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Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Curried Vegetable-Rice Soup
Prep and Cook Time: 16 minutes
Yield: Makes 4 servings
Ingredients:
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 salt
1/2
teaspoon hot pepper sauce or to taste
1
can (14 ounces) unsweetened coconut milk
1
tablespoon fresh lime juice
Preparation:
1.
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.
2.
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.
Lighten Up
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.
Nutritional Information:
| Serving Size: | |
| Fiber | 4 g |
| Carbohydrate | 32 g |
| Saturated Fat | 19 g |
| Total Fat | 22 g |
| Calories from Fat | 56 % |
| Calories | 343 |
| Protein | 6 g |
| Sodium | 774 mg |
Dietary Exchange:
| Fat | 4-1/2 |
| Vegetable | 2 |
| Starch | 1 |
This recipe appears in:
Asian
