spicy thai vegetable soup

Ingredients

• Servings: 12
• 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
• 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

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• bring the rice and water to a boil in a pot. cover, reduce heat to low, and simmer 45 minutes.
• 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, , fish sauce, soy sauce, thai chile peppers, lemon grass, garlic sauce, and saffron. simmer 25 minutes.
• 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.