Description
A delicious sweet and spicy soup perfect on a cold winter night. Best served with a loaf of crusty bread.
Ingredients
- 1 cup uncooked brown rice
- 2 cups water
- 3 tablespoons olive oil
- 1 sweet onion, chopped
- 4 cloves garlic, minced
- ¼ 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
- ¾ cup plain yogurt
- fresh cilantro, for garnish
Instructions
- 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
- wine
- 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.
Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 30 mins
Servings: 12