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Coconut Curry Wonton Soup
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Coconut Curry Wonton Soup

Course Soup
Cuisine Asian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Pam - For the Love of Cooking / Original by Cooking for Keeps

Equipment

  • Large Dutch oven

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
  • Juice from 1 lime

Serving:

  • Spicy chili crisp
  • 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 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.