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Spicy Thai Vegetable Soup

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

Rating: This weblink has been rated 16 times with an average star rating of 4.6 Read Reviews (12)

Rate/Review | 834 people have saved this

Prep Time:
15 Min
Cook Time:
1 Hr 15 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 178 | Total Fat: 7.3g | Cholesterol: < 1mg

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 view all reviews »

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 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 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 Sep. 23, 2008 by bear 
Excellent and super easy! I sometimes make it with chicken broth instead of veggie and ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 12, 2008 by marygrace 
This is a fantastic soup recipe. I added eggplant from my garden and lemongrass from my... 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 Jan. 17, 2009 by Susie Q 
This was a great tasting recipe. I couldn't find saffron nor the thai pepper garlic sauce nor... 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 Apr. 24, 2006 by concretejungleprincess 
This was perfect after a weekend of over indulgence. It's quite filling without being heavy. ... MORE

 
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