Spicy Thai Vegetable Soup Recipe

Ingredients
<br>- 1 cup uncooked brown rice
<br>- 2 cups water
<br>- 3 tablespoons olive oil
<br>- 1 sweet onion, chopped
<br>- 4 cloves garlic, minced
<br>- 1/4 cup chopped fresh ginger root
<br>- 1 cup chopped carrots
<br>- 4 cups chopped broccoli
<br>- 1 red bell pepper, diced
<br>- 1 (14 ounce) can light coconut milk
<br>- 6 cups vegetable broth
<br>- 1 cup white wine
<br>- 3 tablespoons fish sauce
<br>- 2 tablespoons soy sauce
<br>- 3 Thai chile peppers
<br>- 2 tablespoons chopped fresh lemon grass
<br>- 1 tablespoon Thai pepper garlic sauce
<br>- 1 teaspoon saffron
<br>- 3/4 cup plain yogurt
<br>- fresh cilantro, for garnish
<br><p></p>Directions
<br>step 1: Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
<br>step 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.
<br>step 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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Ingredients
- 1 cup uncooked brown rice
- 2 cups water
- 3 tablespoons olive oil
- 1 sweet onion, chopped
- 4 cloves garlic, minced
- 1/4 cup chopped fresh ginger root
- 1 cup chopped carrots
- 4 cups chopped broccoli
- 1 red bell pepper, diced
- 1 (14 ounce) can light coconut milk
- 6 cups vegetable broth
- 1 cup white wine
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 3 Thai chile peppers
- 2 tablespoons chopped fresh lemon grass
- 1 tablespoon Thai pepper garlic sauce
- 1 teaspoon saffron
- 3/4 cup plain yogurt
- fresh cilantro, for garnish

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