This Deconstructed Curry Wonton Soup is a rich and creamy spin on my viral Deconstructed Wonton Soup recipe! Because no actual wontons are prepared in the making of this dish, it comes together easily, making for the perfect weeknight recipe the whole family will love!

Deconstructed Curry Wonton Soup

This Deconstructed Curry Wonton Soup is a cozy, flavor-packed spin on my viral Deconstructed Wonton Soup! With no actual wontons to fold, this dish comes together easily, making it the perfect weeknight recipe the whole family will love. It features a rich, curry-infused broth, hearty vegan wonton filling, and tender wonton wrappers. Let’s dive into this comforting, creative take on a classic soup!

Why You’ll Love This Deconstructed Curry Wonton Soup

• Quick and Easy: No wonton folding required! This streamlined process saves time without sacrificing flavor.
• Versatile: Perfect for weeknights or when you want to impress guests with a unique dish.
• Packed with Flavor: The curry-infused broth and savory vegan filling create a bold and comforting combination.
• Family-Friendly: Even picky eaters will enjoy the savory wonton filling and delicious broth.

How to Make Deconstructed Curry Wonton Soup

1. Prepare the Broth:

heat the olive oil in a small soup pot over medium heat. Once the oil is hot, add the onions, ginger, garlic and chilies, and sauté for 5 to 6 minutes, until the onions begin to caramelize slightly. Add the curry paste and continue to cook, stirring often, for another 1 to 2 minutes. Pour in 1 cup of the vegan chicken broth and scrape up any brown bits at the bottom of the pot with a wooden spoon. Add the remaining 5 cups of broth, soy sauce, rice vinegar, and sesame oil. Once the soup reaches a light boil, cover and simmer, partially covered, for 1 hour.

2. Make the Wonton “Filling”:

combine all the wonton filling ingredients, mixing well to combine. 

3. Strain the Broth and Add Filling:

After the broth has simmered, strain it through a fine-mesh sieve and discard the vegetables and mushrooms. Return the strained broth to the pot over medium-high heat. Pour in the coconut milk and stir to combine. Carefully drop teaspoon-sized balls of the filling into the simmering broth and cook, covered for 15 minutes, until heated through.

4. Bok Choy and Wonton Wrappers Join the Party!

Stir in the bok choy and simmer until just tender, 2 to 3 minutes. Last, drop the wonton wrappers into the soup one at a time, while stirring to prevent them from sticking. Once all the wontons have been added, simmer another 2 to 3 minutes.

5. Serve and Enjoy!

To serve, gently ladle the broth and some wontons into a large soup bowl. Garnish with the fresh cilantro, Thai chilies and chili oil, and enjoy immediately!

Tips and FAQs

• Boost the Flavor: For an extra depth of flavor, roast the onion and ginger before adding them to the broth.
• Customize the Heat: Use Thai chilies for spice, but omit or adjust the quantity if you prefer a milder broth.
• Prep Ahead: Make the wonton filling ahead of time and store it in the fridge to save time.
• Strain the Broth: Straining ensures a silky, smooth soup base free of any solids.
• Serve Fresh: Add the wonton wrappers just before serving to prevent them from becoming overly soft.
• Prevent Sticking: Stir constantly when adding the wonton wrappers to avoid clumping.

Can I make this deconstructed curry wonton soup ahead of time?

Yes! Prepare the broth and wonton “filling” ahead of time. Store separately and combine just before serving.

Can I freeze this soup?

Yes! If you know you’re planning to freeze this soup, do not add the wonton wrappers until you are ready to serve. Freeze the wonton balls and broth separately.

For the wonton balls, allow the cooked wonton balls to cool completely. Place them on a baking sheet lined with parchment paper, ensuring they are not touching each other. Freeze until solid. This prevents them from sticking together during storage. Once frozen, transfer the wonton balls to a sealed freezer bag or airtight container.

For the broth, allow the strained broth to cool to room temperature. Store the broth in a freezer-safe container, leaving some space for expansion during freezing. Seal the container tightly and label it with the date. 

To reheat, thaw the frozen broth in the refrigerator overnight or use the defrost function in a microwave.
Gently reheat the broth on the stovetop over medium heat until it reaches the desired temperature, add the frozen wonton balls and continue to simmer until the wonton balls are heated through, 8 to 10 minutes. Then add the wonton wrappers according to the original recipe.

How can I store leftovers?

Store the broth and wonton filling separately in airtight containers in the refrigerator for up to 3 days. Reheat the broth and add fresh wonton wrappers before serving.

Deconstructed Curry Wonton Soup

Ashley

This Deconstructed Curry Wonton Soup is a cozy, flavor-packed spin on my viral Deconstructed Wonton Soup! Because no actual wontons are prepared in the making of this dish, it comes together easily, making for the perfect weeknight recipe the whole family will love!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Course Lunch/Dinner, Main, Main Course, Soup

Cuisine Chinese-American

Servings 4

Ingredients

  

1x2x3x

For the Soup:

• 2 tablespoons extra virgin olive oil
• 1 ½ cups roughly chopped white onion
• ¼ cup roughly chopped ginger
• 6 cloves garlic smashed
• 2 Thai chili peppers optional
• 3 tablespoons vegan-friendly red curry paste
• 6 cups vegan chicken broth or vegetable broth divided
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 1 13.5 oz can full fat coconut milk
• 3-4 baby bok choy roughly chopped

For the Wonton "Filling":

• 14 oz vegan ground sausage or beef
• 1/4 cup panko breadcrumbs
• 2 prepared vegan eggs
• 1 tablespoon soy sauce
• 1 tablespoon minced chives
• 2 teaspoons red curry paste
• ½ teaspoon black pepper
• ½ teaspoon granulated sugar

Instructions

 

• To make the broth, heat the olive oil in a small soup pot over medium heat. Once the oil is hot, add the onions, ginger, garlic and chilies, and sauté for 5 to 6 minutes, until the onions begin to caramelize slightly.
• Add the curry paste and continue to cook, stirring often, for another 1 to 2 minutes.
• Pour in 1 cup of the vegan chicken broth and scrape up any brown bits at the bottom of the pot with a wooden spoon.
• Add the remaining 5 cups of broth, soy sauce, rice vinegar, and sesame oil.
• Once the soup reaches a light boil, cover and simmer, partially covered, for 1 hour.
• After the broth has simmered, strain it through a fine-mesh sieve and discard the vegetables. Return the strained broth to the pot over medium-high heat.
• Pour in the coconut milk and stir to combine.
• Meanwhile, combine all the wonton filling ingredients, mixing well to combine.
• Carefully drop teaspoon-sized balls of the filling into the simmering broth and cook, covered, until the "filling" is cooked through, 20 to 25 minutes.
• Stir in the bok choy and simmer until just tender, 2 to 3 minutes.
• Last, drop the wonton wrappers into the soup one at a time, while stirring to prevent them from sticking. Once all the wontons have been added, simmer another 2 to 3 minutes.
• To serve, gently ladle the broth and some wontons into a large soup bowl. Garnish with the fresh cilantro, Thai chilies and chili oil, and enjoy immediately!

Video

Keyword curry wonton soup, deconstructed curry wonton soup, deconstructed wonton soup, plant-based asian soup, quick vegan dinner, vegan dumpling soup, vegan wonton soup

Tried this recipe?Let us know how it was!