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    You are in: Home / Recipes / Curried Rice & Vegetable Soup Recipe
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    Curried Rice & Vegetable Soup

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on May 31, 2010

      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.

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    • on September 26, 2011

      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.

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    • on July 05, 2013

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

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    Nutritional Facts for Curried Rice & Vegetable Soup

    Serving Size: 1 (436 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 354.4
     
    Calories from Fat 206
    58%
    Total Fat 22.8 g
    35%
    Saturated Fat 19.6 g
    98%
    Cholesterol 0.0 mg
    0%
    Sodium 383.3 mg
    15%
    Total Carbohydrate 35.2 g
    11%
    Dietary Fiber 5.6 g
    22%
    Sugars 0.1 g
    0%
    Protein 7.7 g
    15%

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