Thai Vegetable and Rice Soup

    1 hour

    A sweet and spicy soup, which is jam-packed with vegetables and rice. This soup is served with coriander and natural yoghurt, to help calm the heat. It's perfect for those cold winter nights.

    33 people made this

    Serves: 12 

    • 190g uncooked brown rice
    • 475ml water
    • 3 tablespoons olive oil
    • 1 onion, chopped
    • 4 cloves garlic, finely chopped
    • 4 tablespoons chopped fresh root ginger
    • 2 medium carrots, chopped
    • 350g chopped broccoli
    • 1 red pepper, diced
    • 1 (400ml) tin light or reduced fat coconut milk
    • 1.5 litres vegetable stock
    • 250ml white wine
    • 3 tablespoons fish sauce
    • 2 tablespoons soy sauce
    • 3 Thai chillies
    • 2 tablespoons chopped fresh lemon grass
    • 1 tablespoon chilli garlic sauce
    • 1 teaspoon saffron
    • 175g natural yoghurt
    • 1 bunch fresh coriander, for garnish

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Bring the rice and water to the boil in a saucepan. Cover, reduce heat to low and simmer 45 minutes.
    2. Meanwhile, heat the olive oil in a large saucepan over medium heat and cook the onion, garlic, ginger and carrots 5 minutes, until tender. Mix in broccoli, red pepper, coconut milk, stock, wine, fish sauce, soy sauce, chillies, lemon grass, chilli garlic sauce and saffron. Simmer 25 minutes.
    3. Pour soup in batches into a liquidiser or food processor and blend until smooth and creamy. Return to the saucepan and mix in yoghurt and cooked rice. Top with coriander to serve.

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    Reviews in English (26)


    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.  -  04 Jul 2007  (Review from Allrecipes US | Canada)


    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.  -  11 Feb 2010  (Review from Allrecipes US | Canada)


    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.  -  21 Nov 2005  (Review from Allrecipes US | Canada)