# Components:
→ Broth
01 - 1 tablespoon vegetable oil
02 - 2 tablespoons Thai red curry paste
03 - 1 tablespoon fresh ginger, minced
04 - 3 cloves garlic, minced
05 - 4 cups low-sodium chicken or vegetable broth
06 - 1 (14 oz) can coconut milk, full fat or light
07 - 1 tablespoon soy sauce or tamari
08 - 1 teaspoon brown sugar
09 - 1 tablespoon lime juice plus wedges for serving
→ Wontons & Greens
10 - 16 frozen chicken, pork, or vegetable wontons
11 - 4 cups baby spinach or bok choy, roughly chopped
12 - 1 cup shredded carrots
13 - 2 scallions, thinly sliced
14 - 1 small red chili, thinly sliced
15 - Fresh cilantro leaves for garnish
# Directions:
01 - Heat vegetable oil in a large pot over medium heat. Add red curry paste, minced ginger, and minced garlic. Sauté for 1-2 minutes until fragrant, stirring constantly to prevent burning.
02 - Pour in broth and coconut milk, whisking thoroughly to incorporate curry paste. Stir in soy sauce and brown sugar. Bring mixture to a gentle boil, stirring occasionally.
03 - Add frozen wontons to boiling broth. Reduce heat to medium-low and simmer for 5-6 minutes or according to package directions until wontons float and are cooked through.
04 - Stir in shredded carrots and chopped greens. Simmer for 1-2 minutes until greens are just wilted but still vibrant. Avoid overcooking to maintain texture.
05 - Remove from heat and stir in lime juice. Taste broth and adjust seasoning with additional soy sauce or lime juice as needed. Balance flavors to preference.
06 - Ladle hot soup into serving bowls. Top generously with sliced scallions, fresh chili slices, and cilantro leaves. Serve immediately with extra lime wedges on the side.
