Red Curry Vegetable Soup

My work has instituted a soup day where someone brings in soup! I hesitated on the sign-up list this month, but if we do it again later, I'm totally bringing this one.

Mats
1Tb canola oil
1 head cauliflower (about 1.5 lbs) chopped into bite-sized florets
6 green onion, trimmed and chopped into 1/2in bits
2Tbsp red curry paste
4 cups = 32oz = 1 box vegetable broth
1/2c rice
15oz canned diced tomatoes
1 can coconut milk
12 oz green beans, cut in half
1.5Tbsp lime juice
2 tsp salt

Heat oil in a medium pot over medium heat. Add cauliflower and green onion and cook for 5 minutes, stirring often.

Add curry paste and rice, stir so everything is coated and cook 1 minute

Add vegetable broth and diced tomatoes, bring to a boil and reduce heat to medium-low. Boil for 10 minutes.

Add coconut milk and lime juice, boil for 5 minutes.

Add green beans, bring to a boil and boil for 5 minutes.

Serve. This is really mild, so if you like it with a bit of a kick, add some cayenne or red pepper.