Thai Red Curry Wonton Soup Recipe

Ingredients

• 15 ml (1 tbsp)oil
• 15 ml (1 tbsp)red curry paste
• 60 ml (1/4 cup)water
• 180 ml (3/4 cup)coconut milk
• 1/2onion, finely chopped
• 1 clovegarlic
• 15 ml (1 tbsp)fish sauce
• 7.5 ml (1/2 tbsp)palm sugar
• 8wontons
• 2 headspak choy
• to tastecoriander, optional garnish
• to tastespring onions, optional garnish

Instructions

1. 1

   Cook the aromatics

   Heat the oil in a pot over medium heat. Add the chopped onion and garlic, then stir in the red curry paste. Cook until fragrant and golden.

2. 2

   Make the broth

   Add the water, coconut milk, fish sauce and palm sugar. Stir well and bring the mixture to a gentle simmer.

3. 3

   Simmer the wontons

   Add the wontons and simmer until tender and heated through, stirring occasionally so they do not stick.

4. 4

   Add greens and serve

   Add the pak choy and cook just until tender. Serve hot, topped with coriander and spring onions if using.

What is Thai red curry wonton soup?

This soup brings together wontons, leafy greens and a coconut milk broth flavoured with Thai red curry paste. Wontons are associated with Chinese cooking, while the curry-and-coconut combination gives this version a Thai-inspired character.

The quick method builds flavour in one pot: the aromatics and curry paste are cooked first, then simmered with the broth ingredients. Wontons and pak choy make it a simple meal in a bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 754 calories, 31g protein, 55g carbs, 55g fat.

The wontons provide much of the carbohydrate and some of the protein, while coconut milk and oil contribute most of the fat. Fish sauce and curry paste bring savoury flavour and can also contribute sodium. To balance the bowl, serve it with extra vegetables or a modest portion of plain rice, depending on your appetite.

Building the curry base

Aromatics: finely chopped onion and garlic cook in the oil before the curry paste goes in. Let the paste become fragrant and golden, but keep it moving so it does not catch on the bottom of the pot.

Coconut and seasoning: coconut milk softens the curry paste’s intensity, while fish sauce and palm sugar add savoury and sweet notes. Stir thoroughly so the sugar dissolves into the broth.

Cooking the wontons

Gentle simmer: once the broth is simmering, add the wontons and stir occasionally to keep them from sticking. Avoid a vigorous boil, which can make delicate wrappers break apart.

Doneness: follow the wonton packet guidance if available, and check that the filling is fully heated through. The recipe gives no specific cooking time, so use tenderness and thorough heating as your cues.

Keeping the pak choy tender

Add the pak choy after the wontons have cooked, as the recipe directs. Cook it only until tender so it keeps some freshness and does not turn limp in the hot broth.

If the heads are large, cut them into manageable pieces before adding them to the pot. This helps the leaves and stems cook more evenly.

Balancing the flavours

Red curry paste varies in heat and saltiness, and fish sauce adds a pronounced savoury flavour. Taste the broth before serving and adjust only if needed, bearing in mind that the wontons may also be seasoned.

The palm sugar rounds out the sharper, saltier notes rather than making the soup distinctly sweet. A little coriander and spring onion add a fresh finish.

Serving the soup

Serve it hot as a complete one-bowl meal, with the wontons and pak choy distributed between the broth and solids. Add the optional herbs and spring onions just before eating.

For a fuller spread, pair the soup with plain rice or a simple side of vegetables. Keep additional salty sauces on the side so they do not overwhelm the curry broth.

Recipe notes & tips

• Chop the onion finely so it softens quickly in the short cooking time.
• Stir the curry paste into the oil and aromatics until fragrant before adding the liquids.
• Bring the broth to a gentle simmer rather than a rolling boil.
• Stir carefully around the wontons to prevent sticking without tearing their wrappers.
• Add the pak choy near the end so it cooks just until tender.
• Prepare the coriander and spring onions while the soup simmers for a quick finish.

Variations

• Add mushrooms: slice them and simmer in the broth before adding the wontons.
• Use a different green: replace pak choy with spinach and stir it in at the end.
• Adjust the heat: use less red curry paste for a milder bowl.
• Add lime: serve with a wedge for a bright, tangy finish.
• Choose another wonton filling: use your preferred variety and cook it until fully heated through.

Common mistakes to avoid

• Burning the curry paste: keep it moving in the pot and lower the heat if it starts to catch.
• Boiling the broth hard: use a gentle simmer to help keep the wonton wrappers intact.
• Leaving wontons unstirred: stir occasionally so they do not stick to each other or the pot.
• Overcooking the pak choy: add it after the wontons and stop cooking once it is tender.
• Adding too much seasoning: taste the broth before adding anything extra, as curry paste and fish sauce are already savoury.

How to store

Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat gently in a saucepan until steaming hot throughout; the wontons may soften as they sit in the broth.

Frequently asked questions