Curry Wonton Bowl (Print Version)

# Ingredients:

→ Soup Base

01 - 1 tablespoon coconut oil (can swap for avocado oil)
02 - 1 (15-ounce) can of full-fat coconut milk
03 - 1-2 tablespoons lime juice from fresh limes
04 - ⅓ cup chopped shallots (yellow onion works too)
05 - ½ teaspoon ground coriander powder
06 - 2 teaspoons fish sauce
07 - 1-2 tablespoons brown sugar
08 - 2-4 tablespoons red curry paste (start small if unsure)
09 - 4 minced garlic cloves
10 - 2 ½ cups chicken broth
11 - 1 tablespoon grated ginger

→ Add-ins

12 - 4 baby bok choy, sliced in halves
13 - 24 frozen chicken wontons (store-bought or homemade)

→ Garnishes

14 - Fresh Thai basil leaves
15 - Cilantro, chopped
16 - Lime wedges for squeezing
17 - Thin slices of red bell peppers
18 - Optional spicy chili oil for extra heat

# Instructions:

01 - Fill a shallow skillet with water and bring it to a boil. Skillets are great here since they spread heat evenly and don't have too much depth.
02 - In another large pot, warm up the coconut oil over medium heat. Stir in the shallots, cooking them until they're nice and soft, about 5-7 minutes. Mix in garlic and ginger, and stir for roughly 45 seconds until it smells great.
03 - Blend 2 tablespoons of red curry paste with coriander into the pot. Stir it for a couple of minutes until it darkens a little. Pour in the coconut milk, broth, fish sauce, 1 tablespoon of lime juice, and 1 tablespoon of brown sugar. Let everything come to a full boil.
04 - Taste the broth and make adjustments—add more lime, sugar, or curry paste depending on your taste buds. If the curry paste is strong, you might need extra lime or sugar to balance things out. Turn the heat way down so the broth stays hot while the wontons are cooked.
05 - Carefully drop frozen wontons into the boiling water in batches (10-12 pieces per batch). Let them boil for about 5-6 minutes. Once they float (after 3-4 minutes), toss in the cut bok choy and cook it for the last couple of minutes. Scoop everything out with a slotted spoon and divide among bowls.
06 - Pour the hot curry broth over the wontons and bok choy in each bowl. Sprinkle cilantro, basil, and red pepper slices on top. Add lime wedges on the side and an optional drizzle of chili oil. Enjoy immediately!

# Notes:

01 - Adjust the spiciness by starting with less curry paste if you don't like too much heat.
02 - Using pre-made frozen wontons makes this dish quick and easy for weeknights.
03 - Vegetarians can sub vegetable broth for chicken broth and use veggie dumplings instead of wontons.
04 - The broth can be made in advance and stored in the fridge for up to three days. Just cook fresh wontons and bok choy when you're ready to serve it.

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