Description
A comforting and flavorful vegan soup featuring tender wontons in a rich, curried coconut broth. Perfect for a cozy meal with bold, aromatic spices.
Ingredients
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp red curry paste
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- 20 vegan wontons
- 1 cup mushrooms, sliced
- 1 cup baby spinach
- 2 green onions, sliced
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic and ginger, sauté for 1–2 minutes until fragrant.
- Stir in red curry paste and cook for another minute.
- Add vegetable broth, coconut milk, soy sauce, lime juice, and brown sugar. Stir well and bring to a simmer.
- Add mushrooms and cook for 5 minutes until softened.
- Gently add wontons and cook according to package instructions, about 3–5 minutes.
- Stir in baby spinach and cook until wilted.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with green onions and fresh cilantro.
Notes
- Use store-bought or homemade vegan wontons.
- Adjust curry paste amount for desired spice level.
- Leftovers can be stored in the fridge for up to 3 days.
- Add tofu or noodles for extra protein and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg
