This Coconut Curry Wonton Soup is ready in 15 minutes flat! Frozen mini wontons are the time-saving hack here, plus a few other simple ingredients. This soup is SO flavorful and delicious and so easy to make, you've GOT to try it for a weeknight dinner! It can be customized with different veggies or proteins (see my recipe tips below), and can even be made with only 5 ingredients for a super quick dinner soup!
Jump to:
Why we love this soup
- Super quick dinner with easy pantry / freezer ingredients.
- SO tasty and flavorful! I love the combination of coconut milk and chicken broth as a broth, I use it in my recipes often (cauliflower chicken soup, yellow Thai fish curry, shrimp and sweet potato coconut curry).
- It has protein, veggies, and carbs. A complete meal in 15 minutes!
- It really fills you up and warms the soul. The drizzle of chili sauce adds some heat and flavor. I like this one which is sweet and not-too-spicy.
Ingredients
This soup can be made with just 5 ingredients if you're in a hurry. The starred ingredients are the ones that you REALLY need. The rest you can skip if you don't have them or if you want to make this into a super easy dinner.
- 1 inch ginger, peeled and grated
- 2 cloves garlic, grated or finely minced
- 1 teaspoon coconut oil
- 1 teaspoon lime juice
- 1 teaspoon sugar
- 1 tablespoon Thai red curry paste*
- 1 14-ounce can coconut milk* (full fat for a richer flavor)
- 1 cup chicken broth* (or 1 teaspoon chicken broth concentrate + 1 cup water)
- 2-3 cups frozen mini wontons* (any kind, I like pork and vegetable here)
- 2-3 cups baby spinach, roughly chopped and large stems removed
- ¼ cup fresh cilantro leaves or 1-2 scallions, diced
- chili sauce or chili crisp oil,* to taste (I added 1 teaspoon total) - I highly recommend this one if you're new to chili sauce, as it's sweet and not too spicy.
Note: If you want these wontons saucy and less soupy, use 3-4 cups wontons and cut down the coconut milk to 1 cup (stir frequently so they cook evenly). If you want to keep it as a soup with lots of tasty broth, use 2-2.5 cups of mini wontons.
More easy hearty soups to try: Mung Bean Soup with Coconut Ginger Broth
Equipment
- 2.5-3 quart soup pot (I use the one from this set and love it so much!)
- Zester (for grating the ginger and garlic)
Instructions
Sauté the grated ginger and garlic in coconut oil for 2-3 minutes, or until fragrant.
Add the next 6 ingredients (lime juice, sugar, red curry paste, coconut milk, broth), stir until the curry paste is dissolved, and bring to a simmer.
Add the frozen wontons and cook until fully cooked through (typically 3-5 minutes).
Remove from heat and stir in the baby spinach until wilted.
Serve hot, garnishing with fresh herbs and a drizzle of chili crisp or chili sauce.
Kate's cooking tips
- If you don't want this to be spicy, skip the chili sauce, or add a tiny amount at first.
- Try adding more vegetables: thinly sliced red peppers, chopped baby bok choy, thinly sliced carrots.
- Try adding more protein: tail-less shrimp (will cook as the wontons cook), cooked shredded chicken, cubed tofu.
- If you're not a fan of coconut, this soup can be made with 2 cups chicken broth and 1 cup heavy cream. Use olive oil instead of coconut oil.
- This soup would work well with green or yellow curry paste too, if that's what you have on hand.
- Try using this same broth and cooking ramen or other noodles in it instead of wontons!
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Easy Coconut Curry Wonton Soup
Ingredients
- 1 inch ginger peeled and grated
- 2 cloves garlic grated or finely minced
- 1 teaspoon coconut oil
- 1 teaspoon lime juice
- 1 teaspoon sugar
- 1 tablespoon Thai red curry paste*
- 1 14- ounce can coconut milk* (full fat for a richer flavor)
- 1 cup chicken broth* (or 1 teaspoon chicken broth concentrate + 1 cup water)
- 2-3 cups frozen mini wontons* (any kind, I like pork and vegetable here)
- 2-3 cups baby spinach roughly chopped and large stems removed
- ¼ cup fresh cilantro leaves or 1-2 scallions diced
- chili sauce or chili crisp oil* to taste (I added 1 teaspoon total) - I really recommend this one as it's sweet and not too spicy
Special equipment
- 2.5-3 quart soup pot (I use the one from this set and love it so much!)
- Zester (for grating the ginger and garlic)
Instructions
- Sauté the grated ginger and garlic in coconut oil for 2-3 minutes, or until fragrant.
- Add the next 6 ingredients (lime juice, sugar, red curry paste, coconut milk, broth), stir until the curry paste is dissolved, and bring to a simmer.
- Add the frozen wontons and cook until fully cooked through (typically 3-5 minutes).
- Remove from heat and stir in the baby spinach until wilted.
- Serve hot, garnishing with fresh herbs and a drizzle of chili crisp or chili sauce.
Notes
- If you don't want this to be spicy, skip the chili sauce, or add a tiny amount at first.
- Try adding more vegetables: thinly sliced red peppers, chopped baby bok choy, thinly sliced carrots.
- Try adding more protein: tail-less shrimp (will cook as the wontons cook), cooked shredded chicken, cubed tofu.
- If you're not a fan of coconut, this soup can be made with 2 cups chicken broth and 1 cup heavy cream. Use olive oil instead of coconut oil.
- This soup would work well with green or yellow curry paste too, if that's what you have on hand.
- Try using this same broth and cooking ramen or other noodles in it!
- If you want these wontons saucy and less soupy, use 3-4 cups wontons and cut down the coconut milk to 1 cup (stir frequently so they cook evenly). If you want to keep it as a soup with lots of tasty broth, use 2-2.5 cups of mini wontons.
- The nutrition facts will depend on actual ingredients used. The calories and fat in coconut milk and ingredients in wontons vary widely from brand to brand.
Nutrition
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.
Paula
Monday 9th of February 2026
This was so easy and really good. Might use more broth and less coconut milk next time so it's a little lighter. Either way delicious!
Kate Vaynshteyn
Wednesday 14th of January 2026
I'm kind of obsessed with this soup and have been making it once a week for over a month. I hope you give it a try and like it as much as we do! Don't forget to leave a comment and a star rating :)