Effortless Red Curry Wonton (Print Version)

# Ingredients:

→ Soup Base

01 - ⅓ cup finely chopped yellow onion (or shallot)
02 - 1 tablespoon grated fresh ginger
03 - ½ teaspoon ground coriander spice
04 - 1 (15-ounce) can of full-fat coconut milk
05 - 2-4 tablespoons red curry paste (go easy at first)
06 - 2 teaspoons of fish sauce
07 - 1-2 tablespoons brown sugar, depending on taste
08 - 1-2 tablespoons freshly squeezed lime juice
09 - 1 tablespoon of coconut oil (swap with avocado oil if you like)
10 - 4 minced garlic cloves
11 - 2 ½ cups chicken stock

→ Add-ins

12 - 24 frozen chicken wontons (use store-bought or homemade)
13 - 4 heads of baby bok choy, halved lengthwise

→ Garnishes

14 - Fresh lime wedges
15 - Chopped Thai basil
16 - Cilantro leaves, roughly chopped
17 - Spicy chili oil (optional but tasty)
18 - Red pepper slices for a pop of color

# Instructions:

01 - Fill a low, wide pan (like a sauté pan) with water and bring it to a rolling boil. This is for cooking your wontons, and using a pan like this makes things faster.
02 - Take a large pot and warm up coconut oil on medium heat until it’s fully melted. Sauté the chopped shallots for 5-7 minutes, stirring until soft. Then add in the garlic and ginger, cooking until they smell great—about 45 seconds.
03 - Toss in 2 tablespoons of red curry paste and the coriander. Stir everything together for a minute or two until the paste darkens slightly. Next, pour in the coconut milk, chicken broth, fish sauce, 1 tablespoon of brown sugar, and 1 tablespoon of lime juice. Bring it to a boil while stirring occasionally.
04 - Spoon a bit of the broth to taste and adjust flavors. Add more red curry paste for heat, or more lime juice and brown sugar to balance it. If everything’s good, bring the heat down to a low simmer to keep the broth warm before using.
05 - Add the frozen wontons to the boiling water in groups of 10-12 to avoid crowding. Let them cook for 5-6 minutes. About 3 minutes in, gently place the bok choy in the same water to cook for 2 minutes. When done, use a slotted spoon to transfer the wontons and vegetables to serving bowls.
06 - Pour your warm, seasoned curry broth over the wontons and bok choy in each bowl. Top everything with fresh cilantro, basil leaves, and red pepper slices. Add a drizzle of chili oil for some heat, and don’t forget lime wedges on the side for a citrusy kick.

# Notes:

01 - If you want less heat, start with a small amount of red curry paste. Adjust as you go!
02 - Buying frozen wontons is a time-saver, and they taste just fine in this dish.
03 - Switch the chicken broth for veggie broth and replace wontons with tofu or veggie dumplings to make this meatless.
04 - The soup without wontons or bok choy can stay in the fridge for 3 days. Warm it up later and cook fresh add-ins when serving.

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