Suzanne’s Thai Broccoli/Cauliflower Soup [Moderately Hot]

By Cooky

Ingredients

• 3 3 3 cups chicken broth
• 1/3 1/3 1/3 cup wild rice, minced and drained
• 1/2 1/2 1/2 cup sliced green onion
• 3/4 3/4 3/4 cup coconut milk
• 1/4 1/4 1% cup of 1% milk
• 2 2 2 tablespoons all-purpose flour
• 1/4 1/4 1 teaspoon dried thyme [or 1 teaspoon fresh, snipped]
• 1/8 1/8 1/8 teaspoon black pepper
• 1/2 1/2 1/2 cup broccoli and/or cauliflower [or puréed veggies]
• 1 1 1 tablespoon cooking sherry
• 1 1 1 tablespoon fish sauce [found in the specialty food section]
• 1/2 1/2 1/2 teaspoon red pepper flakes [or use less if you wish]

Preparation

Step 1

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