Thai Red Curry Wonton Soup
Equipment
Ingredients
Broth
coconut milk
240 ml
chicken broth
240 ml
red curry paste
30 g
Aromatics
white onion
0.5 piece
garlic cloves
5 piece
ginger (minced)
15 g
Main
soup dumplings
12 piece
Garnish
green onions (sliced)
2 piece
Instructions
Dice onion and mince aromatics
Dice half a white onion. Mince garlic and ginger.
Slice green onions
Slice green onions for garnish.
Cook aromatics
In a pan cook down onions, ginger, and garlic until fragrant and translucent.
Add red curry paste
Add red curry paste, mix, and cook for a few minutes.
Add coconut milk and broth
Add coconut milk and chicken broth, mix on medium heat until the paste is incorporated.
Cook dumplings
Boil soup dumplings on the side in a separate pot.
Assemble and serve
Pour broth over soup dumplings, garnish with green onions, and enjoy.
Original recipe
Storage
Store broth and dumplings separately to maintain texture. Reheat broth first, then add dumplings.
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