Thai Curry Red Rice Soup

This Thai Curry Red Rice Soup gets ready only in about 30 minutes and is a complete week night meal. The flavors of homemade spices and fresh herbs make it even more desirable.

Course Soup

Cuisine Asian

Keyword Thai coconut curry soup, Thai curry rice soup, Thai curry soup, Thai curry soup vegan, Thai soup

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 219kcal

Author Gunjan

Ingredients

For curry powder

1/2 tsp coriander seeds
1/4 tsp crushed black pepper
1/2 tsp turmeric powder
1/2 tsp mustard powder
1/2 tsp cumin powder
1/4 tsp ginger powder
1/4 tsp chili powder
1/4 tsp cayenne pepper powder
1 tsp unsweetened dry coconut flakes

Others

1 tsp olive oil
1/2 tsp dried garlic
1/2 tsp white sesame seeds
4 large Thai basil leaves
1/2 cup chopped red onion
1/2 cup broccoli florets
1/4 cup chopped baby corn
1/4 cup julienned carrots
1/4 cup red rice (rinsed)
1/2 cup unsweetened coconut milk
2 cups vegetable broth
1/4 cup water
Lemon juice as per taste

Instructions

In a glass bowl combine all the ingredients for the curry powder and keep it aside.
Heat a nonstick pan/wok and add oil, garlic, sesame seeds, Thai basil leaves.
Immediately add onions and saute well for a minute.
Add broccoli, baby corn and carrots and mix again.
Now add curry powder and mix well so that the vegetables are well coated.
Now add red rice and coconut milk into the pan. Cover with a lid and cook on a low flame for approximately 10 minutes or until the milk is all absorbed. (Don’t let it burn).
Now add vegetable broth and water and cook covered on a low flame for 15 minutes or until the rice is tender, soft and chewy.
Just before serving add few drops of lemon juice and enjoy.

Notes

Coriander powder can also be used instead of coriander seeds.
This recipe is spicy so feel free to change the measurement of black pepper, chili powder and cayenne pepper to 1/8 tsp each.
Curry powder can be made ahead of time and stored in glass jar container with a tight lid for 3 weeks. In this case don’t add coconut flakes to it. Just when ready to use mix unsweetened coconut flakes to the curry powder and enjoy.
If you like softer red rice then cook for 5 more minutes before turning off the flame. Make sure to cook in low-medium flame covered.
Brown rice can also be substituted for red rice.
Since this recipe calls for cooking in a low flame covered for the rice to acquire the right texture it may take few extra minutes to cook.

Nutrition