Deconstructed Curry Wonton Soup
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!
Ingredients
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
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