Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This low-carb vegetable soup is chock-full of veggies swimming in a creamy coconut broth flavored with Thai red curry paste. It's hearty enough to eat on its own, but feel free to add chicken or tofu to boost the protein.

EatingWell.com, November 2020


Recipe Summary

20 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large saucepan over medium-high heat. Add mushrooms; cook, stirring often, until starting to soften, about 2 minutes. Add scallions, curry paste, ginger and garlic; cook, stirring constantly, until fragrant, about 1 minute. Stir in broth; bring to a boil over medium-high heat.

  • Add cauliflower to the pot; return to a boil over medium-high heat. Reduce heat to medium; simmer, undisturbed, for 5 minutes. Add zucchini and green beans; return to a simmer over medium heat. Simmer, undisturbed, until all the vegetables are tender, about 5 minutes. Remove from heat; stir in coconut milk, spinach, and, if desired, additional curry paste. Stir the mixture until the spinach wilts, about 1 minute.

  • Stir lime juice into the soup. Garnish with cilantro and additional scallions and serve with Sriracha, if desired.

Nutrition Facts

about 1 1/2 cups
190 calories; fat 14g; sodium 244mg; carbohydrates 14g; dietary fiber 4g; protein 5g; sugars 5g; niacin equivalents 2mg; saturated fat 10g; vitamin a iu 1645IU.