Sweet & Spicy Thai Veggie Soup

Servings: 12

Preparation Time: 15 minutes

Cooking Time:  1 hour 15 minutes

Ingredients

• 6 cups vegetable broth
• 4 garlic cloves, minced
• 4 cups of chopped broccoli
• 3/4 cup plain yogurt
• 3 Thai chili peppers
• 3 tbsp. of olive oil
• 3 tbsp. of fish sauce
• 2 tbsp. of soy sauce
• 2 tbsp. of chopped fresh lemongrass
• 2 cups of water
• 1/4 cup of chopped fresh ginger root
• 1 x 14 oz. can of light coconut milk
• 1 tsp. of saffron
• 1 tbsp. of Thai pepper garlic sauce
• 1 sweet onion, chopped
• 1 red bell pepper, diced
• 1 cup of white wine
• 1 cup of uncooked brown rice
• 1 cup of chopped carrots
• Fresh cilantro, for garnish

Instructions

1. Add the water and rice to a pot and bring to a boil. Reduce the heat and cover to cook for 45 minutes.

2. Put a large pot over medium heat. Heat the oil and add the onion, garlic, carrots, and ginger. Cook for around 5 minutes, until carrots begin to tender.

3. Add the broccoli, bell pepper, broth, coconut milk, soy sauce, wine, fish sauce, chili peppers, lemongrass, saffron, and the garlic sauce. Stir while simmering for 25 minutes.

4. Once cooked, add to a blender or processor and blend until you have a creamy texture.

5. Add back to the pot and add the yogurt with the cooked rice.

6. Heat through and garnish with cilantro when serving.