Thai red curry soup

Main Dish
4 servings
10 min
15 min
Very Easy


Number of serving: 4
1 small head cauliflower cut into florets

1 cup green beans, stems removed and cut into 2-inch pieces

2 tablespoons Canola oil

1 cup cremeini mushrooms, ends trimmed and quartered if large

1 14-oz can light coconut milk

1-2 tablespoons Thai red curry paste

2 tablespons brown sugar

2 tablespoons Tamari/low sodium soy sauce

1small red bell pepper

20-30 fresh basil leaves


  • Blanch cauliflower 4 minutes, or until aldente, in a pot of boiling, salted water. Remove with strainer, and rinse under cold water to stop cooking. Repeat with green beans in same pot of water. Set aside.
  • Heat oil in skillet over medium heat. Add mushrooms and cook 5-7 minutes, or until mushrooms have browned and released some juices. Set aside.
  • In a wide sauce pan over medium heat combine coconut milk, curry paste, sugar, tamari, and 1/2 cup water. Add cauilflower, green beans, mushrooms, bell peper, and 1/2 of basil. Simmer 10 minutes. Garnish with remaining basil.

Rate this recipe:

Related recipes


Daily Menu

Receive daily menu: