Spicy Thai Vegetable Soup
Description
This sweet and spicy soup is filled with exotic flavors, and perfect for warming up on a cold night.
Ingredients
•
1 cup uncooked brown rice
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2 cups water
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3 tablespoons olive oil
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1 sweet onion, chopped
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4 cloves garlic, minced
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1/4 cup chopped fresh ginger root
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1 cup chopped carrots
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4 cups chopped broccoli
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1 red bell pepper, diced
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1 (14 ounce) can light coconut milk
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6 cups vegetable broth
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1 cup white wine
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3 tablespoons fish sauce
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2 tablespoons soy sauce
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3 Thai chile peppers
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2 tablespoons chopped fresh lemon grass
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1 tablespoon Thai pepper garlic sauce
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1 teaspoon saffron
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3/4 cup plain yogurt
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fresh cilantro, for garnish
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.