SPICY THAI COCONUT SOUP (VEGETARIAN)
A vegetarian version of my good friend's recipe. She said it tasted just like the stuff she had back in Thailand, except I've taken out the chicken and fish sauce and replaced it with lentils and soy sauce. Still excellent!
Provided by Chef Kirsten 1
Categories Rice
Time 1h20m
Yield 4-6 bowls, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in the pan. Add onion, grated carrot and red pepper. Simmer until onion is nearly translucent.
- Add minced garlic and simmer for one more minute.
- Add already-cooked brown rice, lentils, lemongrass, brown sugar, chili paste and broth.
- Stir and heat for 5 minutes.
- Add can of coconut milk and simmer for 15 minutes.
- Remove lemongrass stalks and enjoy!
Nutrition Facts : Calories 605.2, Fat 12.3, SaturatedFat 9.7, Sodium 54.4, Carbohydrate 108.8, Fiber 9.3, Sugar 39, Protein 17.6
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