Spicy Thai Vegetable Soup

A delicious sweet and spicy soup perfect on a cold winter night. Best served with a loaf of crusty bread.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 30 mins
• Calories: 183 Calories

Ingredients

• 2 cups water
• 1 cup white wine
• 1 red bell pepper, diced
• ¾ cup plain yogurt
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 cup chopped carrots
• 1 (14 ounce) can light coconut milk
• 1 sweet onion, chopped
• 3 tablespoons fish sauce
• 1 cup uncooked brown rice
• 6 cups vegetable broth
• 4 cups chopped broccoli
• ¼ cup chopped fresh ginger root
• 1 teaspoon saffron
• fresh cilantro, for garnish
• 3 Thai chile peppers
• 2 tablespoons chopped fresh lemon grass
• 1 tablespoon Thai pepper garlic sauce

Recipe Instructions

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.