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Coconut Curry Wonton Soup

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Soup
Cuisine: Asian
Servings: 4
Author: Pam - For the Love of Cooking / Original by Cooking for Keeps


  • 1/2 tbsp coconut oil
  • 1/4 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
  • 1/2 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


  • 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.