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Red Curry Wonton Soup with Zucchini Noodles Recipe

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4 from 65 reviews

This Red Curry Wonton Soup with Zucchini Noodles is a flavorful and comforting dish combining a fragrant, creamy red curry broth with tender vegetable-filled tofu dumplings and fresh zucchini noodles. Perfect for a light yet satisfying meal, it blends Thai-inspired spices with savory dumplings made from fresh tofu and vegetables, simmered together to create a harmonious and nourishing soup.

  • Total Time: 1 hour 25 minutes
  • Yield: 4 servings

Ingredients

Broth Ingredients

  • 1 tablespoon canola or vegetable oil
  • 1/2 cup diced onions
  • 1 tablespoon minced ginger
  • 2 cloves garlic, minced
  • 1 or 2 Thai chilies, sliced (optional)
  • 2 tablespoons red curry paste
  • 2 teaspoons sugar (or maple syrup, honey, or agave)
  • 4 cups vegetable broth
  • 1 teaspoon kosher salt
  • 3/4 cup full-fat coconut milk

Zucchini Noodles & Garnish

  • 1 1/2 pounds zucchini, spiralized
  • Sliced scallions, for garnish
  • Thai basil, for garnish

Dumpling Filling

  • 1 (14-ounce) package of firm tofu
  • 1 tablespoon canola or vegetable oil
  • 1 tablespoon minced ginger
  • 2 cloves garlic, minced
  • 1/2 cup corn kernels
  • 1/2 cup peas
  • 2 scallions, sliced
  • 1/2 teaspoon kosher salt
  • 1/4 cup chopped Thai basil
  • 1 1/2 tablespoons soy sauce
  • 35 to 40 square dumpling wrappers (medium thickness)

Instructions

  1. Prepare the Broth: Heat 1 tablespoon of oil in a pot over medium heat. Add the diced onions and cook for 2 to 3 minutes until softened. Stir in the minced ginger, garlic, and sliced Thai chilies (if using), cooking for about 30 seconds while stirring constantly. Add the red curry paste and sugar, and stir to combine all the ingredients.
  2. Simmer the Broth: Pour in the vegetable broth and add 1 teaspoon kosher salt. Cover the pot and bring to a boil. Once boiling, reduce heat to a simmer and swirl in the coconut milk. Let the broth simmer gently for about 10 minutes, keeping it covered. After simmering, turn off the heat but keep the pot covered to retain warmth while making the dumplings.
  3. Prepare the Tofu: Drain the tofu and wrap it in paper towels. Press it by placing it on a plate and weighting down with another plate or stack of plates for 15 to 20 minutes to remove excess moisture. Then, remove the paper towels and crumble the tofu with your hands into a soft mush. Set aside.
  4. Sauté the Vegetables: Heat 1 tablespoon of oil in a large pan over medium heat. Add minced ginger and garlic, cooking for 30 seconds with constant stirring. Add corn kernels, peas, sliced scallions, and 1/2 teaspoon kosher salt. Cook for 2 to 3 minutes until vegetables are tender but still crisp. Remove from heat and let cool for 5 minutes.
  5. Make the Dumpling Filling: Combine the cooled vegetable mixture with the crumbled tofu, chopped Thai basil, and soy sauce in a bowl. Mix thoroughly and taste to adjust seasoning if needed.
  6. Set Up for Dumpling Assembly: Prepare a clean work area with the dumpling wrappers covered by a damp kitchen towel to prevent drying out. Have a small bowl of water and a large baking sheet lined with a towel ready to place finished dumplings.
  7. Assemble the Dumplings: Dip your finger into the water and moisten two adjacent edges of each dumpling wrapper. Spoon 2 teaspoons to 1 tablespoon of filling into the center of each wrapper. Fold diagonally to form a triangle, pressing edges to seal and remove air pockets. Then wet a base corner and fold the dumpling in half so it overlaps, creating a compact seal. Place finished dumplings on the baking sheet and cover with a towel to keep moist.
  8. Cook the Dumplings: Bring a large pot of water to a boil. Carefully add half the dumplings and cook for 3 to 4 minutes until they float to the surface, indicating they are cooked through. Use a slotted spoon to transfer cooked dumplings into the simmering red curry broth.
  9. Add Zucchini Noodles: Bring the broth with dumplings to a simmer again, then turn off the heat. Add the spiralized zucchini noodles to the pot, allowing them to soften in the hot broth for several minutes without cooking further to maintain their texture.
  10. Serve: Divide the dumplings and zucchini noodles into serving bowls. Ladle warm red curry broth over the top for a comforting soup. Garnish generously with sliced scallions and fresh Thai basil leaves for vibrant flavor and color.

Notes

  • Use vegetable broth that is low sodium or homemade for best flavor and health benefits.
  • If unavailable, substitute Thai basil with sweet basil or fresh cilantro for garnish and filling.
  • The dumplings freeze well if not cooked immediately. Freeze them on a baking sheet first, then transfer to a freezer-safe container.
  • For a spicier soup, add extra Thai chilies or a dash of chili oil when serving.
  • Pressing the tofu well is essential to avoid soggy dumpling filling and help the filling bind properly.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Vegan

Find it online: https://ellarecipe.com/red-curry-wonton-soup-with-zucchini-noodles-recipe/