Description
A creamy, Thai-inspired red curry broth filled with succulent wontons and fresh aromatics.
Ingredients
1 tablespoon neutral oil
2 tablespoons Thai red curry paste
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 stalk lemongrass, bruised
4 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
1 lb frozen pork wontons
2 tablespoons fish sauce
1 tablespoon brown sugar
1 lime, juiced
1/2 cup fresh cilantro, chopped
1 red chili, sliced (optional)
Instructions
Step 1: Heat oil in a large pot and sauté curry paste, garlic, ginger, and lemongrass for 3 minutes until fragrant.
Step 2: Add chicken broth and bring to a simmer for 10 minutes to allow the aromatics to infuse.
Step 3: Stir in coconut milk, fish sauce, and brown sugar; whisk until smooth and return to a gentle simmer.
Step 4: Add wontons and cook for 4-6 minutes until they float and are cooked through.
Step 5: Turn off the heat and stir in lime juice and fresh cilantro.
Step 6: Remove the lemongrass stalk and serve hot, garnished with extra chili if desired.
Notes
Store broth and wontons separately for best leftover texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg
