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Spicy Thai Vegetable Soup

Spicy Thai Vegetable Soup

  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
Krista

Krista

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 {{adjustedServings}} servings

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Original recipe yields 12 servings

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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

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

Aly
36

Aly

1/27/2008

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.

aakin
12

aakin

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.

Soup Loving Nicole
11

Soup Loving Nicole

2/16/2010

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.

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