Curried Vegetable-Rice Soup

Curried Vegetable-Rice Soup

Curried Vegetable-Rice Soup

Prep and Cook Time 16 minutes


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 salt
1/2 teaspoon hot pepper sauce or to taste
1 can (14 ounces) unsweetened coconut milk
1 tablespoon fresh lime juice


  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

Calories 343
Calories from Fat 56 %
Total Fat 22 g
Saturated Fat 19 g
Carbohydrate 32 g
Fiber 4 g
Protein 6 g
Sodium 774 mg

Dietary Exchange

Starch 1
Vegetable 2
Fat 4-1/2

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