Coconut Curry Soup With Wontons
Coconut curry soup with wontons turns a bag of mini frozen wontons into a cozy, comforting meal in just about 20 minutes. This sweet, savory, flavorful soup is sure to be one of your new favorite busy day dinners!
Servings: 4
Calories: 287kcal
Ingredients
- 2 tsp canola oil
- 2 tsp pressed garlic
- 2 tsp freshly grated ginger
- 2 tbsp red curry paste
- 1 15 oz can coconut milk
- 4 cups chicken broth
- 1 tbsp fish sauce
- 1 tsp sugar
- 48 frozen mini wontons roughly 1 lb
- lime wedges for serving
- fresh cilantro leaves for serving
Instructions
- Add the curry paste to a large pot set over medium heat and saute for 1-2 minutes.2 tbsp red curry paste
- Add the oil, ginger, and garlic to the pot and stir to evenly combine. Saute for 60 seconds.2 tsp canola oil, 2 tsp pressed garlic, 2 tsp freshly grated ginger
- Add both the milk and broth to the pot then stir to evenly combine and bring the mixture to a simmer. Stir in the sugar and the fish sauce.1 15 oz can coconut milk, 4 cups chicken broth, 1 tbsp fish sauce, 1 tsp sugar
- Cook the wontons according to the package directions. Drain them and then add some to soup bowls. Ladle the hot soup overtop.48 frozen mini wontons
- Serve with garnishes of your choosing, and enjoy!lime wedges, fresh cilantro leaves
Notes
- Adjust the amount of garlic, ginger, and curry paste to suit your taste. If you want more spice, add more of each.
- A little sriracha drizzled on top would also be a yummy way to add some heat.
- Don't add the wontons directly to the soup broth in the pot because they will suck up all the moisture and sort of fall apart.
Nutrition
Calories: 287kcal | Carbohydrates: 11g | Protein: 5g | Fat: 27g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 1295mg | Potassium: 299mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1187IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 4mg