How do you keep Thai red wonton soup with bok choy?

You can store the soup in the fridge for up to 2 days or freeze up to 1 month. Gently heat up the soup, but only add the gyozas after warming up to prevent them from becoming too soft.

Thai red wonton soup with bok choy

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20min

•

Easy

A fast Thai red wonton soup with red curry paste, soft gyoza's and bok choy. Perfect for cold days! Ready in just 20 minutes.

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Ingredients

What do you need?

Quantity: 4P

1 onion
1 tbsp peanut oil
4 cloves of garlic
1 tbsp finely chopped ginger
1 to 2 tbsp red curry paste
500 g fresh tomatoes, cut into pieces
500 ml chicken broth
2 tbsp fish sauce
1 TL cane sugar
8 small bok choy (or 1 large, cut into pieces)
Juice and sixth of 1 lime
400 ml of coconut cream
4 tsp chili oil
4 tbsp crunchy onions
4 spring onions, finely cut
16 Gyoza's

Preparation method

How do you make this?

Finely chop the onion, garlic and ginger.

Heat the peanut oil in a large pot and fry the onion, garlic and ginger for 5 minutes until they are glassy.

Add the red curry paste and stir well. Then extinguish with the chicken broth, coconut cream, fish sauce and the tomatoes cut into pieces. Add the cane sugar and bring to the boil.

Add the bok choy and simmer the soup for another 3 minutes.

While the soup simmer, cook the gyozas in a separate pot for 3 minutes.

Add the cooked gyozas to the soup.

Finish the soup with the finely chopped spring onions, crunchy onions, chili oil, and the zest and the juice of the lime. Serve immediately in deep plates.

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Tips

Gyoza's: add the gyozas just before you serve, otherwise they become mushy. Variation: You can also make this soup with green or yellow curry paste. Replace the Bokchoy with beans, mushrooms or fried eggplant for another twist. Serving suggestion: Add some extra chili oil for a spicy kick!