# What You Need:
→ Broth
01 - 1 tablespoon vegetable oil
02 - 2 tablespoons red curry paste
03 - 4 cups low-sodium chicken or vegetable broth
04 - 1 (14 fluid ounce) can coconut milk
05 - 1 tablespoon soy sauce
06 - 1 teaspoon sugar
07 - 1 teaspoon fresh ginger, grated
08 - 2 cloves garlic, minced
→ Wontons
09 - 20 frozen chicken or vegetable wontons
→ Greens and Vegetables
10 - 2 cups baby spinach or bok choy, roughly chopped
11 - 1 cup snow peas, trimmed
12 - 2 green onions, sliced
13 - 1 small carrot, julienned
→ Garnish
14 - 1 tablespoon fresh cilantro, chopped
15 - 1 tablespoon lime juice
16 - Red chili slices, optional
# How to Make It:
01 - Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add 2 tablespoons red curry paste and sauté for 1 minute until fragrant.
02 - Add 1 teaspoon grated ginger and 2 minced garlic cloves; cook for 30 seconds to release aromatic compounds.
03 - Pour in 4 cups broth, 1 (14 fluid ounce) can coconut milk, 1 tablespoon soy sauce, and 1 teaspoon sugar. Stir thoroughly and bring to a gentle boil.
04 - Add 20 frozen wontons and simmer for 5 to 6 minutes until they float and are cooked through.
05 - Add 2 cups chopped spinach or bok choy, 1 cup snow peas, julienned carrot, and half the sliced green onions. Simmer for 2 minutes until greens wilt and vegetables reach tender-crisp texture.
06 - Stir in 1 tablespoon lime juice. Taste and adjust with additional soy sauce or lime juice to achieve desired balance.
07 - Ladle soup into bowls and top with 1 tablespoon cilantro, remaining green onions, and optional red chili slices. Serve immediately while hot.
