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  • 12servings
  • 60minutes
  • 178calories

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Ingredients Jump to Instructions ↓

  1. 190g uncooked brown rice

  2. 475ml water

  3. 3 tablespoons olive oil

  4. 1 onion, chopped

  5. 4 cloves garlic, finely chopped

  6. 4 tablespoons chopped fresh root ginger

  7. 2 medium carrots, chopped

  8. 350g chopped broccoli

  9. 1 red pepper, diced

  10. 1 (400ml) tin light or reduced fat coconut milk

  11. 1 1/2 litres vegetable stock

  12. 250ml white wine

  13. 3 tablespoons fish sauce

  14. 2 tablespoons soy sauce

  15. 3 Thai chillies

  16. 2 tablespoons chopped fresh lemon grass

  17. 1 tablespoon chilli garlic sauce

  18. 1 teaspoon saffron

  19. 175g natural yoghurt

  20. 1 bunch fresh coriander, for garnish

Instructions Jump to Ingredients ↑

  1. Bring the rice and water to the boil in a saucepan. Cover, reduce heat to low and simmer 45 minutes.

  2. Meanwhile, heat the olive oil in a large saucepan over medium heat and cook the onion, garlic, ginger and carrots 5 minutes, until tender. Mix in broccoli, red pepper, coconut milk, stock, wine, fish sauce, soy sauce, chillies, lemon grass, chilli garlic sauce and saffron. Simmer 25 minutes.

  3. Pour soup in batches into a liquidiser or food processor and blend until smooth and creamy. Return to the saucepan and mix in yoghurt and cooked rice. Top with coriander to serve.

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