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.
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 %
Calories:
44% Vegetable broth
26% Light coconut milk
19% Others combined
9% Canola oil
Change
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
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 vegetariantimes.com
