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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Unsweetened coconut milk mat be found in the ethnic or Thai section of large supermarkets or in specialty food stores. If you are using Madras (hot) curry powder, omit the cayenne pepper. Ingredients:
1 tbsp vegetable oil |
1 small yellow onion |
2 tsp curry powder |
1 tsp bottled minced garlic |
1/4 tsp cayenne pepper |
14 oz unsweetened coconut milk |
14 oz chicken broth |
3/4 cup brown rice, instant |
1/2 tsp salt |
1 tbsp lime juice, fresh |
1 tbsp chopped cilantro (optional) |
Directions:
1. Heat oil in a large saucepan over medium heat
2. Coarsely chop onion, add oil and cook for 2 minutes
3. Add curry powder, ginger, and cayenne pepper and cook for 1 minute, stirring frequently
4. Add coconut milk, broth, rice and salt. Cover and bring to a boil over high heat. Reduce heat to low and stir soup. Cover and simmer for 8-10 minutes or until rice is tender
5. Stir in lime juice and sprinkle with cilantro
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