Thai Red Wonton Soup with Pak Choi

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20min

•

Easy

A quick Thai red wonton soup with red curry paste, soft gyozas, and pak choi. Perfect for cold days! Ready in just 20 minutes.

A quick Thai red wonton soup with red curry paste, soft gyozas, and pak choi. Perfect for cold days! Ready in just 20 minutes.
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Ingredients

What do you need?

Quantity: 4P

1 onion
1 tbsp peanut oil
4 cloves garlic
1 tbsp finely chopped ginger
1 to 2 tbsp red curry paste
500 g fresh tomatoes, chopped
500 ml chicken broth
2 tbsp fish sauce
1 tsp cane sugar
8 small pak choi (or 1 large, chopped)
Juice and zest of 1 lime
400 ml coconut cream
4 tsp chili oil
4 tbsp crispy onions
4 spring onions, finely sliced
16 gyozas

1 onion
1 tbsp peanut oil
4 cloves garlic
1 tbsp finely chopped ginger
1 to 2 tbsp red curry paste
500 g fresh tomatoes, chopped
500 ml chicken broth
2 tbsp fish sauce
1 tsp cane sugar
8 small pak choi (or 1 large, chopped)
Juice and zest of 1 lime
400 ml coconut cream
4 tsp chili oil
4 tbsp crispy onions
4 spring onions, finely sliced
16 gyozas
Preparation method

How do you make this?

Finely chop the onion, garlic, and ginger.

Heat the peanut oil in a large pot and sauté the onion, garlic, and ginger for 5 minutes until translucent.

Add the red curry paste and stir well. Then deglaze with the chicken broth, coconut cream, fish sauce, and the chopped tomatoes. Add the cane sugar and bring the mixture to a boil.

Add the pak choi and let the soup simmer for another 3 minutes.

While the soup is simmering, cook the gyozas in a separate pot for 3 minutes.

Add the cooked gyozas to the soup.

Finish the soup with the finely sliced spring onions, crispy onions, chili oil, and the zest and juice of the lime. Serve immediately in deep bowls.

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