Thai Red Curry Wonton Soup by D333ran

Ingredients

• 1 cup coconut milk
• 1 cup chicken broth
• 2 tbsp red curry paste
• 1/2 white onion, diced
• 5 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 12–16 frozen soup dumplings (wontons)
• 2 green onions, sliced (for garnish)
• 1 tbsp neutral oil (vegetable or avocado)

Instructions

1. Dice half a white onion, mince the garlic and ginger, and slice the green onions; set everything aside.
2. Heat 1 tbsp neutral oil in a medium saucepan or wok over medium heat. Add the onion, garlic, and ginger and cook for 3–4 minutes until softened and fragrant.
3. Add the red curry paste, stir to coat the aromatics, and cook for 2 minutes to bloom the paste.
4. Pour in the coconut milk and chicken broth. Stir well on medium heat for 5–7 minutes until the paste is fully incorporated and the broth is smooth and gently simmering.
5. Meanwhile, bring a separate pot of water to a boil and cook the soup dumplings according to package directions, about 5–6 minutes, until they float and are cooked through.
6. Divide the cooked dumplings between two bowls, ladle the hot red curry broth over them, garnish with sliced green onions, and serve immediately.