Curry Wonton Soup

सामग्री

• 1 tablespoon oil

• 8 ounces sliced mushrooms

• 1 tablespoon red curry paste

• 1 (14 oz) can of coconut milk

• 2 cups low sodium vegetable or chicken broth (or 2 cups water and brouillon)

• 1 tablespoon low sodium soy sauce

• 1 tablespoon fish sauce (or another 2 tablespoons soy sauce)

• 1 (24 oz) bag of mini wontons frozen

• 2 big handfuls of fresh spinach chopped (or 3-4 frozen cubes)

• Juice of half a lime or 1 tablespoon rice wine vinegar

निर्देश

Warm 1 tablespoon oil in a large saucepan or pot over medium-high heat. Add 8 ounces sliced mushrooms and sauté until golden and tender and all liquid has evaporated, 4 to 5 minutes. Add 1 tablespoon red curry paste (or more if you like things spicy) and stir for about 30 seconds, until it smells amazing and is starting to stick to the bottom of the pan.

Stir in 1 can coconut milk, 2 cups broth, 1 tablespoon low-sodium soy sauce, and 1 tablespoon fish sauce. Bring to a simmer.

Gently drop in the frozen wontons and simmer for 5 minutes. Meanwhile, finely chop 2 big handfuls of spinach. Or skip the chopping, if you want to make it a totally no-chop meal!

Stir in the spinach (if you didn’t chop it, you can tear it apart as you add it, or just throw the leaves in whole!) and the juice of 1/2 lime. Taste and adjust seasonings as needed — more soy sauce for saltiness or fish sauce for umami or lime juice for brightness. Ladle into bowls and, if desired, top with chili crisp for a little extra kick.