Recipe by Krista
"A delicious sweet and spicy soup perfect on a cold winter night. Best served with a loaf of crusty bread."
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uncooked brown rice
sweet onion, chopped
chopped fresh ginger root
red bell pepper, diced
1 (14 ounce) can
light coconut milk
Thai chile peppers
chopped fresh lemon grass
Thai pepper garlic sauce
fresh cilantro, for garnish
I really dislike the texture of pureed soups, so I skipped that part. I omitted the saffron because it's a bit pricey. I also had to cut the pepper garlic sauce and fish sauce because I couldn't find them. I didn't simmer for quite so long because I didn't want the vegetables to get soft. Everything else I kept the same though and WOW! It's a very thin soup, but with the rice it's quite filling and sooooo delicious! oh the flavors are just fantastic, and we didn't miss the meat at all. It's a fantastic main dish all by itself. The coconut milk is slightly sweet, which balances out the peppers and ginger. Absolutely wonderful, and I definitely plan to make it again.
Edit: stll haven't gotten the garlic sauce, but did get some fish sauce. would definitely recommend NOT using the amt listed in the recipe. fish sauce is ridiculously potent and a little goes a long way. 3tbsp is obscene. 1 tbsp is more than enough, maybe even too much.
This is a good recipe. I didn't really like it as a soup though. i threw in chicken and a bunch of vegetables and served it over rice. It was just to thin in my opinion. Lots of interesting flavors though.
I am giving this a 4 instead of a 5 for a couple of reasons and please keep in mind that I followed the recipe to a T down to the saffron. My first reason is that it is an extremely costly soup to make and didn't have the "wow" factor that something so pricey should have had in my opinion. Secondly because I think the ginger overpowered the other ingredients for the most part. I did blend it in batches as the recipe called for but didn't blend what would be considered the last batch and I actually enjoyed it more. The blended dispersed the flavors a little better but the non-blended looked much more appealing and you could taste the individual flavors better. All in all good recipe (blended or not) if you scaled down on the ginger and like coconut based soups so I am giving it a 4.
This recipe is delicious and very spicy. The only trouble is, unless you buy pre-chopped vegetables and ginger, the prep time is more like 45 minutes. It's well worth the effort. We added chicken that had been sauteed in Thai garlic sauce and will probably double the rice next time.
Excellent and super easy! I sometimes make it with chicken broth instead of veggie and always use broth in place of the wine. This soup freezes well.
Pretty good. I missed out the fish sauce (we're vegetarian) and broccoli, and added pak choi & baby sweetcorn. Also, I didn't liquidise. I grated the lemon grass on a very fine grater. Good strong well developed flavours.
Absolutely delicious! I left out the garlic and pepper sauce and increased the quantities of veggies. Great for getting vegetables into those who turn their noses up. Like a thick and morish green thai curry sauce so would be great on chicken, beef or prawns. I'm really impressed with this.
This was a great tasting recipe. I couldn't find saffron nor the thai pepper garlic sauce nor the thai chilies but the soup turned out great regardless.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Thai Vegetable Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 183
** Calories from Fat: 66
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