Description
A comforting, bold-flavored Thai-inspired soup made with red curry coconut broth and tender wontons, finished with lime and fresh herbs for a spicy, aromatic bowl of comfort.
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)
Instructions
- Heat oil in a large pot over medium heat. Add red curry paste and sauté for 1–2 minutes until fragrant.
- Stir in the coconut milk until curry paste is fully dissolved.
- Add chicken broth and bring to a gentle simmer.
- Stir in fish sauce and sugar (if using). Simmer for 3–5 minutes. Adjust seasoning to taste.
- Add the wontons and cook for 6–8 minutes, or per package instructions, until cooked through.
- Stir in lime juice. Taste and adjust seasoning or acidity as needed.
- Divide soup into bowls and garnish with cilantro, green onions, and chili slices. Serve with lime wedges.
Notes
- Use tofu or vegetables for a vegetarian/vegan version.
- Customize the spice level with more or less curry paste or chili.
- Add peanut or cashew butter for a richer broth.
- Reheat gently on stove and add a splash of broth if thickened.
- Freeze broth without wontons and add fresh dumplings when serving.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg
