Serves 4
Prep Time 15 mins
Duration 20 mins

Ingredients

• 3 tbsp vegetable oil
• 1 medium onion, finely sliced
• 2 tsp ginger, minced
• 4 cloves garlic, minced
• 1 stalk lemon grass, finely sliced
• 1 fresh chilli
• 1 litre vegetable stock
• 50 gm long grain brown rice
• 4 medium carrots, sliced
• 2 tsp ground cumin
• 400 gm coconut milk
• 1 tbsp soy sauce
• 0.5 lime, juice
• fresh coriander, to garnish

Method

1. Pop the vegetable oil in a large saucepan.
2. Stir fry the onion, garlic, or ginger, lemon grass and fresh chilli for a minute.
3. Add the vegetable stock and brown rice, and bring the mixture to the boil.
4. Throw in the carrots and cumin.
5. Next, lower the heat and carry on cooking for a further 30 minutes until the rice and carrots are soft.
6. If you need to add a little more vegetable stock, by all means, do so.
7. Pour in the coconut milk and stir thoroughly.
8. Purée the soup in a blender and return the soup to the saucepan to heat through on a medium heat.
9. Mix in the soy sauce, and lime juice.
10. Ladle into bowls, scatter on fresh coriander and enjoy!

Nutritional Value

(per serving)

Calories 265 kcal
Total Fat 23 gm
Saturated Fat 12 gm
Carbohydrates 18 gm
Fibre 2 gm
Protein 3 gm