Red Curry Vegetable Soup

It was chilly and threatening rain. I needed soup. Vegetable soup. But I wanted something different. I came across this recipe in the January/February 2014 edition of Vegetarian times. My favorite magazine. It was pretty good – worth eating on a cold pre-Spring day (that would be Winter – a Winterery day)

Red Curry Vegetable Soup

Pot of soup


1 Tbsp coconut oil

12 oz. (or more) cauliflower cut into 1-inch florets – about 3 cups

4 green onions thinly sliced separating the white from the green dice

2 Tbs Thai red curry paste (such as Thai Kitchen)

4 cups vegetable broth (I used homemade)

1 15 oz can petite diced tomatoes in juice (I used a smoked variety)

¾ cup light coconut milk

6 oz (or more) green beans cut into 1-inch pieces (1 ½ cups)

1 Tbsp lime juice


Heat oil in a 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. Add vegetable broth and tomatoes with their juice. Bring to a boil and reduce heat to medium-low and simmer 10 minutes. Add coconut milk and green beans, and simmer 5 minutes or until beans are tender. Stir in lime juice and remaining green onions. Season with salt and pepper.

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