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Red Curry Vegetable Soup

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Thai red curry paste provides the spicy base for this soup. Feel free to substitute whatever vegetables you have on hand for the cauliflower and green beans.

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Rate this recipe 4.6/5 (18 Votes)

Ingredients

  • 1 tablespoon canola oil
  • 12 ounces (3-cups) cauliflower, cut into 1-inch florets
  • 4 large green onions, thinly sliced, white and green parts separated
  • 2 tablespoons Thai red curry paste, such as Thai Kitchen
  • 4 cups low-sodium vegetable broth
  • 1 can (15-ounce) petite diced tomatoes in juice
  • 3/4 cup light coconut milk
  • 1 1/2 cup (6-ounces) green beans, cut into 1-inch pieces
  • 1 tablespoon lime juice

Details

Servings 6
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

Heat oil in large saucepan over medium-high heat. Add cauliflower and white parts of green onions; sauté 5 minutes, or until vegetables begin to brown. Add curry paste, and sauté 1 minute more.

Add broth and tomatoes with their juice. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes.

Add coconut milk and green beans, and simmer 5 minutes, or until beans are tender.

Stir in lime juice and remaining green onions. Season with salt and pepper, if desired.

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