Curried Rice & Vegetable Soup
- 1 (16 ounce) package frozen mixed vegetables (broccoli, cauliflower, sugar snap peas, red bell peppers)
- 1 (14 ounce) can vegetable broth
- 1 1/2 cups water
- 3/4 cup instant brown rice, uncooked
- 2 teaspoons curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon hot pepper sauce, to taste
- 1 (14 ounce) can unsweetened coconut milk
- 1 tablespoon fresh lime juice
- Combine water, broth, & vegetables in a large saucepan. Bring to a boil then stir in the rice, curry, salt, & pepper sauce.
- Reduce to medium-low then cover & simmer for 8 minutes or until rice is tender.
- Stir in the coconut milk & continue to cook for 3 minutes or until heated. Remove from the heat & stir in the lime juice.
- Ladle into bowls & serve immediately.
broccoli, vegetable broth, water, instant brown rice, curry powder, salt, hot pepper sauce, unsweetened coconut milk, lime juice
Taken from www.food.com/recipe/curried-rice-vegetable-soup-383881 (may not work)