Name: Spicy Red Curry Wonton Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 tablespoon oil (vegetable or coconut); 2–3 tablespoons Thai red curry paste; 1 can (13.5 oz) full‑fat coconut milk; 3 cups chicken broth (or vegetable broth); 12–16 dumplings (wontons): pork, chicken, shrimp, or veggie—fresh or frozen; 1 tablespoon fish sauce (or soy sauce); 1 teaspoon sugar (optional); Juice of 1 lime (plus extra wedges for serving); Fresh cilantro, roughly chopped; Sliced green onions (optional); Fresh red chili slices (optional)

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Short Description

A comforting and flavorful soup featuring tender wontons bathed in a spicy Thai red curry–infused coconut broth, finished with fresh lime juice and aromatic garnishes.

Why You’ll Love This Recipe

Bursting with flavor: Rich coconut milk meets fragrant red curry paste for a bold, spicy broth
Versatile protein: Wontons can be pork, chicken, shrimp, or veggie—fresh or frozen
Quick and easy: Ready in under 30 minutes with mostly pantry ingredients
Customizable toppings: Garnish to taste with cilantro, lime, chili, and green onions

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon oil (vegetable or coconut)
2–3 tablespoons Thai red curry paste
1 can (13.5 oz) full‑fat coconut milk
3 cups chicken broth (or vegetable broth for a vegetarian option)
12–16 dumplings (wontons): pork, chicken, shrimp, or veggie—fresh or frozen
1 tablespoon fish sauce (or soy sauce alternative)
1 teaspoon sugar (optional, balances heat)
Juice of 1 lime (plus extra wedges for serving)
Fresh cilantro, roughly chopped, for garnish
Sliced green onions (optional)
Fresh red chili slices (optional, for extra heat)

Directions

Sauté the Curry Paste
Heat oil in a large pot over medium heat. Add red curry paste and sauté for 1–2 minutes, stirring constantly until it becomes fragrant.
Build the Broth
Pour in the coconut milk and stir until the paste fully integrates. Add the chicken broth and bring to a gentle simmer.
Season the Soup
Stir in fish sauce (or soy sauce) and sugar if using. Let simmer for 3–5 minutes, then taste and adjust the seasoning—add more curry paste for heat or more fish sauce for saltiness.
Cook the Dumplings
Add the wontons to the simmering broth. Cook for 6–8 minutes (or according to package directions), until dumplings float and are cooked through.
Finish the Soup
Stir in the lime juice. Taste again and adjust acidity or seasoning as needed.
Garnish and Serve
Divide the soup into bowls. Top with cilantro, green onions, and fresh red chili slices. Serve with lime wedges on the side.

Servings And Timing

Makes 4 servings
Prep time: ~5 minutes
Cook time: ~20 minutes (including simmer time and dumpling cooking)
Total time: ~25 minutes

Variations

Protein swap: Use tofu or extra vegetables (mushrooms, bok choy, bell pepper) instead of wontons
Extra veggies: Add baby corn, snap peas, spinach, or shredded carrots in the last 3–4 minutes of simmering
Heat level: Increase spiciness by adding more red curry paste or fresh chili slices
Creaminess: Stir in a spoonful of peanut butter or cashew butter for richer texture and nutty flavor

Storage/Reheating

Store in an airtight container in the fridge for up to 3 days
Reheat gently on the stove over low heat—add a splash of broth or water to loosen the broth
For freezable version, omit fresh garnishes, freeze the soup without dumplings. Thaw and reheat, then add fresh wontons and garnish before serving

FAQs

How spicy is this soup?

It has a medium heat—2 tbsp red curry paste gives a warming spice, but you can increase to 3 tbsp for a bolder kick.

Can I use chicken instead of dumplings?

Yes—slice or shred cooked chicken and add it during the last 3–4 minutes of simmering to warm through.

Can I make this vegetarian?

Absolutely. Use vegetable broth and soy sauce instead of fish sauce, and choose veggie dumplings or tofu.

Can I prep the broth in advance?

Yes, the broth can be made ahead and refrigerated for up to 2 days. Add wontons and heat through when ready to serve.

Can I freeze leftovers?

Freezing with dumplings can affect texture. For best results, freeze broth separately and cook dumplings fresh later.

What kind of wontons are best?

Any store-bought or homemade wontons work. Pork, chicken, shrimp, and veggie varieties all pair nicely with the curry broth.

Can I use light coconut milk instead of full‑fat?

You can, but full‑fat produces a richer, creamier broth. Light coconut milk yields a lighter texture and flavor.

What if I don’t have fish sauce?

Use soy sauce instead. It’s less pungent, but still adds savory depth.

Is it gluten‑free?

Broth and curry paste are naturally gluten‑free, but check your dumplings and fish/soy sauce labels for gluten content.

Can I adjust the sweetness?

Yes—omit or add more sugar to taste. You can also experiment with honey or maple syrup for different flavor depth.

Conclusion

This Spicy Red Curry Wonton Soup delivers bold Thai flavors with a creamy, aromatic broth and tender dumplings—perfect for a quick weeknight dinner or cozy weekend treat. Easy to customize with protein swaps, veggies, or spice levels, it’s a deliciously versatile soup that satisfies every craving. Enjoy it fresh, or prep components ahead for a stress-free culinary win.

Ezabella