Red Curry Vegetable Soup Recipe | Vegetarian Times Skip to main content

Red Curry Vegetable Soup

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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1 Tbs. canola oil
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12 oz. cauliflower, cut into 1-inch florets (3 cups)
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4 large green onions, thinly sliced, white and green parts separated
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2 Tbs. Thai red curry paste, such as Thai Kitchen
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4 cups low-sodium vegetable broth
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1 15-oz. can petite diced tomatoes in juice
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¾ cup light coconut milk
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6 oz. green beans, cut into 1-inch pieces (1½ cups)
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1 Tbs. lime juice


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.

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

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

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

Nutrition Information: 

3 g
Total Fat: 
4 g
Saturated Fat: 
2 g
13 g
0 mg
618 mg
5 g
5 g
Serves 6

Comments on this Recipe


Really good & pretty quick. We add a little Thai hot chili oil for some heat.

Made this last night, both husband and two teenagers really liked it, had a lot of flavor. Didn't have the green beans, so I subbed frozen edamame and added at the time of the broth addition. Reminded me of minestrone, with more flavor. Super easy and very few dishes to wash. Really good!!

Quick, easy and delicious!

It didn't taste quite right until I added garlic. Then it was delicious and even better the next day.

Where do you buy Red curry paste?

i made it several hours before eating it to give the flavors a chance to meld. i also added some beet greens and arugala after i turned the heat off to add more substance to the soup. will DEF make this again.

This did not have enough flavor at all. Everyone in our family said it was ok, but not to make it again.

This soup is amazing. We love it. Here are the additions we made: We added 3 T red curry paste, 5 cups veggie broth, 1 c. light coconut milk, 2 T lime juice....and HOT peppers we had dried over the summer. Any will do, nice and warm. Cut the lime in quarters and after you squeeze leave the lime in the leftovers. If you want you can add (instant) brown rice to the soup for a denser soup. I just had it the 2nd day and fell in love all over again.

Red Curry Paste at any grocery the Asian section in a little jar. Whole Foods has it and all the major chain grocery stores. Add to taste....less is not better....Go for it.


This is a wonderful soup. I substituted white beans for the cauliflower and added a thinly sliced sweet potato and a sautéed garlic clove. Added just a bit more curry paste. Perfect! Good with some brown rice in it as well. Thanks for the suggestion about the garlic and brown rice. This quickly became a favorite soup.

im putted some red n green fresh chilli n coriander when finish...yumiiii

This is delicious!! Just made it and was so delighted with the results. A very warming soup on a cold winters day! Thank You!

Excellent soup. I was out of curry paste and green beans so I used Sriracha, okra and sweet red peppers instead. Everything else I did as directed. My picky son even liked it.

just made it! great soup…but 4 cups veggie broth ..I think it was way too much. I just needed 2 cups! also im putted some coriander and spicy flake peppers in!

I left out the beans, added more red curry paste and sliced up some fresh ginger to add some more flavor . I think some cilantro added at the end would be good too.

I made this today. It's excellent - I was overly enthusiastic with my home made red curry paste, so it was quite spicy. I added white kidney beans and next time I would add carrots. This one is a keeper.

Great recipe, as long as you make some modifications. As suggested by others, we added a few cloves of garlic and brown rice. We also added an additional can of regular coconut milk and a little palm sugar. Tastes like a real thai curry soup now!

I reduced the vegetable broth used and added a clove of garlic to it. I think I'll increase some of the spices used - as well as add some salt and pepper. This soup is quite delicious and I can't wait to try it tomorrow, after the flavors have had a chance to combine really well.

OK, so I had to tinker, too. I added about two inches of lemon grass squeezed from a tube of the packaged product. Also, 1/2 piece of Galangal root and 3 kaffir lime leaves (they are double lobed so that looks like 6 leaves). A pinch of red pepper and a major yum.

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OMG. So delicious and filling! I added garlic and brown rice. Will be a staple in my home!

Veggie soup

Really very delicious! I tasted before and after I added the coconut milk and actually like it better before the coconut milk. I will be making it again and skipping the coconut milk the next time. Very filling and satisfying.


red curry vegetable soup is great

SOUP-ER YUMMY SOUP So easy, even you can make it : )

curry soup


Love this soup! Even better the next day. Made a batch and froze half in small containers. Extremely fine soup for freezer storage. Making it again this weekend!

Made this today and it is AWESOME!! I followed the recipe pretty much, but threw in a can of small red beans for a protein umph. This is a keeper!

Delicious! I did add some curry powder to make it more spicy. I had an eggplant that I needed to use so I cut it in chunks and threw it in at the end with the coconut milk. I served it with Potato-rosemary bread. Yum, yum, yum!!!


S good

Does anyone else have trouble printing these recipes? I do not get nutritional information to print with the recipe. Very frustrating when I try to print a full recipe. The recipe prints in such small type that it is not worthwhile to print. Would like to see some options offered.

This is excellent! I made it with Tofu the 2nd time and it was great too.

Looks good

I also added curry powder to get a bigger curry taste in the pot of yum!

Looks Scrumptious!

Why print the recipe? Save a tree and read the recipe off your computer! Going to make this for dinner tomorrow. Looks amazing.

I have just made this adding in prawn balls, sliced mushroom and a sliced courgette. It is delicious.

Can you pour this soup over jasmine rice?

This meal was just blah. The soup was so watery. I put in half the amount of thai curry paste (different brand) and it went right to the back of my throat. I've got so much left of this soup, I'm not sure what i will do- maybe add in some cook quinoa or serve over rice? If you are looking for a full flavour, filling soup this is not it. I do not recommend this soup at all.

This was so easy and delicious! My daughter liked the recipe as it is written, but I prefer a bit more curry paste. I also added potatoes and tomatoes - I had some that were starting to wilt - and they were wonderful additions. We served it over basmati rice.

Do you have a pinterest account where you post your recipes? Thanks!

working on this now. used coconut oil instead of canola and added fresh sliced mushrooms in place of green beans. (had on hand) extra curry paste and using regular coconut milk, not light. (had on hand) jasmine rice is done and we will soon see!!! thanks for the inspiration! hoping this beats the restaurant cuz i like to eat at home : )

Looks fabulous, especially when all I'm craving is soup at this time of year. Seems easy to throw together too, great for a busy weeknight! Thanks for sharing!