Imagine the enticing aroma of red curry mingling with the richness of coconut milk as it wafts through your kitchen.
This Red Curry Wonton Soup isn’t only easy to make, but also provides a cozy and indulgent meal that’s sure to become a favorite.
As the wontons float and the baby spinach wilts, each ingredient transforms to create a harmonious blend of flavors.
Let’s bring this comforting dish to life.
Kitchen Tools Required
- 1 large pot
- 1 medium mixing bowl
- 1 small saucepan
- 1 slotted spoon
- 1 ladle
- 1 whisk
Ingredients
- 1 pound ground pork
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- 24 wonton wrappers
- 2 tablespoons red curry paste
- 1 can coconut milk (14 ounces)
- 4 cups chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 cup baby spinach
- 2 green onions, sliced
- 1 tablespoon cilantro, chopped
- Salt and pepper to taste
Cook & Prep Time
To efficiently manage your time while preparing and cooking Red Curry Wonton Soup, you can follow this timeline:
- Reading and Preparation (5 minutes)
- Spend a few minutes reading through the recipe and gathering all necessary ingredients and equipment.
- Prep Work (20 minutes)
- 0-5 minutes: In a medium mixing bowl, combine the ground pork, soy sauce, sesame oil, and grated ginger.
- 5-15 minutes: Place a teaspoon of the pork mixture in the center of each wonton wrapper and seal the edges using water. Cover the filled wontons with a damp cloth to prevent drying out.
- 15-20 minutes: Chop the green onions and cilantro for garnish. Measure out other ingredients like red curry paste, coconut milk, fish sauce, and lime juice.
- Cooking (20 minutes)
- 20-25 minutes: In a large pot, bring chicken broth to a simmer.
- 25-30 minutes: Add red curry paste to the pot and whisk until dissolved.
- 30-35 minutes: Stir in coconut milk, fish sauce, and lime juice.
- 35-40 minutes: Gently place the wontons in the simmering soup and cook for about 5 minutes or until they float.
- 40-45 minutes: Add baby spinach to the pot and cook until wilted. Season the soup with salt and pepper to taste.
- Garnishing and Resting (5 minutes)
- 45-50 minutes: Ladle the soup into bowls and garnish with sliced green onions and cilantro.
- Allow the soup to rest for 5 minutes before serving to enhance the flavors.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
In a medium mixing bowl, combine the ground pork, soy sauce, sesame oil, and ginger.
Place a teaspoon of the pork mixture in the center of each wonton wrapper and seal the edges using water.
In a large pot, bring chicken broth to a simmer.
Add red curry paste to the pot and whisk until dissolved.
Stir in coconut milk, fish sauce, and lime juice.
Gently place the wontons in the simmering soup and cook for about 5 minutes or until they float.
Add baby spinach to the pot and cook until wilted.
Season the soup with salt and pepper to taste.
Ladle the soup into bowls and garnish with sliced green onions and cilantro.
Allow the soup to rest for 5 minutes before serving to enhance flavors.
Serving Tips
- Steamed Jasmine Rice: A side of steamed jasmine rice can complement the soup’s flavors and provide a more filling meal.
- Thai Iced Tea: This sweet and creamy beverage pairs well with the spicy and savory notes of the soup.
- Fresh Spring Rolls: Light and invigorating, these rolls can add a crunchy texture contrast to the soft wontons.
- Cucumber Salad: A tangy cucumber salad can offer a revitalizing balance to the richness of the coconut milk and curry.
- Garlic Bread: While not traditional, garlic bread can be an excellent way to soak up the flavorful broth.
Storage
To store Red Curry Wonton Soup, allow it to cool completely.
Then transfer it to airtight containers.
Refrigerate for up to 3 days.
Reheat gently on the stovetop, adding broth if needed.
Freezing
To freeze Red Curry Wonton Soup, cool it completely.
Then transfer it to airtight containers.
Freeze the wontons separately to maintain their texture.
Thaw in the refrigerator before reheating gently on the stovetop.
Reheating
To reheat Red Curry Wonton Soup, use a stovetop over medium heat.
Stir gently to avoid breaking wontons.
Avoid microwaving to prevent uneven heating and preserve texture.
Final Thoughts
Red Curry Wonton Soup is a delightful blend of flavors that brings together the richness of Thai cuisine.
The combination of red curry paste and coconut milk creates a creamy and spicy broth that perfectly complements the tender wontons.
The addition of fresh lime juice and cilantro adds a revitalizing twist, making this soup both aromatic and satisfying.
Whether you’re making it for a cozy dinner or impressing guests, this soup is sure to be a hit.
Remember to taste and adjust the seasoning, especially the salt level after adding the fish sauce.
Enjoy the vibrant tastes and aromas of this delicious soup. Happy cooking!
Frequently Asked Questions
Can I Substitute Chicken for the Ground Pork in the Wontons?
Yes, you can substitute chicken for the ground pork in the wontons. Just make sure you season it well to maintain flavor. Chicken is leaner, so consider adding a touch more sesame oil for moisture.
Is There a Vegetarian Version of This Soup?
You can create a vegetarian version by replacing ground pork with tofu or mushrooms. Substitute vegetable broth for chicken broth, and skip fish sauce or use a plant-based alternative. It’ll be deliciously satisfying with these changes!
How Can I Make Homemade Wonton Wrappers?
To make homemade wonton wrappers, mix 2 cups all-purpose flour with 1/2 teaspoon salt. Add 1/2 cup warm water slowly, kneading until smooth. Roll dough thin, cut into squares, and keep them covered to prevent drying.
What Wine Pairs Well With This Soup?
Pair this soup with a crisp white wine like Sauvignon Blanc or Riesling. These wines complement the spicy and creamy flavors. They’ll balance the heat, enhance the coconut richness, and provide a rejuvenating contrast to the dish.
Can I Use Store-Bought Wontons Instead of Making My Own?
You can definitely use store-bought wontons to save time without sacrificing flavor. Just make certain they’re fully cooked before adding them to the soup. This swap makes preparation quicker while still delivering a delicious, comforting meal.
Red Curry Wonton Soup
Equipment
- 1 Large pot
- 1 medium mixing bowl
- 1 Small saucepan
- 1 slotted spoon
- 1 Ladle
- 1 Whisk
Ingredients
- 1 pound ground pork
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger grated
- 24 wonton wrappers
- 2 tablespoons red curry paste
- 1 can coconut milk 14 ounces
- 4 cups chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 cup baby spinach
- 2 green onions sliced
- 1 tablespoon cilantro chopped
- salt and pepper to taste
Instructions
- In a medium mixing bowl, combine the ground pork, soy sauce, sesame oil, and ginger.
- Place a teaspoon of the pork mixture in the center of each wonton wrapper and seal the edges using water.
- In a large pot, bring chicken broth to a simmer.
- Add red curry paste to the pot and whisk until dissolved.
- Stir in coconut milk, fish sauce, and lime juice.
- Gently place the wontons in the simmering soup and cook for about 5 minutes or until they float.
- Add baby spinach to the pot and cook until wilted.
- Season the soup with salt and pepper to taste.
- Ladle the soup into bowls and garnish with sliced green onions and cilantro.
- Allow the soup to rest for 5 minutes before serving to enhance flavors.
Notes
