Red Curry Wonton Soup

It’s rare to find Southeast Asians who don’t enjoy soup – be it clear, spicy, savoury and sour, or even creamy. We love them all! In this recipe, Phillip Tang combines two quintessential Southeast Asian ingredients — red curry and wonton soup, marrying the spicy, creamy richness of Malaysian red curry with the comforting familiarity of wonton soup.

It’s an easy recipe to follow, and perfect for a spicy, comforting solo meal, but also equally straightforward and nourishing if you’re hosting a dinner party with friends. Nobody can deny a serving of soupy wontons!

Red Curry Wonton Soup

SERVES TIME

2-3 15 Mins

INGREDIENTS

1 cup water
1 Homiah Malaysian Red Curry kit (there are 2 kits per pouch)
¾ cup of coconut milk
15-20 wontons
¼ cup sliced onion
¼ cup chopped cilantro
¼ cup fried shallots, to garnish
1 lime wedge, to garnish

METHOD

Start by pouring the water into a medium pot, and bring it to a boil. Add in the Homiah Malaysian Red Curry kit along with the coconut milk, and simmer for 5 minutes.
In a separate pot of boiling water, cook the wontons for 2–3 minutes, or until they float to the surface. When cooked, remove the wontons from the water and set aside.
Divide cooked wontons into separate bowls, then pour the red curry into it. Garnish with sliced onions, coriander, fried shallots and a lime wedge. For an extra spice kick, drizzle a teaspoon of Homiah’s Sambal Chili Crunch on top before serving.

SHOP INGREDIENTS