Scale

1 tbsp neutral oil (e.g., canola or avocado oil)

2 tbsp Thai red curry paste

2 garlic cloves, minced

1 tsp grated ginger

4 cups chicken broth

1 can (13.5 oz) coconut milk

1 tbsp fish sauce

1 tsp brown sugar

12–15 frozen or homemade wontons

1 cup sliced mushrooms (shiitake or cremini)

1 cup baby spinach or bok choy

Juice of 1/2 lime

Chopped cilantro or Thai basil for garnish

Optional: sliced red chili or chili oil for heat

1. In a large saucepan, heat oil over medium heat. Sauté curry paste, garlic, and ginger for 1–2 minutes until fragrant.

2. Stir in chicken broth, coconut milk, fish sauce, and brown sugar. Bring to a gentle simmer.

3. Add mushrooms and cook for 5 minutes.

4. Gently add wontons and simmer according to package instructions (typically 3–6 minutes).

5. Add spinach or bok choy and cook until wilted, 1–2 minutes.

6. Stir in lime juice.

7. Taste and adjust seasoning with more fish sauce or lime as needed.

8. Ladle into bowls and garnish with cilantro, Thai basil, and optional chili oil.

Use store-bought frozen wontons for a quick shortcut, or make your own.

For a vegetarian version, use vegetable broth, tofu wontons, and soy sauce instead of fish sauce.

This soup is best served immediately while the wontons are tender.

Keywords: thai red curry wonton soup, coconut curry soup, spicy wonton curry soup, creamy thai soup