Red Curry Wonton With Greens

# What You'll Need:

01 - 1 tablespoon vegetable oil

02 - 2 tablespoons Thai red curry paste

03 - 1 tablespoon fresh ginger, minced

04 - 3 cloves garlic, minced

05 - 4 cups low-sodium chicken or vegetable broth

06 - 1 (14 ounce) can coconut milk

07 - 1 tablespoon soy sauce or tamari

08 - 1 teaspoon brown sugar

09 - 1 tablespoon lime juice, plus wedges for serving

10 - 16 frozen chicken, pork, or vegetable wontons

11 - 4 cups baby spinach or bok choy, roughly chopped

12 - 1 cup shredded carrots

13 - 2 scallions, thinly sliced

14 - 1 small red chili, thinly sliced (optional)

15 - Fresh cilantro leaves for garnish

01 - Heat vegetable oil in a large pot over medium heat. Add red curry paste, ginger, and garlic; sauté for 1 to 2 minutes until fragrant.

02 - Pour broth and coconut milk into the pot, whisking to combine. Stir in soy sauce and brown sugar. Bring to a gentle boil.

03 - Add frozen wontons to the pot. Reduce heat to a simmer and cook for 5 to 6 minutes until wontons are cooked through.

04 - Add shredded carrots and greens to the pot. Simmer for 1 to 2 minutes until greens are just wilted.

05 - Stir in lime juice. Taste and adjust seasoning with additional soy sauce or lime juice as desired.

06 - Ladle soup into bowls. Garnish with scallions, chili slices, and cilantro. Serve immediately with lime wedges on the side.

01 -

Vibrant and comforting flavors that satisfy in under half an hour.
Flexible and easy to prepare using convenient frozen wontons.
A nutrient-dense meal featuring fresh greens and a creamy, dairy-free coconut broth.

02 -

Always check packaging for specific allergens like soy, gluten, shellfish, or egg.
Taste the final broth before serving and adjust the acidity with an extra squeeze of lime if needed.
If using thicker greens like kale, allow them to simmer for an extra minute to reach the desired tenderness.