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