Servings 1 mug uncooked tan rice
2 mugs water
3 tablespoons olive oil
1 sweet onion, cleaved
4 cloves garlic, minced
1/4 mug hacked crisp ginger root
1 mug hacked carrots
4 mugs hacked broccoli
1 red ringer pepper, diced
1 (14 ounce) can light coconut milk
6 mugs vegetable soup
1 mug white wine
3 tablespoons fish sauce
2 tablespoons soy sauce
3 Thai chile peppers
2 tablespoons cleaved crisp lemon grass
1 tablespoon Thai pepper garlic sauce
1 teaspoon saffron
3/4 mug plain yogurt
new cilantro, for topping
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PREP
15 mins
COOK
1 hr 15 mins
Prepared IN
1 hr 30 mins
Bearings
Heat the rice and water to the point of boiling in a pot. Spread, diminish hotness to low, and stew 45 minutes.
Heat the olive oil in a substantial pot over medium hotness, and cook the onion, garlic, ginger, and carrots 5 minutes, until delicate. Blend in broccoli, red chime pepper, coconut milk, soup, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Stew 25 minutes.
Put soup in clusters into a blender or nourishment processor, and mix until smooth and rich. Come back to the pot, and blend in yogurt and cooked rice. Top with cilantro to serve.
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