Red Curry Wonton Soup
Directions
- 1Heat the vegetable oil in a large pot over medium heat.
- 2Add chopped onion, grated ginger and minced garlic to the pot and cook for 2-3 minutes, stirring until fragrant and soft.
- 3Add the red curry paste and cook for a further minute.
- 4Pour in the chicken stock.
- 5Add the coconut milk.
- 6Add the fish sauce.
- 7Stir everything together until well combined.
- 8Squeeze in some lime juice and stir it into the soup.
- 9Cook the frozen wontons in boiling water.
- 10Add Asian greens to the boiling water with the wontons to cook them.
- 11Transfer the cooked Asian greens to a serving bowl.
- 12Add the cooked wontons to the serving bowl with the greens.
- 13Ladle the hot red curry soup over the wontons and greens.
- 14Garnish with fresh herbs (spring onion, coriander or Thai basil).
- 15Add sliced long red chili as a garnish.
- 16Sprinkle fried shallots over the soup for garnish.
Ingredients
- 24 x frozen wontons
- 1 bunch Asian greens
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 1 thumb piece ginger, grated
- 2 garlic cloves, minced
- 4 tbsp red curry paste
- 4 cups chicken stock
- 1 can coconut milk
- 1.5 tbsp caster sugar
- 1 tbsp fish sauce
- lime, juice
- fresh herbs (spring onion, coriander or Thai basil)
- long red chilli, sliced
- fried shallots
Equipment
large potserving bowls
Tips
- To make the red curry soup, heat vegetable oil in a large pot over medium heat.
- Add onion, ginger and garlic, and cook for 2 - 3 minutes, stirring until fragrant and soft.
- Add the red curry paste and cook for a further minute.
- Mix in the chicken stock, coconut milk, caster sugar and fish sauce.
- Bring to a boil then reduce to simmer for 10 minutes.
- Add lime juice, taste and season as desired.
- Boil wontons and Asian greens separately then transfer to serving bowls.
- Ladle over the hot soup then garnish with fresh herbs, chopped chilli and fried shallots.