Curried Rice & Vegetable Soup

Total Time
Prep 5 mins
Cook 15 mins

I am posting this recipe here for safe keeping.

Ingredients Nutrition


  1. Combine water, broth, & vegetables in a large saucepan. Bring to a boil then stir in the rice, curry, salt, & pepper sauce.
  2. Reduce to medium-low then cover & simmer for 8 minutes or until rice is tender.
  3. Stir in the coconut milk & continue to cook for 3 minutes or until heated. Remove from the heat & stir in the lime juice.
  4. Ladle into bowls & serve immediately.
Most Helpful

10 stars! My family loved this soup and have requested that it be a regular. It was so easy to throw together since it just takes frozen vegetables and I had some leftover brown rice that I just added once I added the coconut milk. I used BRAGGs Liquid Aminos (it's like a low sodium soy sauce) to taste instead of using salt. Thanks! Made for ZWT6 Looney Spoon Phoodies.

Enjolinfam May 31, 2010

Pretty good soup which is so fast to put together. DD (toddler) and I thoroughly enjoyed this but DH didn't but he seems to not like any soup I make! I use frozen Thai mixed vegetables, Emirati Style Yellow Chicken Stock in place of the canned vegetable broth, some leftover cooked white Basmati rice, but I would like to try this with precooked brown rice, Iraqi Curry Powder, sea salt, to taste, no hot pepper sauce but we don't like a lot of heat, Thai coconut milk, plus the rest of the ingredients. I will make this again for DD and I maybe.

UmmBinat September 26, 2011

Light and hearty at the same time. I added some extra soy sauce and boullion

sofie-a-toast July 05, 2013