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Coconut Curry Wonton Soup

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Course: Soup
Cuisine: Asian

Ingredients

  • ½ tbsp coconut oil
  • ¼ 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
  • ½ 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

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