Curried Vegetable-Rice Soup
Prep and Cook Time 16 minutes
YIELD Makes 4 servings
|1||package (16 ounces) frozen vegetable medley, such as broccoli, cauliflower, sugar snap peas and red bell peppers|
|1||can (about 14 ounces) vegetable broth|
|3/4||cup uncooked instant brown rice|
|2||teaspoons curry powder|
|1/2||teaspoon hot pepper sauce or to taste|
|1||can (14 ounces) unsweetened coconut milk|
|1||tablespoon fresh lime juice|
- Combine vegetables and broth in large saucepan. Cover; bring to a boil over high heat. Stir in rice, curry powder, salt and pepper sauce; reduce heat to medium-low. Cover and simmer 8 minutes or until rice is tender, stirring once.
- Stir in coconut milk; cook 3 minutes or until heated through. Remove from heat. Stir in lime juice. Ladle into shallow bowls and serve immediately.
For a less rich soup with less fat and calories, substitute light unsweetened coconut milk. Most large supermarkets carry this in their international foods section.
This recipe appears in: Asian
|Saturated Fat||19 g|
|Total Fat||22 g|
|Calories from Fat||56 %|
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