This Wonton Noodle Soup recipe is one of my favourite quick and easy recipes. It is hard to believe something so delicious takes just 25 minutes! It is one of those dishes that just ticks all the ‘comfort food’ boxes. Think bouncy noodles, juicy wontons and a nourishing, soul-soothing broth packed FULL of flavour. All that’s left to do is sprinkle with your choice of garnishes. I love fresh spring onions, crispy fried onions and a drizzle of spicy peanut rayu. A squeeze of zesty lime adds a tasty final flourish. Trust me, this Wonton Noodle Soup is just so good.
This quick and easy broth is so versatile and can be used for all sorts of soups. It would work really well as the base for my Wagamama Chilli Chicken Ramen. Having said that, I do love the addition of the wontons. I always have a stash of wontons and gyoza in my freezer! They are so useful and mean you are literally minutes away from a tasty meal. A quick word of warning… Don’t be tempted to save on the washing up by cooking the noodles in the broth. They will release starch as they cook and make the broth too thick and starchy. Apart from that, this recipe is pretty forgiving. Get creative and enjoy trying different wonton flavours and toppings!
Why you will love this Wonton Noodle Soup:
- It is quick and simple. An ideal easy lunch or fuss-free supper that is ready in 25 minutes.
- It is a warming bowl of nourishing, soul-soothing comfort food.
- It has the perfect balance of delicate flavours and textures thanks to the bouncy noodles, spicy Thai curry paste, creamy coconut, salty fish sauce, crunchy peanuts, fresh coriander and chewy wontons.
- It is perfect to serve as part of a ‘fakeaway’ next time you fancy a Chinese takeaway. Save yourself a small fortune on eating out or ordering from Deliveroo and enjoy a restaurant-standard dish in the comfort of your own home.
What you will need for this Wonton Noodle Soup:
See recipe card for the exact recipe with a full list of ingredients and measurements
Coconut oil - this is a solid at room temperature but melts to a liquid upon heating. It works really well in Asian recipes.
Thai red curry paste - this had a bold and spicy flavour which is the perfect base for this Wonton Noodle Soup.
Garlic - I find 1 clove gives just the right amount of garlic flavour to this Wonton Noodle Soup. You can add more if you like a stronger garlic flavour. If you don’t have fresh, use garlic granules or garlic paste.
Turmeric - a little ground turmeric helps give this Wonton Noodle Soup a gloriously golden colour.
Coconut milk - this creates a deliciously creamy coconut-flavoured broth. I recommend full-fat for the best results.
Chicken stock - opt for a good-quality chicken stock for the best flavour here.
Brown sugar - this adds a hint of sweetness to the broth. You don’t need too much as the coconut milk is also sweet.
Fish sauce - you just need a splash to add a salty, savoury umami flavour to the broth.
Dried noodles - I always have a selection in my larder. They are so versatile and cook in minutes.
Frozen wontons - I like to keep a stash in my freezer. They are super tasty, versatile and can be ready in under 5 minutes. You can choose any flavour you fancy.
More ingredients:
Pak choi - also known as ‘bok choy’. It has a mild flavour, vibrant green colour and cooks in minutes.
Spring onions - a sprinkling of thinly sliced spring onions brings a mild onion flavour and pop of colour.
Crispy onions - these are a brilliant store cupboard staple. They add an addictive crispy, crunchy texture and burst of onion flavour to so many dishes.
Fresh coriander - a few coriander leaves brings a freshness to this Wonton Noodle Soup. They also look very pretty as a garnish.
Chilli oil - this adds a spicy kick to the Wonton Noodle Soup.
Peanuts - these bring a crunchy texture and salty flavour.
Lime - just a squeeze of lime really lifts the finished dish. I like to serve wedges on the side so everyone can add as much as they like.
Substitutions and Variations:
- Nuts and seeds: peanuts add a crunchy finish to this Wonton Noodle Soup but you can swap for other nuts or seeds. I love sesame seeds or roughly chopped cashew nuts. Remember to toast them first to bring out their gorgeous flavours.
- Frozen wontons: these are such a handy freezer staple. You can use whatever flavour you like! Pork, chicken, prawn or mixed vegetables are all delicious. You can, of course, make your own too. If you can’t find wontons, gyozas work really well too. Traditionally, they are steamed or pan-fried, but you can boil them like wontons.
- Sesame oil: the chilli oil (or peanut rayu) adds a spicy kick to this Wonton Noodle Soup. You could use sesame oil for a delicious nutty flavour if you prefer.
- Spice: as above, chilli oil adds a spicy kick to this Wonton Noodle Soup. You can also add a pinch of dried chilli flakes if you like it even spicier. A little gochujang is also perfect for increasing the heat.
- Fresh garlic: if you can’t get hold of fresh garlic, you could use garlic paste or granules. I sometimes use garlic and ginger paste for a subtle warming flavour.
- Noodles - you can use all sorts of noodles. Egg, soba, buckwheat, rice or ramen noodles are all delicious.
- Fresh herbs: if you aren’t a fan of coriander, you can use chives or parsley instead. The herbs are there to add a pop of colour and another layer of flavour.
- Extra vegetables: feel free to add extra veggies like shredded Chinese cabbage, very thinly sliced carrots, mushrooms, peas or sweetcorn.
- Soy sauce: if you like salty flavours, drizzle your Wonton Noodle Soup with a little soy sauce before serving.
- Nori: sprinkle your Wonton Noodle Soup with crushed nori (seaweed) for extra umami flavour.
Directions:
Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.
ONE: Heat the coconut oil in a large deep pan set over a medium heat. Add the curry paste and garlic and fry for a few minutes, stirring often, until the garlic is fragrant.
TWO: Fry for a few minutes before adding the turmeric and frying for another minute.
