Loaded Red Curry Wonton Soup

episode #79 of 30-minute budget meals

Happppy happy happy Friday! We are getting ready to go the desert in a few days — our first little trip with Sagan — and I’m really curious to see how it goes. We have a lot going on in October, and I am both looking forward to it and feeling a little trepidatious because travelling with a baby is all very new and daunting. But it has been good to push ourselves to do things outside of the house, and even when it is hard, we are always glad we went through with it.

We are at the start of soup season, and while in years prior, I shied away from soup, I’ve discovered what it takes to get me to enjoy a good bowl. I am not a fan of thin and brothy soups, and I like my soups to be thick and loaded, with lots of chunks and texture.

The only exception to this is a good tomato soup (see my favorite recipe here), but the texture and fillingness of a good grilled cheese rounds that out for me.

So today’s recipe — you guessed it, soup! This is a hearty wonton soup with a coconut milk and red Thai curry base. As much as I love making my own wontons, this is a 30-minute meal series, so we use a shortcut and make use of frozen wontons.

And now a little food history, since it has been a second since we’ve done one of these! Wontons are a dish of Chinese origin, tracing as far back 2,000 years ago during the Han Dynasty. There are, of course, many variations of wontons, and other countries in East Asia and Southeast Asia have adapted varieties of their own.

This wonton soup is neither a straightforward Chinese wonton soup recipe or a Thai wonton soup recipe, but it pulls inspiration from both. I used onion, bell peppers, and broccoli to make sure you’re getting in all your vegetables, but feel free to play around with other vegetables you like more or happen to have around. Mushrooms are a good option, along with spinach, carrots, bok choy, etc.

RECIPE!

Loaded Red Curry Wonton Soup

Ingredients (serves 4)