Coconut Curry Wonton Soup
I saw a recipe for this wonton soup on Cooking For Keeps that looked and sounded amazing. I wasn’t so sure that my kids would like the peanut butter in the soup, and if I am honest, I was questioning if I would like it myself. I was intrigued enough by the recipe to try it. My husband was recently traveling for work and I wasn’t in the mood to make a big dinner so I decided to finally give this soup a try. I adapted the recipe to suit our tastes and also kept it super easy and used frozen mini wontons instead of making my own. My daughter and I loved the soup and thought it was comforting and delicious. My son thought he would prefer the soup without the peanut butter so I promised to make it again trying it that way. I also think cilantro would be an excellent addition to this tasty soup. I’ll definitely make this coconut curry wonton soup again when my husband is home because I think he would love it.
How to Make Coconut Curry Wonton Soup
Heat a Dutch oven coated with coconut oil over medium heat. Once hot, add the onion and cook for 2-3 minutes, stirring often, until softened. Add the minced garlic, ginger, and curry paste. Cook, stirring constantly, for 2 minutes until fragrant. Add the chicken broth, coconut milk, brown sugar, and peanut butter. Whisk until well combined. Bring to a boil and reduce to a simmer for 10 minutes. Taste and season with sea salt, to taste.
Add the frozen mini wontons, simmer until cooked through and the wonton wrappers are soft, about 5-6 minutes.
Spoon 3-5 wontons in the bottom of bowls and ladle broth on top. Garnish with green onion, fresh basil, and fresh cilantro. Serve immediately. Enjoy.
Ingredients
- ½ tbsp coconut oil
- ¼ cup sweet yellow onion finely diced
- 1 large garlic clove minced
- 1 tsp fresh ginger minced
- 2 tbsp red curry paste
- 2 cups chicken stock
- 1 cup coconut milk
- 1 tbsp brown sugar
- ½ tbsp creamy peanut butter
- Sea salt to taste
- Frozen wontons I used chicken & cilantro, 3-5 per bowl
- Lime wedges
- Green onion sliced
- Fresh basil chopped
- Fresh cilantro chopped
Instructions
- Heat a Dutch oven coated with coconut oil over medium heat.
- Once hot, add the onion and cook for 2-3 minutes, stirring often, until softened.
- Add the minced garlic, ginger, and curry paste.
- Cook, stirring constantly, for 2 minutes until fragrant.
- Add the chicken broth, coconut milk, brown sugar, and peanut butter. Whisk until well combined.
- Bring to a boil and reduce to a simmer for 10 minutes.
- Taste and season with sea salt, to taste.
- Add the frozen mini wontons, simmer until cooked through and the wonton wrappers are soft, about 5-6 minutes.
- Spoon 3-5 wontons in the bottom of bowls and ladle broth on top.
- Garnish with lime wedges, green onion, fresh basil, and fresh cilantro. Serve immediately. Enjoy.
That reminds me of satay noodles I used to have. Your wonton soup looks very comforting and flavourful.
Sounds just perfect to me, the kind of food we both enjoy. Have a good day Diane
Hi. In your list of ingredients, you don’t list the wontons at all. How many and what kind do you suggest?
Hi Norma,
Sorry about that… I have corrected the recipe. I suggest 3-5 mini wontons per bowl. Less if you are using larger wontons.
~Pam
This would be a new experience for me. I have never had wonton soup flavored with coconut, peanut butter or curry. Your recipe sounds like a great new taste to try, Also looks so pretty.
I didn’t know about frozen mini wontons! That would make it so easy to try out things like this. Looks like your experiment was a big success.
i’m not convinced curry can ever taste good, at least not to me! i won’t give up trying to like it though. 🙂
Okay this is such a genius idea! Definitely going to have to try this with some veg wontons or dumplings!