Thai Red Curry Broth with Turkey Wontons
Fall is here! The cool weather has revived my affection for spicy food (after a 3+ year-long hiatus) and my dad could not be more thrilled. Coming home after 6 years in Ireland, I couldn't even tolerate the "mild" Indian food my mom would cook and it resulted in my dad eating even more raw chillies with dinner to compensate. This broth, inspired by Lisa Lin, is my new reason to live. Its spicy in that addicting and warming way, but not to the point where I cannot taste anything anymore. The broth couldn't be more simple to make (I made it twice in 5 days) and all you need to do is throw in some turkey wontons and you're good to go! Any vegetables added will work, I used baby bok choy (pictured above).
Prep Time: 10 minutes (plus making the turkey wontons)
Total Time: 30 Minutes
1 tbsp olive oil or cooking oil
1 medium onion, finely chopped
2 tsp ginger paste
2 garlic cloves, minced
1-2 Thai red chilli (optional)
2 tbsp red curry paste
2 tsp maple syrup
6 cups low sodium chicken stock
1 400ml can coconut milk (I have used regular and light, both work well)
4 heads of baby bok choy, ends trimmed
40 turkey wontons (link to recipe above)
In a large saucepan heat oil over medium-high heat.
Add onion, ginger, garlic and chilli and sauté until onions are clear.
Add the red curry paste and maple syrup and sauté for another 1-2 minutes.
Add the chicken stock and bring to a boil.
Add the coconut milk and let simmer.
After brought to a simmer, turn off the heat until ready to add the wontons and bok choy (you can keep the broth in the fridge or freezer at this point as well).
When ready, add the wontons and bok choy to the simmering broth and cook for 8 minutes (or until wontons are cooked through).