THREE: Pour in the coconut milk, followed by the stock. Stir in the sugar and fish sauce.
FOUR: Cook the noodles and wontons according to packet instructions. Add the pak choi for the final 30 seconds. Drain well.
FIVE: Divide the noodles and wontons between 2 bowls. Ladle over the broth and top with the pak choi.
SIX: Garnish with spring onions, crispy onions and fresh coriander. Drizzle with chilli oil or peanut rayu and serve sprinkled with peanuts and wedges of lime to squeeze over. Enjoy!
COOKING TIPS:
Taste: the flavour of the broth is key to the success of this Wonton Noodle Soup. Think of this recipe as a guide; don’t be afraid to go off-piste and adjust the quantities to suit your tastes. Feel free to make it sweeter, saltier, spicier or more tangy if you prefer.
Separate pans: don’t be tempted to save on the washing up by cooking the noodles in the same pan as the broth. A bit like pasta, noodles release starch as they cook. This is great when we reserve pasta water to create a super creamy pasta sauce. However, it will cause your broth to become too thick and starchy in this recipe.
Don’t overcook the noodles: watch your noodles closely and drain them well as soon as they are ready. Remember, they are going to be served in a warm broth so will continue to cook a little after you plate up.
Frequently Asked Questions
Even though the two can be used interchangeably in this Wonton Noodle Soup, there are differences. Both wontons and gyoza are dumplings popular in Asian cuisine. However, wontons are square, while gyoza have a more decorative crescent shape. Wontons also tend to have a thicker wrapper than gyozas. Traditionally, wontons are boiled and eaten in a broth (like this noodle soup). That isn’t to say you can’t fry them if you prefer a crispier texture! In contrast, gyozas are normally pan-fried or steamed and served with a dipping sauce.
As mentioned above, traditionally wontons are boiled and served in a broth. However, you can steam them separately then add to the soup. If you prefer a crispier texture, pan-fry in a little oil for a few minutes, then pop on top of the soup.
Although specialist shops sell ‘wonton noodles’ specifically for making Wonton Noodle Soup, you could use pretty much any noodle. Ramen noodles have a lovely soft and bouncy texture, while egg and udon noodles tend to be chewy. If you like noodles with a ‘nutty’ flavour, try soba or buckwheat. Rice noodles are very delicate and tender. Use whatever noodle you enjoy the most!
Other recipes you may enjoy:
If you like the sound of my Wonton Noodle Soup, I have plenty of other Asian-inspired recipes for you to try. Don’t miss my delicious Duck Bao Buns. Imagine pillowy-soft bao buns filled with hoisin-honey coated duck breasts, topped with crunchy veggies, sesame seeds and spicy sriracha mayonnaise. I always make extra as they are too good to resist. My Asian-inspired Gochujang Salmon Fishcakes are another firm favourite in my house. We love them as a snack/starter or for a main course with rice and veggies. Also don’t miss my Crispy Rice Paper Rolls. They look fiddly but are super easy once you get the hang of the rolling (and the dipping sauce is good enough to eat by the spoon!). No mention of Asian-inspired recipes would be complete without my Japanese Shrimp Tempura (Ebi Tempura). Think plump and juicy prawns coated in the crispiest batter you have ever tasted. You can thank me later…
Made this recipe and loved it?
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Wonton Noodle Soup
This nourishing Wonton Noodle Soup is one of the easiest, soul-soothing recipes you will ever make. Imagine steaming bowls of bouncy noodles with juicy wontons in a warming flavour-packed broth. Yum!
- Prep Time: 5mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: Serves 2
- Category: Easy Dinners
- Method: Stovetop
- Cuisine: Asian Inspired
Ingredients
For the soup:
- 1 tsp coconut oil
- 1 tbsp Thai red curry paste
- 1 clove garlic, crushed
- 1 tsp ground turmeric
- 1 x 400ml tin full-fat coconut milk
- 400ml chicken stock
- 1 tsp brown sugar
- 1 tbsp fish sauce
- 2 x dried noodle nests
- 8 x frozen wonton dumplings
- 2 pak choi, washed and separated into leaves
To garnish:
- Spring onions, finely chopped
- Crispy onions
- Fresh coriander leaves
- Chilli oil or peanut rayu
- Peanuts
- Lime
Instructions
- Heat the coconut oil in a large deep pan set over a medium heat. Add the curry paste and garlic and fry for a few minutes, stirring often, until the garlic is fragrant. Add the turmeric and cook for a further minute, stirring.
- Fry for a few minutes before adding the turmeric and frying for another minute.
- Pour in the coconut milk, followed by the stock. Stir in the sugar and fish sauce. Bring to the boil, then reduce the heat and simmer gently for 5 minutes. Taste and adjust the seasoning, adding more fish sauce or sugar, as needed.
- Meanwhile, bring a large saucepan of water to the boil and cook the noodles and wontons according to packet instructions. Add the pak choi for the final 30 seconds. Drain well.
- Divide the noodles and wontons between 2 bowls. Ladle over the broth and top with the pak choi. Garnish with spring onions, crispy onions and fresh coriander. Drizzle with chilli oil or peanut rayu and serve sprinkled with peanuts and wedges of lime to squeeze over. Enjoy!
Notes
- Noodles: you can use all sorts of dried noodles for this recipe; ramen, soba, buckwheat, egg and rice noodles are all delicious.
- Make it plant-based: you can easily make this Wonton Noodle Soup suitable for vegetarians and vegans. Simply use a vegan fish sauce (like this Thai Taste Vegan Fish Sauce), vegan stock, vegan-friendly dumplings and noodles (e.g. not egg noodles). Also check that your Thai curry paste is vegan-friendly (some contain fish).
Lucie Marshall says
So easy and delicious - this will defo become a regular favourite in my house