1 pkg (16-oz) frozen vegetable medley
1 can vegetable broth
1/4 cup uncooked instant brown rice
2 tsp curry powder
1/2 tsp salt
1/2 tsp hot pepper sauce (more or less to suit your taste)
1 can (14-oz) unsweetened coconut milk
1 tbsp lime juice
In a large saucepan, combine the vegetables and broth; cover and bring to a boil over high heat.
Stir rice, curry powder, salt and hot sauce into the soup; reduce heat to medium-low; cover and simmer 8 minutes or until the rice is tender.
Stir the coconut milk into the soup and cook another 3 minutes or until heated through. Remove from the heat before stirring in the lime juice.
Yield: 4 servings
1/4 cup uncooked instant brown rice
2 tsp curry powder
1/2 tsp salt
1/2 tsp hot pepper sauce (more or less to suit your taste)
1 can (14-oz) unsweetened coconut milk
1 tbsp lime juice
In a large saucepan, combine the vegetables and broth; cover and bring to a boil over high heat.
Stir rice, curry powder, salt and hot sauce into the soup; reduce heat to medium-low; cover and simmer 8 minutes or until the rice is tender.
Stir the coconut milk into the soup and cook another 3 minutes or until heated through. Remove from the heat before stirring in the lime juice.
Yield: 4 servings
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