Red Curry Vegetable Soup
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Red Curry Vegetable Soup
Ingredients
1 Tbsp. canola oil
12 oz. Cauliflower, cut into 1-inch florets (3 Cups)
4 large green onions, thinly sliced, white and green parts separated
2 Tbsp. Thai red curry paste, such as Thai Kitchen
4 Cups low-sodium vegetable broth
1 15-oz. can diced tomatoes in juice
¾ Cup light coconut milk
6 oz. green beans, cut into 1-inch pieces (1 ½ Cups)
1 Tbsp. lime juice
Instruction
Heat oil 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 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 and remaining green onions. Season with salt and pepper, if desired.
What I Eat for bigFou 2020