Thai Vegetable Soup

Thai Vegetable Soup

Thai Vegetable Soup

Ingredients

• 1 cup uncooked brown rice
• 2 cups of water
• 3 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1/4 cup ginger root, chopped
• 1 cup carrot, chopped
• 1 cup broccoli, chopped
• 1 red bell pepper, diced
• 2 small cups coconut milk
• 6 small cups vegetable broth
• 1 small cup white wine
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 3 Thai chili peppers
• 2 tablespoons lemon grass, chopped
• 1 tablespoon Thai pepper garlic sauce
• 1 teaspoon saffron
• 3/4 cup plain yogurt
• Fresh coriander, for garnish 

Method

1. Bring the rice and water to a boil over medium heat. Cover the vessel and let it cook for about 20 minutes.
2. Now, heat the olive oil in a large pot over medium heat and cook the onion, garlic, ginger and carrot for about 5 minutes. Then, mix in the broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Let it cook for about 20 minutes.
3. Once cooked, pour the soup in batches into a blender or food processor and blend, until smooth and creamy. Return to the pot and mix in the yogurt and cooked rice. Garnish it with some coriander.