Coconut Curry Soup with Wontons and Bok Choy
Servings 4 servings
Ingredients
- vegetable oil for cooking
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1/2 cup coconut milk
- 1/2 cup chicken stock
- 2 tbsp red curry paste
- 1/4 cup Messina Hof Off Dry Riesling
- 2 tbsp soy sauce
- 1 tbsp sambal chili paste or chili crunch
- 1 bunch chopped cilantro divided
- 1 bunch sliced green onions divided
- 1 cup shredded carrots
- 1 head bok choy cleaned and rough chopped
- mini wontons
- 1 lime cut into wedges
Instructions
- Heat about 2 tablespoons of vegetable oil in a skillet over medium heat on the stove.
- Sautee the garlic and ginger in the oil until fragrant, about 4 minutes.
- Add red curry paste, coconut milk, and chicken stock, whisking until well combined.
- Mix in red chili paste or chili crunch, wine, and soy sauce to the coconut curry broth.
- To the skillet, add bok choy, half of the cilantro, carrots, and half of the green onion, followed by the wontons.
- Allow to simmer, covered, for about 10 minutes until wontons are heated through and bok choy is tender.
- Garnish with additional chopped cilantro, green onion, and a squeeze of lime.
Notes
Chefs Tips
- Look for baby bok choy over the larger varieties. It will be more tender and have a sweeter flavor profile.
- Curry paste comes in a variety of colors and flavors! Any of them would work great in this soup based on the flavor profile you are looking for.
- Green Curry, or Thai curry, is slightly spicy and coconutty with ginger, cumin, coriander, and lime leaves.
- Red Curry, also a Thai curry, is made with lemongrass, chili peppers, ginger, and shrimp paste (!) in addition to coconut milk..
- Yellow Curry is made with lemongrass, ginger, and turmeric blended with coconut. It has a notable absence of peppers.