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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I love this soup, I add a couple of squirts of shriracha sauce as I like pretty spice food. I quadruple the recipe, it freezes in 2-4 person portions beautifully. Always have this in my freezer!

Valerie Cannon - 2016-01-31 03:06:34

This was a FANTASTIC winter soup that hit the spot. I made a whole pot and we finished it in one sitting at our house! I added diced smoked tofu and 2 good squirts of sirracha sauce for extra kick and it was superb! Even the non-vegans loved it!

Cris - 2015-01-23 23:43:24

It was absolutely deeeeelish! Just what the doctor ordered on a cold rainy day! I used up all the veg I had, which was Romanesc Cauliflower, plain cauliflower, okra and fresh green peas, and it was to die for! Thanks for sharing this recipe!

Padme - 2015-01-21 16:56:52

This was delish! However I did change the recipe quite a bit! My kids and husband do not like chunks of tomatoes in anything, so omitted that completely. I cut the broth down to 3 cups and also added 2 TB of cornstarch to thicken it more. For the veggies....I did a bag of mixed frozen and chopped up a yellow onion vs. green and also added some chopped zucchini. And then it still seem like it needed something else so added so I added 2 cans of chickpeas(aka garbanzo beans). I'm trying it right now over rice....reminds me of the organic curry meals you buy frozen....YUM! Next time I'm going to throw it all in the crockpot....this is a good base recipe and definitely a keeper!

Carrie - 2015-01-20 16:26:00

The soup ends up being too watery. I would recommend cutting the broth in half as well as draining the tomatoes. You'd get more of the curry taste as well as a better consistency.

Rob - 2015-01-16 02:15:52

okay. THANK YOU!! this was so incredibly delicious and satisfying. I will keep this one and make it for friends and family : ) and some for me !! i adore the lime and coconut milk magic in the mix, don't you?

suzi - 2015-01-14 15:33:12

Great dish, for some extra flavour add a tbs of sugar and a sprinkle of chilli flakes.

Michele - 2015-01-14 08:20:32

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!

Nina at - 2015-01-14 03:36:56

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 : )

suzi - 2015-01-14 01:08:56

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

Stephanie M - 2015-01-13 23:27:46

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.

sarah berger - 2015-01-03 13:18:23

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