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Crispy Ground Pork & Coconut Curry Wonton Soup
Ground pork brings natural comfort food flavor to this Thai-inspired soup that skips the dumpling folding but delivers all the satisfaction. Coconut curry broth and silky wonton wrappers make it feel special, but the 30-minute timeline keeps it real for weeknight cooking.
20 min 
Prep 10 min 
Serves 4
Ingredients
- CRISPY GROUND PORK
- 1 lb ground pork
- 2 tbsp neutral oil
- 3 cloves garlic, minced
- 1 tbsp ginger paste
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Salt and pepper to taste
- COCONUT CURRY BROTH
- 2 tbsp red curry paste
- 1 shallot, thinly sliced (or ½ small yellow onion)
- 2 tbsp lemongrass paste
- 1 tsp soy sauce
- 2 cans (14 oz each) coconut milk
- 3 cups chicken broth
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- Juice of 1 lime
- 15-20 fresh wonton wrappers, sliced into 1-inch strips
- 2 scallions, sliced
- Fresh cilantro, for serving
- Lime wedges, for serving
- Chili crisp, for serving (optional)
- JASMINE RICE (SIDE)
- 1½ cups jasmine rice
- 2¼ cups water
- 1 tsp salt
- PICKLED CUCUMBER SALAD (SIDE)
- 2 English cucumbers, thinly sliced
- ¼ cup rice vinegar
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp sesame oil
- 1 tbsp sesame seeds (optional)
Ingredients
- CRISPY GROUND PORK
- 1 lb ground pork
- 2 tbsp neutral oil
- 3 cloves garlic, minced
- 1 tbsp ginger paste
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Salt and pepper to taste
- COCONUT CURRY BROTH
- 2 tbsp red curry paste
- 1 shallot, thinly sliced (or ½ small yellow onion)
- 2 tbsp lemongrass paste
- 1 tsp soy sauce
- 2 cans (14 oz each) coconut milk
- 3 cups chicken broth
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- Juice of 1 lime
- 15-20 fresh wonton wrappers, sliced into 1-inch strips
- 2 scallions, sliced
- Fresh cilantro, for serving
- Lime wedges, for serving
- Chili crisp, for serving (optional)
- JASMINE RICE (SIDE)
- 1½ cups jasmine rice
- 2¼ cups water
- 1 tsp salt
- PICKLED CUCUMBER SALAD (SIDE)
- 2 English cucumbers, thinly sliced
- ¼ cup rice vinegar
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp sesame oil
- 1 tbsp sesame seeds (optional)
Directions
Start your rice by bringing water and salt to a boil, add rice, reduce heat to low, cover and cook for 18 minutes. Let stand for 5 minutes, then fluff with a fork. While rice cooks, combine vinegar, sugar, and salt for the cucumber salad, add sliced cucumbers and let sit for 20 minutes, then drain and toss with sesame oil and seeds.
Heat oil in a large pot over medium-high heat. Add ground pork, breaking it into small pieces as it cooks. Add garlic and ginger, cook for 1 minute. Season with garlic powder, onion powder, salt, and pepper. Cook ground pork until golden and crispy for about 6-8 minutes until reaching an internal temperature of 160°F with a 3-minute rest. Remove pork with a slotted spoon and set aside.
In the same pot, add curry paste and cook for 1 minute until fragrant. Add shallots and lemongrass paste, cook for 2 minutes. Add soy sauce. Pour in coconut milk and broth, bring to a gentle simmer. Add fish sauce, brown sugar, and lime juice. Taste and adjust seasoning as needed
Drop wonton wrappers into simmering broth one at a time. Cook 3-4 minutes until they float.
Ladle soup into bowls and top with crispy pork, scallions, cilantro, and chili crisp if you like heat. Serve with jasmine rice and pickled cucumber salad.