Creamy Coconut Red Curry Wonton Soup
Prep Time:
15 minutes
Cook Time:
45- 55 minutes
Serves:
4-6
Preparation
Bloom Spices & Aromatics:
In a large pot over medium heat, add curry powder, garlic powder, allspice, cumin, cinnamon, Thai chili, cayenne, and ginger. Slightly bloom the spices for 1–2 minutes until fragrant.
Sauté Aromatics:
Add olive or coconut oil to the pot. Stir in chopped shallot, garlic, and red bell pepper. Sauté for 2–3 minutes until fragrant.
Tomato Paste & Broth:
Stir in red tomato paste, then gradually add chicken or vegetable broth. Simmer for 20–25 minutes to allow flavors to meld.
Add Seasonings & Coconut Milk:
Stir in coconut amino acids, lime juice, fish sauce (if using), and sesame oil. Then add coconut milk and cook an additional 10 minutes. Adjust seasoning to taste.
Cook Wontons:
Add frozen wontons directly to the simmering soup. Cook 5-6 minutes until heated through and tender.
Serve & Garnish:
Ladle soup into bowls and top with fresh cilantro and sliced green onions. Serve immediately.
Tips & Notes
Spice Level: Adjust Thai chili and cayenne to your preferred heat.
Make Ahead: Soup base can be prepared 1 day ahead; add wontons just before serving.
Reduce the Creaminess: Reduce the coconut milk by a ½ cup if desired.
About The Recipe
A creamy coconut red curry soup with tender wontons, aromatic spices, and fresh vegetables — perfect for warming, flavorful meals.
Ingredients
13.5 oz coconut milk
3 oz red tomato paste
2 tbsp curry powder
1 tbsp garlic powder
1 tsp allspice
1 tsp cumin
½ tsp cinnamon
1 Thai chili
1 pinch cayenne powder
2 oz fresh ginger or 1 tbsp ground ginger
1 tbsp fish sauce (optional)
1 tsp sesame seed oil
1 tbsp olive oil or coconut oil
1 medium red bell pepper, diced
2 garlic cloves, chopped
1 medium shallot, chopped
½ lime juice
1 tsp coconut amino acids (or more to taste)
16 oz frozen wontons (any preferred filling)
6 cups chicken or vegetable broth
Garnish:
Fresh cilantro
Sliced green onions