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

¾ cup light coconut milk

6 oz. green beans, cut into 1-inch pieces (1½ cups)

1 Tbs. lime juice

Preparation

  1. Heat oil in 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.

  2. Add broth and tomatoes with their juice. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes.

  3. Add coconut milk and green beans, and simmer 5 minutes, or until beans are tender.

  4. Stir in lime juice and remaining green onions. Season with salt and pepper, if desired.