Coconut Curry Wonton Soup
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Coconut Curry Wonton Soup
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- ½ tbsp coconut oil
- ¼ cup onion finely diced, sweet yellow
- 1 garlic minced, large clove
- 1 tsp ginger minced, fresh
- 2 tbsp red curry paste
- 2 cups chicken stock
- 1 cup coconut milk
- 1 tbsp brown sugar
- ½ tbsp peanut butter creamy
- salt to taste, sea salt
- wontons I used chicken & cilantro, 3-5 per bowl, frozen
- lime wedges
- green onion sliced
- basil chopped, fresh
- cilantro chopped, fresh
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.
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