About this recipe: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.
190g uncooked brown rice
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
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Method Prep:15min › Cook:45min › Ready in:1hr
Bring the rice and water to the boil in a saucepan. Cover, reduce heat to low and simmer 45 minutes.
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.
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.