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."

Ingredients

1 h 30 m {{adjustedServings}} servings 183 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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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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.
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Reviews

24
  1. 31 Ratings

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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...

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 ...

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...