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Coconut Curry Wonton Soup

Coconut Curry Wonton Soup

I saw a recipe for this wonton soup on Cooking For Keeps that looked and sounded amazing. I wasn’t so sure that my kids would like the peanut butter in the soup, and if I am honest, I was questioning if I would like it myself. I was intrigued enough by the recipe to try it. My husband was recently traveling for work and I wasn’t in the mood to make a big dinner so I decided to finally give this soup a try. I adapted the recipe to suit our tastes and also kept it super easy and used frozen mini wontons instead of making my own. My daughter and I loved the soup and thought it was comforting and delicious. My son thought he would prefer the soup without the peanut butter so I promised to make it again trying it that way. I also think cilantro would be an excellent addition to this tasty soup. I’ll definitely make this coconut curry wonton soup again when my husband is home because I think he would love it.

Coconut Curry Wonton Soup

How to Make Coconut Curry Wonton Soup

Heat a Dutch oven coated with coconut oil over medium heat. Once hot, add the onion and cook for 2-3 minutes, stirring often, until softened. Add the minced garlic, ginger, and curry paste. Cook, stirring constantly, for 2 minutes until fragrant. Add the chicken broth, coconut milk, brown sugar, and peanut butter. Whisk until well combined. Bring to a boil and reduce to a simmer for 10 minutes. Taste and season with sea salt, to taste.

Add the frozen mini wontons, simmer until cooked through and the wonton wrappers are soft, about 5-6 minutes.

Spoon 3-5 wontons in the bottom of bowls and ladle broth on top. Garnish with green onion, fresh basil, and fresh cilantro. Serve immediately. Enjoy.

 

Coconut Curry Wonton Soup

Coconut Curry Wonton Soup

Coconut Curry Wonton Soup

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Soup
Cuisine: Asian
Servings: 4
Author: Pam - For the Love of Cooking / Original by Cooking for Keeps

Ingredients

  • 1/2 tbsp coconut oil
  • 1/4 cup sweet yellow onion finely diced
  • 1 large garlic clove minced
  • 1 tsp fresh ginger minced
  • 2 tbsp red curry paste
  • 2 cups chicken stock
  • 1 cup coconut milk
  • 1 tbsp brown sugar
  • 1/2 tbsp creamy peanut butter
  • Sea salt to taste
  • Frozen wontons I used chicken & cilantro, 3-5 per bowl
  • Lime wedges
  • Green onion sliced
  • Fresh basil chopped
  • Fresh cilantro chopped

Instructions

  • Heat a Dutch oven coated with coconut oil over medium heat.
  • Once hot, add the onion and cook for 2-3 minutes, stirring often, until softened.
  • Add the minced garlic, ginger, and curry paste.
  • Cook, stirring constantly, for 2 minutes until fragrant.
  • Add the chicken broth, coconut milk, brown sugar, and peanut butter. Whisk until well combined.
  • Bring to a boil and reduce to a simmer for 10 minutes.
  • Taste and season with sea salt, to taste.
  • Add the frozen mini wontons, simmer until cooked through and the wonton wrappers are soft, about 5-6 minutes.
  • Spoon 3-5 wontons in the bottom of bowls and ladle broth on top.
  • Garnish with lime wedges, green onion, fresh basil, and fresh cilantro. Serve immediately. Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

 

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8 Comments

  1. Sounds just perfect to me, the kind of food we both enjoy. Have a good day Diane

  2. Hi. In your list of ingredients, you don’t list the wontons at all. How many and what kind do you suggest?

    1. Hi Norma,

      Sorry about that… I have corrected the recipe. I suggest 3-5 mini wontons per bowl. Less if you are using larger wontons.

      ~Pam

  3. This would be a new experience for me. I have never had wonton soup flavored with coconut, peanut butter or curry. Your recipe sounds like a great new taste to try, Also looks so pretty.

  4. I didn’t know about frozen mini wontons! That would make it so easy to try out things like this. Looks like your experiment was a big success.

  5. i’m not convinced curry can ever taste good, at least not to me! i won’t give up trying to like it though. 🙂

  6. Okay this is such a genius idea! Definitely going to have to try this with some veg wontons or dumplings!