I love frozen wontons. Kick them up a notch by throwing them into a curried coconut soup. Make this vegetarian by using vegetable wontons and vegetable broth. Caution: Thai chiles are hot!

Heat 1-2 tbsp avocado oil over medium heat. Add minced onion, garlic, and ginger, and cook for 2-3 minutes until fragrant. Add half a jar of curry paste and cook for an additional 1-2 minutes.

Mix in 1 can of bamboo shoots (drained), 4 cups of chicken broth, 1 can of coconut milk, and 1 tbsp of rock sugar. Bring to a boil then reduce to a simmer (covered) for 15 minutes. Remove from the heat and add 1 tbsp of fish sauce (or more to your liking) and the juice of 1 lime.

Boil the wontons and baby bok choy separately then transfer to serving bowls. Ladle over the hot soup and garnish with Thai chiles, Thai basil, green onions, and cilantro.