Red Curry Wonton Soup (Print Version)

# Ingredients:

→ Soup Base

01 - 1 tablespoon coconut oil (or avocado oil)
02 - ⅓ cup minced shallot (or yellow onion)
03 - 1 tablespoon ginger, grated
04 - 4 cloves garlic, minced
05 - 2-4 tablespoons red curry paste (start with less)
06 - ½ teaspoon ground coriander
07 - 1 (15-ounce) can full fat coconut milk
08 - 2 ½ cups chicken broth
09 - 2 teaspoons fish sauce
10 - 1-2 tablespoons brown sugar
11 - 1-2 tablespoons freshly squeezed lime juice

→ Add-ins

12 - 4 baby bok choy, cut down the center
13 - 24 chicken wontons, frozen (homemade or store-bought)

→ Garnishes

14 - Chopped cilantro
15 - Thai basil leaves
16 - Sliced red peppers
17 - Lime wedges
18 - Spicy chili oil (optional)

# Instructions:

01 - Bring a shallow pot of water to boil for cooking the wontons. A sauté pan works well for this purpose as it provides more surface area and less depth.
02 - In a separate pot, heat the coconut oil over medium heat until melted. Add the minced shallots and sauté for 5-7 minutes until they become soft and translucent. Add the grated ginger and minced garlic, then continue cooking for about 45 seconds until fragrant.
03 - Add 2 tablespoons of red curry paste and the ground coriander to the pot. Cook in the oil for 1-2 minutes, stirring frequently, until the paste deepens in color. Pour in the coconut milk, chicken broth, fish sauce, 1 tablespoon brown sugar, and 1 tablespoon lime juice. Bring the mixture to a boil.
04 - Taste the broth and adjust with more red curry paste, lime juice, and brown sugar according to your preference. If using a strong red curry paste, you may want to add extra lime and brown sugar to balance the flavors. Once adjusted, reduce the heat to the lowest setting to keep the broth warm while you prepare the wontons.
05 - Once the water in the separate pot is boiling, gently add the frozen wontons in batches (about 10-12 at a time depending on your pot size). Cook for 5-6 minutes total. When the wontons float to the top (around 3-4 minutes into cooking), add the halved bok choy to cook alongside them for the final 1-2 minutes. Use a slotted spoon to carefully remove the cooked wontons and bok choy, dividing them among serving bowls.
06 - Ladle the warm curry broth over the wontons and bok choy in each bowl. Top with chopped cilantro, Thai basil leaves, sliced red peppers, and a drizzle of spicy chili oil if desired. Serve with lime wedges on the side for an extra burst of freshness.

# Notes:

01 - You can adjust the spice level by varying the amount of red curry paste used. Start with less if you're sensitive to heat.
02 - Store-bought frozen wontons work perfectly in this recipe, making it a quick weeknight option.
03 - For a vegetarian version, use vegetable broth instead of chicken broth and substitute vegetable dumplings or tofu for the chicken wontons.
04 - The soup can be made ahead of time (without the wontons and bok choy) and stored in the refrigerator for up to 3 days. Reheat and add freshly cooked wontons and bok choy when ready to serve.

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