Curried Coconut Wonton Soup
This Curried Coconut Wonton Soup has a dairy-free, creamy broth, plenty of veggies, rice noodles and vegan wontons!
Equipment
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
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.
Nutrition
Calories: 496kcal | Carbohydrates: 66g | Protein: 10g | Fat: 23g