Suzanne’s Thai Broccoli/Cauliflower Soup

By Cooky

Ingredients

• Moderately hot
• Makes about 3.5 cups
• 3 cups chicken broth
• 1/3 cups wild rice, rinsed and drained
• 1/2 cup thinly sliced green onions (about 4)
• 3/4 cup coconut milk (regular or lite)
• 1/4 cup 1% milk
• 2 T all purpose flour
• 1/4 tsp dried thyme (or 1 tsp fresh, snipped)
• 1/8 tsp black pepper
• 1/2 cup broccoli and/or cauliflower
• 1 T cooking sherry
• 1 T fish sauce (found in the specialty food section)
• 1/2 tsp red pepper flakes (or use less if you wish)

Preparation

Step 1

1. In a medium saucepan, combine the broth and the uncooked wild rice.
2. Bring to a boil and reduce heat.
3. Cover and simmer for 40 minutes.
4. Stir in green onions, cook for 5-10 minutes more or until the rice is tender.
5. Combine coconut milk, 1% milk, flour, thyme and pepper. Stir into the rice mixture along with vegetables.
6. Cook and stir till thickened and bubbly.
7. Cook and stir for 1 minute more.
8. Stir in sherry, fish sauce and pepper flakes.
9. Heat through.