Thai Vegetable Soup Recipe

• 1 cup uncooked Brown Rice
• 2 cups Water
• 3 tbsp Olive Oil
• 1 chopped Sweet Onion
• 4 cloves Garlic, minced
• 1/4 cup Ffresh Ginger Root, chopped
• 1 cup Carrots, chopped
• 4 cups Broccoli, chopped
• 1 Red Bell Pepper, diced
• 1 (14 ounce) can Light Coconut Milk
• 6 cups Vegetable Broth
• 1 cup White Wine
• 3 tbsp Fish Sauce
• 2 tbsp Soy Sauce
• 3 Thai Chili Peppers
• 2 tbsp Fresh Lemon Grass, chopped
• 1 tbsp Thai Pepper Garlic Sauce
• 1 tsp Saffron
• 3/4 cup Plain Yogurt
• Fresh Cilantro, for garnish

• Bring the rice and water to a boil in a pot. Cover the pot, reduce heat to low, and simmer for 45 minutes.
• Heat olive oil in a large pot over medium heat, and cook onion, garlic, ginger, and carrots until they are tender.
• Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron.
• Mix well and let the soup simmer for 25 minutes.
• Pour the soup into a blender or food processor, in batches, and blend until smooth and creamy.
• Return the soup to the pot, and mix in yogurt and cooked rice.
• Top with cilantro and serve hot.