Some of the measurements and ingredients are different than actual to get the correct calorie count. Read receipe to get correct amounts!

Ingredients

424	grams onion
4	garlic clove
133	grams ginger
54	grams (knorr) stock, vegetable
6	cups water
1 1/2	red pepper, hot, chili
1/3	cup White Rice
1	tbls cumin
1/2	tsp nutmeg
1	cup lemongrass
640	grams carrots
137	grams Coconut Milk
1	oz soy sauce
1/4	cup lime juice
2	tbls olive oil

Directions

1. mix six cups of boiling water with 2 bullion cubes set aside
   
   
2. peel and chop 11-12 carrots set aside
   
   
3. chop 1.5 large onions
   
   
4. slice four cloves garlic
   
   
5. peel and chop 4 thumb size pieces of garlic
   
   
6. thinly slice two stalks of lemon grass
   
   
7. dice 1.4 thai chili
   
   
8. Heat 2 tbls olive oil in large soup pot
   
   
9. add above ingredients and sautee about 3 minutes
   
   
10. add 1/3 cup jasmine rice and stock from above
    
    
11. bring to a boil
    
    
12. add carrots
    
    
13. add 1-2 tbls cumin, 2 tsp cardamon, 1/2 tsp freshly grated nutmeg
    
    
14. reduce heat to medium, cover and simmer about 15 minutes until rice and carrots are done
    
    
15. add 1 can lite coconut milk and stir
    
    
16. puree in batches in blender (don't put top on tightly it will explode)
    
    
17. return to pan and warm
    
    
18. add tamari or soy sauce to taste (1-2 tbls)
    
    
19. add lime juice to taste (juice of 1-2 limes)
    
    
20. white peper to taste
    
    
21. top with fresh basil and/or cilantro
    
    
22. this makes about 9 servings (1.5 cups each)
    
    
23. Frezzes well
    
    

Categories

Vegetables, Soup, Asian, Thai, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol High in dietary fiber Very high in manganese Very high in vitamin A Very high in vitamin C