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Thai Vegetable Soup Recipe

  • 10servings
  • 225minutes

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Source: www.ifood.tvReport recipe

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. Uncooked brown rice 1 Cup (16 tbs)

  2. Water 2 Cup (32 tbs)

  3. Olive oil 3 Tablespoon

  4. Sweet onion 1 , chopped

  5. Garlic 4 Clove (20 gm) , minced

  6. Chopped ginger root 14 Cup (4 tbs) (fresh)

  7. Chopped carrot 1 Cup (16 tbs)

  8. Chopped broccoli 4 Cup (64 tbs)

  9. Red bell pepper 1 , diced

  10. Canned light coconut milk 14 Ounce

  11. Vegetable broth 6 Cup (96 tbs)

  12. White wine 1 Cup (16 tbs)

  13. Fish sauce 3 Tablespoon

  14. Soy sauce 2 Tablespoon

  15. Thai chili peppers 3

  16. Chopped lemon grass 2 Tablespoon (fresh)

  17. Thai pepper garlic sauce 1 Tablespoon

  18. Saffron 1 Teaspoon

  19. Plain yogurt 34 Cup (12 tbs)

  20. Fresh cilantro 1 Teaspoon (for garnish)

Instructions Jump to Ingredients ↑

  1. Directions 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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