Red Curry Vegetable Soup
We like this with cauliflower and green beans, but try with any veggies you have on hand
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Thai red curry paste provides the flavorful base for this soup. Feel free to substitute whatever vegetables you have on hand for the cauliflower and green beans.
Ingredients
- 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
- 3/4 cup light coconut milk
- 6 oz. green beans, cut into 1-inch pieces (11/2 cups)
- 1 Tbs. lime juice
Preparation
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
- Calories 105
- Carbohydrate Content 13 g
- Cholesterol Content 0 mg
- Fat Content 4 g
- Fiber Content 5 g
- Protein Content 3 g
- Saturated Fat Content 2 g
- Sodium Content 618 mg
- Sugar Content 5 g