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

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.

Can I substitute the bok choy with other vegetables?

Absolutely! Bok choy provides a delicious crispy bite, but this recipe is ideal for using up leftovers. Finely chopped snap peas, green beans, baby corn, shiitake, or oyster mushrooms would work just as well in this Thai noodle soup.

Can I prepare and store this wonton soup in advance?

You can easily make the spiced coconut soup with bok choy a day in advance and store it in the fridge. Do store the gyoza and garnishes (such as crispy onions and spring onion) separately! Cook the gyoza fresh only when you reheat and serve the soup, this way they will stay wonderfully firm.

Thai Red Wonton Soup with Pak Choi

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20min

•

Easy

Craving a steaming bowl full of oriental flavors that instantly warms you up? This Thai red wonton soup with bok choy is an absolute flavor explosion! When it gets colder outside or if you simply crave a quick, spicy meal, this Asian main course soup is your absolute savior. The secret to a quick Thai wonton soup lies in a powerful, aromatic base. By combining fried ginger, garlic, and onion with a generous spoonful of red curry paste, creamy coconut cream, and fresh tomatoes, you create a rich boulevard of flavors in no time. The great thing about this recipe is that it remains surprisingly easy. We use delicious ready-made gyozas (or wontons) that you simply slide into the soup, along with crispy, fresh bok choy. Within 20 minutes, a colorful Thai red curry soup is on the table, lavishly finished with fresh lime, crunchy onions, and a drizzle of chili oil. This is exactly what a bowl of comfort food should be: heartwarming, spicy, and fantastically delicious!

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?

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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.