nutritional information

Per 1 1/3-cup serving:

  • Calories: 105
  • Protein: 3 g
  • Total Fat: 4 g
  • Saturated Fat: 2 g
  • Carbohydrates: 13 g
  • Cholesterol: 0 mg
  • Sodium: 618 mg
  • Fiber: 5 g
  • Sugar: 5 g
Vegan Gluten-Free

Red Curry Vegetable Soup

Red Curry Vegetable Soup

Serves 6

30 minutes or fewer

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

January/February 2014 p.26

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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.

la_rahh - 2014-12-18 06:00:55

Can you pour this soup over jasmine rice?

Tisa Rude - 2014-10-04 17:14:36

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

Stella Broughton - 2014-10-04 02:30:23

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

Tammy - 2014-10-03 17:24:33

Looks Scrumptious!

diane - 2014-10-03 03:47:22

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

Abi - 2014-06-29 02:32:39

Looks good

Patti - 2014-06-04 22:56:22

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

Lorri Merrell - 2014-05-14 13:46:31

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.

Judy McCarrel - 2014-05-13 01:51:57

S good

Val - 2014-05-09 04:14:07


carole - 2014-05-06 02:56:41

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!!!

Debbie - 2014-04-13 01:20:03

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!

Janet - 2014-04-06 19:02:02

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!

Darcie - 2014-03-21 15:24:32


me - 2014-03-20 01:16:04