Description
- Try this easy Thai-inspired wonton soup recipe with coconut broth. A quick, flavorful meal ready in 25 minutes
Ingredients
Scale
- For the broth:
- 2 teaspoons neutral cooking oil
- 2 teaspoons freshly grated garlic
- 2 teaspoons freshly grated ginger
- 2 tablespoons red curry paste
- 15 oz can coconut milk
- 4 cups chicken stock or broth
- 1 tablespoon fish sauce
- 1 teaspoon granulated sugar
- For the soup:
- 48 frozen mini wontons (about 1 1/4 pounds)
- 2 cups thinly sliced baby bok choy
- Optional garnishes:
- Thai basil leaves
- Lime wedges
- Sliced green onions
- Chili crisp
Instructions
- In a large pot, heat the neutral cooking oil over medium heat. Add the red curry paste and cook for about 1 minute to release its aroma.
- Add the freshly grated ginger and garlic, sautéing for another minute until fragrant.
- Pour in the coconut milk and chicken broth, bringing the mixture to a gentle simmer. Stir in the fish sauce and sugar. Taste the broth and adjust the seasoning if needed.
- In a separate pot, cook the wontons according to the package instructions. Add the sliced baby bok choy into the water for the last minute of cooking time to avoid overcooking.
- Once the wontons and bok choy are ready, divide them into individual bowls. Ladle the hot broth over the top.
- Garnish with Thai basil leaves, sliced green onions, and a drizzle of chili crisp if desired. Serve with lime wedges on the side for extra flavor.
- Details:
- This simple, comforting soup is a fusion of Thai-inspired flavors, with rich coconut broth and savory wontons. It’s perfect for a quick weeknight dinner or a light meal that feels both exotic and satisfying. Customize it by adding your favorite toppings!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal per serving
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