Curry wonton soup

A rich, comforting and warming meal. All you need in winter time. Or whenever you feel like.

photo @foodie.yuki

Veggie wontons in a spicy creamy soup made with yellow curry paste, coconut milk and ginger.

photo @foodie.yuki

I added enoki mushrooms, baby Pak-choi, cilantro, spring onions and noodles.

Curry wonton soup

vegan, refined sugar free, warming and comforting
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Servings: 2
Author: Yukiko Tanzi @foodie.yuki


Curry wonton soup

  • 1 Tbsp vegetable oil
  • 1 scallion
  • 1 Tbsp fresh ginger, grated
  • 2 Tbsp red or yellow curry paste
  • 450 ml vegetable broth
  • 120 grams full fat coconut milk
  • 1 tbsp Mirin sauce


  • 100 grams Enoki mushrooms
  • 4 pieces baby pak-choi
  • 4 Tbsp cilantro chopped
  • 4 Tbsp spring onion, chopped
  • 120 grams noodles
  • 8 pieces homemade wontons


  • In a medium saucepan, heat the oil.
  • Add the chopped scallion and sauté until translucent. Add the grated ginger and sauté for one minute, stirring. Add the curry paste and the Mirin and stir to combine.
  • Add the vegetable broth and bring to a boil. Add salt if needed.
  • Add the coconut milk and let simmer for 10 minutes.
  • In another saucepan, boil some water and cook the noodles. Drain and rinse them, then add to the soup.
  • Add the baby Pak-choi and Enoki mushrooms. Cook for a couple of minutes.
  • Bring a big pot of water to boil. Add the dumplings into the boiling water and cook for 3-4 minutes, or until the dumplings float to the top. Transfer the cooked dumplings to the pot with the curry broth.
  • Top with cilantro and spring onions.


  1. Do you have a specific recipe for the wontons?


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