Save The first time I made this soup, I'd forgotten to defrost anything for dinner and was working with what I had in the freezer and pantry. My roommate walked in mid-simmer and asked what smelled like a Thai takeout place, which I took as the highest compliment.
Last winter my sister was recovering from surgery and couldn't handle heavy meals. I brought over a container of this soup, and she texted me an hour later saying it was the first thing that actually made her feel like herself again.
Ingredients
- Vegetable oil: Creates the base for blooming your curry paste, releasing all those essential oils
- Thai red curry paste: The backbone of the whole dish, so use a brand you actually like tasting
- Fresh ginger: Peel it with a spoon to get all the knobby bits without wasting any flesh
- Garlic: Mince it fresh, nothing from a jar will give you the same punch
- Low sodium broth: You can always add salt later but you cant take it away
- Coconut milk: Full fat gives you that silky restaurant texture, light works if youre watching calories
- Soy sauce: Tamari keeps it gluten free without sacrificing any umami
- Brown sugar: Just enough to round out the sharp edges of the curry
- Lime juice: Adds brightness that cuts through the rich coconut
- Frozen wontons: Keep a bag stashed in your freezer for exactly this kind of night
- Baby spinach or bok choy: Baby spinach wilts instantly, bok choy gives you a little more texture
- Shredded carrots: Adds sweetness and color contrast against the red broth
- Scallions: The fresh pop you need right before serving
- Red chili: Optional if heat isnt your thing, but I always add it
- Fresh cilantro: Toss it in at the very end so it stays bright and perky
Instructions
- Build your flavor base:
- Heat oil in a large pot over medium heat. Add curry paste, ginger, and garlic. Cook for 1 to 2 minutes until your kitchen smells amazing and the paste darkens slightly.
- Create the broth:
- Pour in broth and coconut milk, whisking until fully combined. Stir in soy sauce and brown sugar. Bring to a gentle bubble, watching carefully so it doesnt boil over.
- Cook the wontons:
- Add frozen wontons directly to the pot. Reduce heat to a simmer and cook 5 to 6 minutes until they float and are cooked through.
- Add the vegetables:
- Stir in shredded carrots and greens. Simmer 1 to 2 minutes until just wilted but still vibrant.
- Finish with brightness:
- Stir in lime juice. Taste and add more soy sauce or lime if needed. Ladle into bowls and top with scallions, chili, and cilantro.
Save This soup has become my go-to when friends have new babies or rough weeks. I started doubling the recipe just to keep portions in the freezer for myself, because honestly, I crave it more than I care to admit.
Making It Your Own
I've learned that curry paste brands vary wildly in heat and salt content. Start with less than you think you need, taste after the broth simmers, and add more from there.
Greens That Work
Baby spinach is fastest but bok choy holds up better if you're meal prepping. Kale works too, just give it an extra minute in the broth to soften those tough stems.
Serving Suggestions
A side of jasmine rice makes this feel like a complete meal, but honestly it's substantial enough on its own. Sometimes I add extra protein or keep it completely plant based.
- Extra fried tofu cubes soak up the broth beautifully
- Sriracha on the table lets everyone control their heat level
- Crispy shallots from the Asian market add incredible crunch
Save Twenty-five minutes from zero to something that makes your whole kitchen feel warm and inviting. Thats the kind of magic we all need on busy weeknights.
Cooking Questions
- → Can I use fresh wontons instead of frozen?
Yes, fresh wontons work beautifully in this soup. They will cook slightly faster than frozen—typically 3-4 minutes instead of 5-6. Adjust cooking time accordingly and remove them promptly once they float to the surface to prevent overcooking.
- → How spicy is this soup?
The heat level depends on your curry paste. Most commercial red curry pastes provide moderate warmth that's flavorful but not overpowering. For more spice, add extra paste, fresh chili slices, or a dash of chili oil. The coconut milk helps temper the heat, creating a balanced, warming broth.
- → What other greens can I use?
Baby spinach and bok choy are ideal for quick wilting, but you can substitute kale stems removed, Swiss chard, or even napa cabbage. Just adjust cooking time—hearty greens like kale may need 2-3 minutes longer to tenderize in the hot broth.
- → Can I make this vegetarian or vegan?
Absolutely. Use vegetable broth instead of chicken, and select vegetable wontons or tofu dumplings. Replace regular soy sauce with tamari if you need it gluten-free. The soup is naturally dairy-free, relying on coconut milk for its creamy texture.
- → How long does this soup keep?
The broth portion keeps well for 3-4 days refrigerated, but the wontons are best enjoyed fresh as they can become soggy. For meal prep, store the broth separately and reheat it, then add fresh or frozen wontons when ready to serve. The broth actually develops deeper flavor after a day or two.
- → Can I freeze this soup?
Freeze the broth base without wontons for up to 3 months. Thaw overnight in the refrigerator, then reheat gently and add fresh wontons to cook through. Freezing cooked wontons isn't recommended as the texture deteriorates significantly.