# What You'll Need:
→ Broth
01 - 1 tablespoon vegetable oil
02 - 2 tablespoons Thai red curry paste
03 - 1 tablespoon fresh ginger, minced
04 - 3 cloves garlic, minced
05 - 4 cups low-sodium chicken or vegetable broth
06 - 1 (14 oz) can coconut milk (full fat or light)
07 - 1 tablespoon soy sauce or tamari for gluten-free
08 - 1 teaspoon brown sugar
09 - 1 tablespoon fresh lime juice plus wedges for serving
→ Wontons and Greens
10 - 16 frozen chicken, pork, or vegetable wontons
11 - 4 cups baby spinach or bok choy, roughly chopped
12 - 1 cup shredded carrots
13 - 2 scallions, thinly sliced
14 - 1 small red chili, thinly sliced (optional for garnish)
15 - Fresh cilantro leaves for garnish
# How to Make It:
01 - Heat vegetable oil in a large pot over medium heat. Add Thai red curry paste, minced ginger, and minced garlic; sauté for 1 to 2 minutes until fragrant.
02 - Pour in the broth and coconut milk, whisking to combine. Stir in soy sauce and brown sugar. Bring to a gentle boil.
03 - Add the frozen wontons to the pot. Reduce heat to a simmer and cook for 5 to 6 minutes or according to package directions until wontons are cooked through.
04 - Add the shredded carrots and chopped greens. Simmer for 1 to 2 minutes until just wilted.
05 - Stir in lime juice. Taste and adjust seasoning with additional soy sauce or lime as desired.
06 - Ladle soup into bowls. Garnish with scallions, chili slices, and cilantro. Serve hot with extra lime wedges.
