Shrimp and Red Curry Vegetable Soup

Shrimp and Red Curry Vegetable Soup Recipe

1 TBS Canola Oil
12 oz Cauliflower cut into 1-inch florets or smaller
4 Large Green Onions/Scallions, thinly sliced, white and green parts separated
2 TBS Thai Red Curry Paste, such as Thai Kitchen
4 cups Low-sodium vegetable or chicken broth
1 15oz can Petite Deice Tomatoes in juice
3/4 cup Light Coconut Milk
6oz Green Beans, cut into 1-inch pieces (1.5cups)1 TBS Lime Juice
4oz Asparagus (feel free to add any other vegetables as well)
1 bag (16 oz) of Frozen Shrimp (after you take the tails off, roughly 13 oz shrimp or chicken)
  1. Heat oil in large saucepan over Medium-high heat.
  2. Add cauliflower and white parts of Green Onions. Saute 5 minutes or until vegetables begin to brown. Add Curry paste, and sauté 1 minute more
  3. Add broth and tomatoes with their juice. Bring to a boil, reduce heat to a medium-low and simmer 10 minutes.
  4. Add coconut milk and green beans, and simmer 5 minutes or until beans are tender
  5. Stir in Lime juice and remaining green onions. Serve with salt and pepper if desired. Squeeze lime juice over the top
Serves 5 Takes about 30 minutes from start to finish. Can omit Meat to be vegan.
Protein 26.5g
Carbohydrates 12.82g
Fat 4.65g