Sautee about 1/2 cup of diced up shallots with a couple cloves of garlic and about an inch of grated ginger in whichever oil you prefer. I use extra virgin olive oil. When the aromatics are nice and fragrant, add in 2-3 tablespoons of red curry paste and cook it for about 3-4 min. Deglaze with 2 1/3 cups of vegetable stock. I like to make sure everything is really well mixed before I add in about 1 cup to a cup and a quarter of full fat coconut milk. Add in tablespoon of soy sauce. Add wontons, 1 bag. Then add in whatever veggies you like. I used shiitake mushrooms and bok choy. I also used fish sauce in mine. You don’t have to if you don’t like it.
Oh… I forgot… if you want it sweet add, about a 1-1/2 tablespoons of sugar