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Red Curry Vegetable Soup

Thai 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.
6 Servings -
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Servings:6  | Calories:224 | Total Fat:12g  | Chol:2mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 12g
18 %
Sat Fat 7g
35 %
Total Carb 27g
9 %
Fiber 5g
20 %
Sugars 7g
Cholesterol 2mg
1 %
Sodium 933mg
39 %
Protein 7g
14 %
44% Vegetable broth
26% Light coconut milk
19% Others combined
9% Canola oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


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 : View recipe directions on
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