Pantry15 ml
  • onion (finely chopped)Produce1 piece
  • ginger (thumb-sized piece, grated)Produce20 g
  • garlic (cloves, minced)Produce2 pieces
  • red curry paste (4 tbsp)Pantry60 g
  • chicken stock (4 cups)Pantry960 ml
  • coconut milk (1 can)Pantry400 ml
  • caster sugar (or to taste)Pantry20 g
  • fish sauce (or to taste)Pantry15 ml
  • lime (juiced, to taste)Produce1 piece
  • spring onion (sliced, for garnish)Produce2 pieces
  • coriander (fresh, for garnish (or Thai basil))Produce15 g
  • long red chilli (sliced, for garnish)Produce1 piece
  • fried shallots (for garnish)Pantry20 g

per serving

Nutrition

413kcal

Carbs
44 g
Proteins
16 g
Fat
20 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Saucepan
  • Ladle

step by step

Method

  1. Sauté the aromatics

    • Heat the vegetable oil in a large pot over medium heat.
    • Add the onion, ginger and garlic and cook, stirring, until fragrant and soft.
    • Add the red curry paste and cook for a further minute.
    Step 1

  2. Build the curry broth

    • Mix in the chicken stock, coconut milk, caster sugar and fish sauce.
    • Bring to a boil, then reduce to a simmer.
    Step 2

  3. Season the soup

    • Squeeze in the lime juice, taste and season as desired.
    • Set the soup aside.
    Step 3

  4. Cook the wontons and greens

    • Boil the frozen wontons in a saucepan until cooked through.
    • Boil the Asian greens separately until just tender.
    • Transfer the wontons and greens to serving bowls.
    Step 4

  5. Assemble and garnish

    • Ladle the hot red curry soup over the wontons and greens.
    • Garnish with fresh herbs, sliced chilli and fried shallots.
    Step 5
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