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Thai Curry Red Rice Soup [Vegan, Gluten-Free]

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Ultimate comfort food for the cold weather! The combination of flavorful Thai spices and healthy sprouted red rice along with mixed vegetables will make you want to eat the whole pot by yourself. A complete weeknight meal is ready in about 30 minutes and is so satisfying.

Thai Curry Red Rice Soup [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan

Ingredients

Curry Powder:

  • 1/2 teaspoon coriander seeds, crushed
  • 1/4 teaspoon crushed black pepper
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon cumin powder, dry roasted
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper powder
  • 1 teaspoon unsweetened dry coconut flakes

Others:

  • 1 teaspoon olive oil
  • 1/2 teaspoon dried garlic
  • 1/2 teaspoon white sesame seeds
  • 4 Thai basil leaves
  • 1/2 cup red onions, chopped
  • 1/2 cup broccoli florets
  • 1/4 cup baby corn, chopped
  • 1/4 cup julienned carrots
  • 1/4 cup sprouted red rice, rinsed
  • 1/2 cups unsweetened coconut milk
  • 2 cups vegetable broth
  • 1/4 cup water
  • Lemon juice according to taste

Preparation

  1. In a glass bowl combine all the ingredients for the curry powder and keep it aside.
  2. Heat a nonstick pan/wok and add oil, garlic, sesame seeds, Thai basil leaves.
  3. Immediately add onions and sauté well for a minute.
  4. Add broccoli, baby corn and carrots and mix again.
  5. Now add curry powder and mix well so that the vegetables are well coated.
  6. Now add red rice and coconut milk into the pan. Cover with a lid and cook on a low flame for approximately 10 minutes or until the milk is all absorbed. (Don’t let it burn.)
  7. Now add vegetable broth and water and cook covered on a low flame for 15 minutes or until the rice is tender, soft and chewy.
  8. Just before serving add few drops of lemon juice and enjoy.

Nutrional Information

Coriander powder can also be used instead of coriander seeds.

This recipe is spicy so feel free to change the measurement of black pepper, chili powder and cayenne pepper to 1/8 teaspoon each.

Curry powder can be made ahead of time and stored in a glass jar container with a tight lid for three weeks. In this case don’t add coconut flakes to it. When ready to use, just mix the unsweetened coconut flakes into the curry powder and enjoy.

If you like softer red rice, cook for five more minutes before turning off the flame. Make sure to cook in low-medium flame covered. Since this recipe calls for cooking in a low flame covered for the rice to acquire the right texture, it may take few extra minutes to cook.

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AUTHOR & RECIPE DETAILS


photo

Healthy and meat-free Indian dishes for the entire family. I’m Gunjan Dudani, founder of Kiipfit, where I share some of my healthy recipes and health tips which can be incorporated into our daily lives. After losing about 65 pounds in a year’s time naturally and in my endeavor of setting a healthy lifestyle example to my daughter I learned the importance of being healthy, fit, and active and explored the great potential of healthy food ingredients and hence I started blogging to share my journey with you all.


 

 

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17 comments on “Thai Curry Red Rice Soup [Vegan, Gluten-Free]”

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Bianca Pellet
1 Years Ago

Genevieve Seri


Reply
Amy Little Salmon
1 Years Ago

Barbara -- maybe give this a try?


Reply
Barbara Bassett
11 Nov 2015

Maybe..

Cesar S Moran
1 Years Ago


Reply
Cooking Traditions with Magli
1 Years Ago

Amazing


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Olivia Anna Isabell
1 Years Ago

Pigge Marie Åberg


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John William Summitt
1 Years Ago

Leila AlwaysSmiles


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Nancygail Laidlaw
1 Years Ago

Like


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Nancygail Laidlaw
1 Years Ago

Like


Reply
Nancygail Laidlaw
1 Years Ago

Like


Reply
Bill Walton
1 Years Ago

.....if I send you my address, will you please send me a large container of that delicious soup????.....thank you ever so much!!!...lol


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