Super Foods: Spicy Thai Vegetable Soup

1 cup uncooked brown rice2 cups water3 tablespoons olive oil1 sweet onion, chopped4 cloves garlic, minced1/4 cup chopped fresh ginger root1 cup chopped carrots4 cups chopped broccoli1 red bell pepper, diced1 (14 ounce) can light coconut milk6 cups vegetable broth1 cup white wine3 tablespoons fish sauce2 tablespoons soy sauce3 Thai chile peppers2 tablespoons chopped fresh lemon grass1 tablespoon Thai pepper garlic sauce1 teaspoon saffron3/4 cup plain yogurtfresh cilantro, for garnishBring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes. 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. Amount Per Serving  Calories: 178 | Total Fat: 7.3g | Cholesterol: < 1mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 178

Total Fat: 7.3gCholesterol: < 1mgSodium: 746mgTotal Carbs: 20.7g    Dietary Fiber: 3.2gProtein: 4.5g VIEW DETAILED NUTRITION
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