Spice up your Monday with Light Thai Red Curry Vegetable Soup

So you guys know how I’m a little bit of a magazine addict, and I currently get over 13 mags per month? (Yup. Not even gonna pretend to be embarrassed, because I love reading ‘zines in the tub.) Let’s see — I get Glamour, Marie Claire, Bon Appetit, Vegetarian Times, Cooking Light, All You, Orange Coast, Los Angeles, Self, Shape, Yoga Journal, Bicycling and Fast Company. I’m sure there’s a few more too, because my awesome FitBloggin’ Secret Santa got me some new mags to immerse myself in.

One of my favorite things about the cooking magazines is mindlessly thumbing through the pages and dreaming about what I might soon cook. When I saw this recipe from Vegetarian Times, I knew I had to try it. You can see their official recipe here; and what’s listed below is my adapted version. I used chicken broth instead of veggie because it’s what I had on hand, and added cilantro, fresh garlic and kaffir lime leaves. Really minimal swaps in the grand scheme of things, and didn’t change the nutritional content, but if you’d like to use the original recipe, you can grab it here.


This soup is SOUP-er (har har) light, with each 1 & 1/3 cup serving coming in at only 105 calories and 4g of fat. So light, so yummy, and so, so flavorful. If you’re not a fan of spice, you may want to tone down the amount of curry paste to maybe 1 and 1/2 tablespoons only, because it has a good bite to it. Personally, I say bring it on — I knew it was a good cuppa’ soup when my nose was running. This recipe makes a ton, easily enough for four people. Make it for dinner one night and then save the rest for lunches through out the week. We served it with grilled chicken thighs and rice cooked with 1 tbsp turmeric and 1/2 cup of peas. You could easily serve this with noodles, rice, or crunchy wonton strips.

Per 1 1/3-cup serving:

  • Calories: 105
  • Protein: 3 g
  • Total Fat: 4 g
  • Saturated Fat: 2 g
  • Carbohydrates: 13 g
  • Cholesterol: 0 mg
  • Sodium: 618 mg
  • Fiber: 5 g
  • Sugar: 5 g

Red Curry Vegetable Soup

Serves 6

30 minutes or fewer

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.
  • 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
  • 2.5 Tbs. Thai red curry paste, such as Thai Kitchen or Mae Ploy
  • 2 cans low-sodium chicken broth
  • 1 15-oz. can petite diced tomatoes in juice
  • ¾ cup light coconut milk
  • 1.5 pound green beans, cut into 1-inch pieces (2 cups or so)
  • 1 Tbs. lime juice
  • 4 cloves peeled, chopped garlic
  • 2 tbsp chopped cilantro
  • Five kaffir lime leaves, snapped in half and then torn into the soup. Can’t find Kaffir lime leaves? You can use regular lime leaves, or just double up on the lime juice.

1. Heat oil in large saucepan over medium-high heat. Add cauliflower, chopped garlic 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, cilantro, lime leaves, remaining green onions. Season with salt and pepper, if desired.

So, do you think you’ll give it a try? I found it the perfect light but exotic warm soup for this chilly, rainy Super Bowl Sunday. If you’re having trouble finding things like curry paste, coconut milk and lime leaves in stores near you, you can always order from ImportFood.com.