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Red Curry Chicken Wonton Soup

A recipe for Red Curry Chicken Wonton Soup! Homemade chicken wontons are served in a red curry-based soup with bok choy, cilantro, and sliced chilies.
Course Soup
Cuisine Asian
Keyword asia, asian, chicken, curry, dumpling, wonton
Prep Time 30 minutes
Cook Time 25 minutes
0 minutes
Total Time 55 minutes
Servings 6 Servings



  • 12 1/2 ounces (350 grams) fatty ground chicken
  • 1 small carrot grated
  • 2 green onions finely chopped
  • 1 tsp finely grated fresh ginger
  • 2 tbsp (30 ml) soy sauce
  • 1/2 teaspoon sesame oil
  • 35 Wonton Wrappers homemade or store-bought

Red Curry Soup

  • 1 tbsp (15 ml) vegetable oil
  • 1 onion finely chopped
  • 2 tbsp (15 g) finely grated fresh ginger
  • 2 cloves garlic minced
  • 1/4 cup (60 g) red curry paste
  • 4 cups (946 ml) chicken stock
  • 1 can (13.5 oz, 400-ml) can coconut milk
  • 2 tbsp (26 g) superfine sugar
  • 1 teaspoon salt
  • 1 bunch bok choy trimmed
  • Fresh cilantro for garnish
  • Sliced long red chiles for garnish


Make the filling:

  • In a medium bowl, combine all the filling ingredients and mix vigorously in one direction until the mixture binds. Cover and let rest in the fridge for 30 minutes.

To assemble:

  • Place 1 wonton wrapper on a clean surface. Place 1 heaping teaspoon of the mixture in the center and shape using the classic wonton fold. Cover loosely with a clean, damp tea towel and repeat the process to form the remaining dumplings. Set aside until needed.

Make the red curry soup:

  • In a large saucepan, heat the vegetable oil over medium heat. Add the onion, ginger and garlic and cook, stirring, for 1 minute, or until fragrant and soft.
  • Add the red curry paste and cook for an additional minute. Whisk in the chicken stock, coconut milk, sugar and salt.
  • Bring to a boil, then lower the heat and simmer for 10 minutes. Taste and season as desired.
  • To finish, add the wontons to the soup and cook for about 6 minutes. Add the bok choy and cook for an additional 2 minutes.
  • To serve, divide the wontons and bok choy among six serving bowls. Ladle in some soup and top with cilantro and sliced chiles.