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Veggie Curry Soup

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Veggie Curry Soup

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Course: Soup
Cuisine: American
Keyword: Veggie Curry Soup
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 678kcal


  • 8 ounce angel hair pasta, dry
  • 1 tablespoon sesame oil
  • 1/8 cup curry paste
  • 1 cup coconut milk
  • 4 cup vegetable broth
  • 1 tablespoon soy sauce, low sodium
  • 1 3/4 cup Tofu, firm
  • 1 cup corn, canned
  • 1/2 pound asparagus
  • 1 1/2 cup diced mushrooms, portabella
  • 1/2 medium bell pepper, red


  • 1 tablespoon basil, fresh
  • 1 medium lime

Serve With

  • 2 cup grapes


  • Prepare pasta as directed on package and then set aside covered.
  • Heat oil in a large pot over medium and then add curry paste. Whisk together and heat for 30 seconds.
  • Add coconut milk and whisk until fully incorporated. Add broth and soy sauce; whisk again to combine. Bring to a boil.
  • Cut tofu into 1-inch cubes, and drain corn. Add to pot.
  • Cut tips off asparagus, slice mushrooms, and chop pepper; add to pot. Cook for 3-5 minutes or just until veggies have become crisp-tender.
  • Add pasta to soup and heat through.
  • Top with fresh basil and a spritz of lime if desired.
  • Serve grapes on the side.
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Calories: 678kcal | Carbohydrates: 78g | Protein: 33g | Fat: 28g | Saturated Fat: 13g | Sodium: 890mg | Fiber: 9g | Sugar: 20g

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