Spicy Thai Coconut Soup (Vegetarian)

Submitted by Chef Kirsten 1

"A vegetarian version of my good friend's recipe. She said it tasted just like the stuff she had back in Thailand, except I've taken out the chicken and fish sauce and replaced it with lentils and soy sauce. Still excellent!"

 

• Ready In: 1hr 20mins
• Ingredients: 11
• Yields: 4 bowls
• Serves: 4-6

ingredients

• 236.59 ml carrot, grated
• 236.59 ml red pepper, diced
• 236.59 ml onion, minced
• 3 garlic cloves, minced
• 236.59 ml brown rice, cooked
• 236.59 ml red lentil, cooked
• 14.79 ml brown sugar
• 14.79 ml chili paste
• 1 stalk lemongrass, cracked so the inside shows
• 709.77-946.36 ml vegetable broth
• 226.79 g can coconut milk

directions

1. Heat the oil in the pan. Add onion, grated carrot and red pepper. Simmer until onion is nearly translucent.
2. Add minced garlic and simmer for one more minute.
3. Add already-cooked brown rice, lentils, lemongrass, brown sugar, chili paste and broth.
4. Stir and heat for 5 minutes.
5. Add can of coconut milk and simmer for 15 minutes.
6. Remove lemongrass stalks and enjoy!