Thai Red Curry Soup

Name: Thai Red Curry Soup
Ingredients: hai 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; 3/4 cup light coconut milk; 6 oz. green beans, cut into 1-inch pieces (11/2 cups); 1 Tbs. lime juice

10 ingredients

1 steps

Ingredients

hai 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
3/4 cup light coconut milk
6 oz. green beans, cut into 1-inch pieces (11/2 cups)
1 Tbs. lime juice

Directions

1

{"0":"1. Heat oil in large saucepan over medium-high heat. Add cauliflower and white parts of green onions; saute 5 minutes, or until vegetables begin to brown. Add curry paste, and saute 1 minute more.","2":"2. Add broth and tomatoes with their juice. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes.","4":"3. Add coconut milk and green beans, and simmer 5 minutes, or until beans are tender.","6":"4. Stir in lime juice and remaining green onions. Season with salt and pepper, if desired."}