Heat 1 teaspoon of oil in a saucepan over medium heat. Add shallots, red jalapeño, and the white parts of the green onions. Sauté for about 1 minute, or until fragrant. Stir in the red curry paste and chili oil, and cook for 2-3 minutes to enhance the flavors.
Pour in the coconut milk, chicken broth, soy sauce, brown sugar, and chili garlic paste. Stir well to combine and bring the mixture to a gentle simmer. Let it cook for 3-4 minutes to meld the flavors together.
Carefully add the mini wontons, ensuring they are fully submerged. Cover the saucepan and cook for 5 minutes, or until the wontons are heated through and tender. Finish by sprinkling the green parts of the green onions on top.
Ladle the soup into a bowl. Top with fresh cilantro, crispy fried onions, a drizzle of chili oil, and a squeeze of lime juice. Add a touch of Sriracha for an extra kick, if desired. Enjoy!
