Red Curry Vegetable Soup

This curry soup is not “the fruit of my labor”, I saw it on the Vegetarian Times (January 2014) a few days ago and it looked delicious! It’s a surprise, I really love the coconut/tomato mix, it gives a different nuance to this kind of Asiatic comfort soup! It’s not sweet, not too spicy, and very easy to prepare! A must try if you love tomato and cauliflower!

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  • 1 tbsp Olive Oil
  • 350 g cauliflower, cut into 1-inch florets (3 cups)
  • 2 large red onions, thinly sliced
  • 2 Tbs. Thai red curry paste
  • 4 cups vegetable broth
  • 1 can petite diced tomatoes in juice (250 ml)
  • ¾ cup light coconut milk
  • 170 g green beans, cut into 1-inch pieces (1½ cups)
  • 1 Tbs. lime juice

Heat oil in large saucepan over medium-high heat. Add cauliflower and red onions; sauté 5 minutes, or until vegetables begin to brown. Add curry paste, and sauté 1 minute more.
Add broth and tomatoes with their juice. Bring to a boil, 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. Season with salt and pepper, if desired.

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4 thoughts on “Red Curry Vegetable Soup

    • It can for sure be paired with rice or other whole grains. It’s a bit more liquid than a curry though, but you can reduce the amount of vegetable stock…:) Thanks for visiting my blog!

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