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

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.

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  • 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.

  • 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.

Nutrition Facts

182.8 calories; 4.4 g protein; 21.4 g carbohydrates; 0.9 mg cholesterol; 748.7 mg sodium. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/27/2008
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. Read More
(42)

Most helpful critical review

Rating: 3 stars
05/28/2007
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. Read More
(3)
37 Ratings
  • 5 star values: 24
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/27/2008
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. Read More
(42)
Rating: 4 stars
02/16/2010
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. Read More
(13)
Rating: 4 stars
11/21/2005
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. Read More
(13)
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Rating: 5 stars
09/23/2008
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. Read More
(10)
Rating: 4 stars
01/17/2007
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. Read More
(8)
Rating: 5 stars
12/15/2005
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. Read More
(7)
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Rating: 4 stars
01/03/2011
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 in the future. I skipped the saffron and added the juice of half of a lime since I thought it was missing a little something. Read More
(5)
Rating: 5 stars
01/17/2009
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. Read More
(5)
Rating: 5 stars
04/24/2006
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 before I pureed it. I agree that it would be great with the addition of almost any kind of meat. Will absolutely be making it again Read More
(4)
Rating: 3 stars
05/28/2007
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. Read More
(3)