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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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

curry soup

Rosie - 2014-03-13 15:02:39