Spicy Thai Vegetable Soup

Spicy Thai Vegetable Soup

24
Krista 0

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

1 h 30 m servings 183 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 183 kcal
  • 9%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 749 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

24
  1. 32 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 flav...

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...

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 chic...

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 ...

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 ...

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 gre...

This was delicious. A little too spicy. I would recommend either the chile pepper OR the pepper garlic sauce, not both. Like others, I did not blend the soup, but that might be worth trying i...

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.

This was perfect after a weekend of over indulgence. It's quite filling without being heavy. I left out the saffron but added in some kaffir lime leaves while it simmered and removed them b...