Curried Coconut Wonton Soup (members only)
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This Curried Coconut Wonton Soup has a dairy-free, creamy broth, plenty of veggies, rice noodles and vegan wontons!
This Curried Coconut Wonton Soup is exactly what I want to eat when it is cold outside. It is cozy, it is comforting AND it is ready in 30 minutes! The broth is super flavorful, you get plenty of veggies and the addition of frozen wontons makes this super filling. This soup is a must make!
here’s what you need
ingredients
- oil
- yellow onion
- garlic
- fresh ginger
- carrots
- curry powder
- turmeric
- chili powder
- coriander
- pepper
- cumin
- broth
- coconut milk
- low sodium soy sauce
- broccoli
- frozen wontons
- vermicelli rice noodles
- green onions
- lime juice
- chili oil
equipment
You need a large stock pot or dutch oven!
steps
step 1: start the base
The base of this soup is aromatics and spices.
Heat the oil in a stock pot over medium heat. Add the onion, garlic, ginger, carrots & dry seasonings. Cook down for 5 minutes, stirring frequently.
This is going to get your house smelling delicious!
step 2: layer
Next, add the broth, coconut milk & soy sauce and bring to a boil. Add the broccoli & frozen wontons. Partially cover, lower the heat and simmer for 5 minutes.
Remove the lid and add the noodles. Gently press them down so they are submerged in the broth, partially cover and simmer for 3 more minutes.
step 3: finish & serve
Add 1/2 of the green onions & the lime juice and gently stir. Taste and adjust the seasonings as needed.
Ladle into bowls and top with the remaining green onions & chili oil.
This soup is so heartwarming! You are going to want to make this on the regular!
tips & tricks
If you plan to have leftovers, you might want to cook the noodles and wontons separately. They will continue to absorb the broth as the leftovers sit and get slightly mushy.
You can sub a different type of noodle if you have something else on hand. You can also omit the noodles completely and just add extra veggies.
need more recipe inspo? check these out:
Curried Coconut Wonton Soup
Ingredients
- 2 tablespoons oil I used avocado oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 2 carrots peeled and diced
- 1/2 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1/2 teaspoon coriander
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 5 cups broth I used vegan chicken broth
- 1 15-ounce can coconut milk
- 1 tablespoon low sodium soy sauce
- 1 head broccoli cut in florets
- 1 16-ounce package frozen wontons I used Trader Joe's
- 7 ounces vermicelli rice noodles
- 3 green onions diced
- 1 lime juiced
- chili oil optional
Equipment
Instructions
- Heat the oil in a stock pot over medium heat. Add the onion, garlic, ginger, carrots & dry seasonings. Cook down for 5 minutes, stirring frequently.
- Add the broth, coconut milk & soy sauce and bring to a boil. Add the broccoli & frozen wontons. Partially cover, lower the heat and simmer for 5 minutes.
- Remove the lid and add the noodles. Gently press them down so they are submerged in the broth, partially cover and simmer for 3 more minutes.
- Add 1/2 of the green onions & the lime juice and gently stir. Taste and adjust the seasonings as needed.
- Ladle into bowls and top with the remaining green onions & chili oil.
Notes
- If you plan to have leftovers, you might want to cook the noodles and wontons separately. They will continue to absorb the broth as the leftovers sit and get slightly mushy.
- You can sub a different type of noodle if you have something else on hand. You can also omit the noodles completely and just add extra veggies.
Any suggestions for what to put in this soup in place of the wontons? I couldn’t find the right ones. Thank you!
Cubed tofu would be a great swap!