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Spicy Thai Vegetable Soup

  • 12servings
  • 75minutes
  • 183calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup uncooked brown rice

  2. 2 cups water

  3. 3 tablespoons olive oil

  4. 1 sweet onion, chopped

  5. 4 cloves garlic, minced

  6. 1/4 cup chopped fresh ginger root

  7. 1 cup chopped carrots

  8. 4 cups chopped broccoli

  9. 1 red bell pepper, diced

  10. 1 (14 ounce) can light coconut milk

  11. 6 cups vegetable broth

  12. 1 cup white wine

  13. 3 tablespoons fish sauce

  14. 2 tablespoons soy sauce

  15. 3 Thai chile peppers

  16. 2 tablespoons chopped fresh lemon grass

  17. 1 tablespoon Thai pepper garlic sauce

  18. 1 teaspoon saffron

  19. 3/4 cup plain yogurt

  20. fresh cilantro, for garnish

Instructions Jump to Ingredients ↑

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

  2. Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Simmer 25 minutes.

  3. Pour soup in batches into a blender or food processor, and blend until smooth and creamy. Return to the pot, and mix in yogurt and cooked rice. Top with cilantro to serve.

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