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Spicy Thai Vegetable Soup

SUBMITTED BY: Krista

"A delicious sweet and spicy soup perfect on a cold winter night. Best served with a loaf of crusty bread."
RECIPE RATING:
The reviewer gave this recipe 11 stars. This recipe average a 4.5 star rating.
Read Reviews (11)
PREP TIME  15 Min
COOK TIME  1 Hr 15 Min
READY IN  1 Hr 30 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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

  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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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2005 by aakin
This recipe is delicious and very spicy. The only trouble is, unless you buy pre-chopped... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 15, 2005 by emily uk
Absolutely delicious! I left out the garlic and pepper sauce and increased the quantities of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 27, 2008 by Aly
I really dislike the texture of pureed soups, so I skipped that part. I omitted the saffron... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 17, 2007 by Capers
Pretty good. I missed out the fish sauce (we're vegetarian) and broccoli, and added pak choi... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 24, 2006 by concretejungleprincess
This was perfect after a weekend of over indulgence. It's quite filling without being heavy. ... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 28, 2007 by Sarah D
This is a good recipe. I didn't really like it as a soup though. i threw in chicken and a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 30, 2007 by iheartnitz
This recipe was phenomenal. Very adaptable--I didn't have any lemon grass, and I substituted... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2007 by driedbean
Yum! My boyfriend and I both couldn't stop raving about this recipe! I only changed the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 1, 2007 by Eshkolit
Great soup, it works well with white rice too, even with white rice for sushi! MORE

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