INGREDIENTS
1
package (16 ounces) frozen vegetable medley, such as broccoli, cauliflower, sugar snap peas and red bell peppers
1
can (about 14 ounces) vegetable broth
3/4
cup uncooked instant brown rice
2
teaspoons curry powder
1/2
teaspoon salt
1/2
teaspoon hot pepper sauce or to taste
1
can (14 ounces) unsweetened coconut milk
1
tablespoon fresh lime juice
PREPARATION:
- Combine vegetables and broth in large saucepan. Cover; bring to a boil over high heat. Stir in rice, curry powder, salt and pepper sauce; reduce heat to medium-low. Cover and simmer 8 minutes or until rice is tender, stirring once.
- Stir in coconut milk; cook 3 minutes or until heated through. Remove from heat. Stir in lime juice. Ladle into shallow bowls and serve immediately.
Lighten Up
For a less rich soup with less fat and calories, substitute light unsweetened coconut milk. Most large supermarkets carry this in their international foods section.
This recipe appears in:
Asian
NUTRITIONAL INFORMATION:
Fiber
4 g
Carbohydrate
32 g
Saturated Fat
19 g
Total Fat
22 g
Calories from Fat
56 %
Calories
343
Protein
6 g
Sodium
774 mg
DIETARY EXCHANGE:
Fat
4-1/2
Vegetable
2
Starch
1
