Coconut Curry Wonton Soup

I saw this easy coconut curry wonton soup recipe on Cooking For Keeps, which looked and sounded amazing. I adapted the recipe by using frozen mini wontons instead of making my own because it was a busy day. We all thought it was rich, delicious, and filling, and extra special with some spicy chili crisp drizzled on top. This curry wonton soup paired nicely with a big Asian kale salad.

Coconut Curry Wonton Soup

Ingredients:

• ½ tbsp coconut oil
• ¼ cup yellow onion, finely diced
• 1 large garlic clove, minced
• 1 tsp fresh ginger, minced
• 2 tbsp red curry paste
• 2 cups chicken broth
• 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
• Juice from 1 lime

Serving:

• Spicy chili crisp
• Lime wedges
• Green onion, sliced
• Fresh basil, chopped
• Fresh cilantro, chopped

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 the soup and season with sea salt to taste.

Add the frozen mini wontons and simmer until cooked through and the wonton wrappers are soft, about 3-5 minutes, depending on the size of the wontons.

Add lime juice and taste the soup, and re-season if needed.

Spoon 3-5 wontons into the bottom of bowls and ladle broth on top.

Garnish with green onion, fresh basil, and fresh cilantro. Serve immediately. Enjoy.