Spicy Thai Vegetable Soup Recipe - Allrecipes.com
Spicy Thai Vegetable Soup Recipe
  • READY IN hrs

Spicy Thai Vegetable Soup

Recipe by  

"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 Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 15 mins
  • READY IN

    1 hr 30 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 27, 2008

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.

 
Most Helpful Critical Review
May 28, 2007

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.

 
Nov 21, 2005

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.

 
Feb 16, 2010

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.

 
Sep 23, 2008

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.

 
Jan 17, 2007

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.

 
Dec 15, 2005

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.

 
Jan 17, 2009

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.

 

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Nutrition

  • Calories
  • 183 kcal
  • 9%
  • Carbohydrates
  • 21.4 g
  • 7%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 7.4 g
  • 11%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 749 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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