How do you store Thai red wonton soup with pak choi?

Name: Thai Red Wonton Soup with Pak Choi
Cook time: 20 min
Total time: 20 min
Yield: 4P
Ingredients: 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 chopped; 16 gyozas

You can store the soup in the refrigerator for up to 2 days or freeze it for up to 1 month. Gently reheat the soup, but only add the gyozas after reheating to prevent them from becoming too soft.

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.

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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 chopped
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 chopped spring onions, crispy onions, chili oil, and the zest and juice of the lime. Serve immediately in deep bowls.

Tips

Gyoza's: add the gyozas just before you serve, otherwise they become mushy. Variation: You can also make this soup with green or yellow curry paste. Replace the Bokchoy with beans, mushrooms or fried eggplant for another twist. Serving suggestion: Add some extra chili oil for a spicy kick!