This Yellow Curry Wonton Soup is the ultimate comfort food with a twist! Tender wontons in a fragrant, creamy yellow curry broth, paired with fresh Asian greens, make every spoonful satisfying and full of flavour. It’s an easy-to-make dish that brings together the warmth of a curry with the heartiness of dumplings, perfect for busy weeknights or a cosy weekend dinner. Plus, with the punch of lime and the crunch of fried shallots, it’s a bowl of joy you won’t want to put down!
24 x frozen wontons (or try my homemade version here )
1 tbsp vegetable oil
1 onion, finely chopped
1 thumb-sized piece of ginger, grated
2 garlic cloves, minced
1 x Marion’s Kitchen Yellow Curry Meal Kit
– THAI YELLOW CURRY PASTE
– COCONUT CREAM
– DRIED HERBS & CHILLI
– BAMBOO SHOOTS
4 cups chicken stock
Lime juice, to taste
Chopped Coriander
Long red chilli, sliced
Fried shallots
blanched Asian greens e.g. bok choy to serve
- Heat the vegetable oil in a large pot over medium heat. Add the onion, ginger, and garlic, and cook for 2-3 minutes, stirring occasionally, until fragrant and softened.
- Stir in the YELLOW CURRY PASTE and cook for another minute.
- Pour in the chicken stock and COCONUT MILK and bring to a boil.
- Add the fragrant DRIED HERBS & CHILLIES. Stir through and wait for the curry to start simmering again.
- Open up those tasty BAMBOO SHOOTS, drain away the liquid and pop them into your curry then reduce the heat and let it simmer for 10 minutes.
- While the soup is simmering, boil the wontons and Asian greens separately according to package instructions.
- Once the wontons and greens are cooked, transfer them to serving bowls . Ladle the hot curry soup over them.
- Top with coriander, sliced chilli, a squeeze of lime and fried shallots for added flavour and texture. Serve and enjoy!
