For a vegetarian option, substitute soy sauce for the fish sauce. Adjust the amount of Thai chile peppers to control the level of spiciness. If you don't have fresh lemon grass, you can use 1 tablespoon of lemon grass paste. For a richer flavor, toast the saffron threads in a dry pan for a minute before adding them to the soup. If you don't have white wine, you can substitute with additional vegetable broth. Naan bread is a good alternative to crusty bread.
Spicy Thai Vegetable Soup
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PREP TIME15 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 30 mins
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SERVING12 People
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VIEWS119
Transport yourself to the vibrant streets of Thailand with this aromatic and comforting vegetable soup. A symphony of sweet, spicy, and savory flavors dances on your palate, creating a truly unforgettable culinary experience. Serve with warm naan bread for dipping!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol1 mg
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Fiber3 g
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Protein4 g
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Saturated Fat3 g
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Sodium749 mg
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Sugar5 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
Step**Prepare the Rice (45 minutes):** In a medium saucepan, combine the brown rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the water is absorbed.
02
Step**Sauté Aromatics and Vegetables (5 minutes prep + 25 minutes simmer):** Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, garlic, ginger, and carrots. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Stir in the broccoli florets, diced red bell pepper, coconut milk, vegetable broth, white wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, and saffron. Bring to a simmer, then reduce heat and simmer for 25 minutes, allowing the flavors to meld together.
03
Step**Blend for Creaminess (5 minutes):** Carefully pour the soup in batches into a blender or food processor. Blend until smooth and creamy. Return the blended soup to the pot.
04
Step**Finish and Serve (2 minutes):** Gently stir in the yogurt and cooked rice into the soup. Heat through. Garnish with fresh cilantro leaves before serving.
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Joshua Weissnat
Jul 1, 2025I used vegetable broth instead of chicken broth and it was still fantastic.
Erna Sauer
Jun 2, 2025I added a can of diced tomatoes for extra texture and it was delicious!
Alek Ziemann
May 17, 2025Excellent recipe! The only change I made was using jasmine rice instead of brown rice as that's what I had on hand.
Aletha Wilderman
Feb 27, 2025I've made this soup several times now, and it's always a hit!
Santina Bradtke
Feb 12, 2025My family loved this soup, even my kids who are usually picky eaters.
Russell Gleason
Jan 24, 2025This soup is absolutely amazing! The flavors are so well-balanced, and it's surprisingly easy to make.
Dawson Reichel
Nov 14, 2024This recipe is a keeper!
Sadye Stokes
May 30, 2024Be careful with the chili peppers, this can get quite spicy!