Pin It Last Tuesday left me craving something that felt like a warm embrace after surviving back-to-back meetings and a sudden rainstorm. I remembered those frozen wontons tucked away in my freezer and decided red curry paste might just transform them into something extraordinary. The aroma that filled my kitchen made the whole day melt away.
My roommate walked in mid simmer and immediately asked what smelled so incredible. We ended up eating standing at the counter, too impatient to even set the table, blowing on spoonfuls between happy murmurs. Now she requests this whenever life gets overwhelming.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Vegetable oil: Creates the perfect base for blooming your curry paste into something fragrant and ready to infuse the entire broth
- Red curry paste: The heart of this soup, so bloom it properly in hot oil to unlock all those essential oils
- Chicken or vegetable broth: Low sodium lets you control the salt level while still building depth
- Coconut milk: Full fat cans create that luxurious velvety texture that makes every sip feel indulgent
- Frozen wontons: No need to thaw first, they cook directly in the broth and absorb all that flavor
- Baby spinach or bok choy: Add these at the end so they wilt just enough without losing their vibrant color
- Lime juice: The acid brightens everything and cuts through the coconut richness
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Build your flavor base:
- Heat oil in a large pot over medium heat, then add your red curry paste, stirring constantly for 1 minute until it becomes impossibly fragrant and the oil starts taking on that gorgeous red hue.
- Add the aromatics:
- Stir in your grated ginger and minced garlic, cooking for just 30 seconds until they release their perfume but do not brown.
- Create the broth:
- Pour in the broth, coconut milk, soy sauce, and sugar, stirring well to incorporate everything, then bring it to a gentle boil.
- Cook the wontons:
- Gently add those frozen wontons and simmer for 5 to 6 minutes until they are floating and cooked through.
- Add the vegetables:
- Toss in your spinach or bok choy, snow peas, carrot, and half the green onions, simmering for 2 minutes until the greens are perfectly wilted.
- Finish with brightness:
- Stir in the lime juice, taste everything, and adjust with more soy sauce or lime if needed before ladling into bowls.
- Garnish and serve:
- Top each bowl with fresh cilantro, remaining green onions, and those red chili slices if you want extra heat.
Pin It This soup has become my go to when friends drop by unexpectedly. Everyone leaves asking for the recipe, shocked that something so sophisticated came from frozen dumplings and pantry staples.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Make It Your Own
Sometimes I swap in rice noodles for a more substantial meal, or add shredded chicken for extra protein. The broth adapts beautifully to whatever vegetables are languishing in your crisper drawer.
Perfect Pairings
Crispy spring rolls on the side make this feel like a complete takeout experience at home. A cold Riesling or iced green tea provides the perfect refreshing contrast to the spicy, coconut rich broth.
Batch Cooking Secrets
The broth actually tastes better the next day as all those flavors meld together. I often make a double batch and portion it into containers, adding fresh vegetables and wontons when reheating so nothing gets mushy.
- Cook wontons separately if meal prepping for the week
- Store garnishes separately to maintain their crunch
- The broth freezes beautifully for up to three months
Pin It There is something deeply satisfying about transforming simple ingredients into a bowl that feels like a proper hug from the inside out.
Recipe Questions & Answers
- → Can I make this vegetarian?
Yes, simply use vegetable broth instead of chicken broth and choose vegetarian frozen wontons. The rest of the ingredients are naturally plant-based.
- → How spicy is this soup?
The spice level depends on your red curry paste. Start with 2 tablespoons for moderate heat, or reduce to 1 tablespoon for a milder version. You can always add more paste later.
- → Can I use fresh wontons instead of frozen?
Absolutely. Fresh wontons will cook faster—usually 3-4 minutes instead of 5-6. Watch carefully and remove them once they float to the surface.
- → What other vegetables work well in this soup?
Mushrooms, bean sprouts, sliced bell peppers, or baby corn would all be excellent additions. Add heartier vegetables like carrots earlier so they have time to soften.
- → How long does the soup keep in the refrigerator?
Store leftover soup in an airtight container for up to 3 days. The wontons will continue to absorb broth, so you may need to add extra liquid when reheating.
- → Can I freeze this soup?
It's best to freeze the broth separately from the wontons, as the wrappers can become soggy when frozen and thawed. Freeze the flavored broth for up to 3 months and cook fresh wontons when serving.
