Rating: 4.5 stars
38 Ratings
  • 5 star values: 24
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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

Recipe Summary

prep:
15 mins
cook:
1 hr 15 mins
total:
1 hr 30 mins
Servings:
12
Yield:
12 servings
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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

183 calories; protein 4.4g; carbohydrates 21.4g; fat 7.4g; cholesterol 0.9mg; sodium 748.7mg. Full Nutrition
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