Thai Coconut Soup Rice

Many moons ago, I went to my local supermarket and perused the Amy's soups section, as I normally do. I picked up my usual favorites: No Chicken Noodle, Minestrone, and Vegetable Barley. Then my eyes stopped on the soup to end all soups, Thai Coconut. I had to have it. I love Thai flavors, I love coconut, I knew this was going to be a party in my mouth.

I bought 4 cans, and made one for dinner that night. I sadly wasn't SOUPer blown away by this (badum chh). I liked the Thai flavors, but it was sadly lacking. This soup watery was full of broth, and not too much else. I like soups that are hardy, and while I loved the Thai basil, bits of tofu, and veggies, it just wasn't enough.

I actually had photos from the first time I tried this soup saved in a folder on my computer for a future blog post for ages. But the more i thought about it, the more I didn't wan't to share a food that I wasn't pleased with. After all, this blog is about food I like to eat.

Even though I wasn't a fan, I didn't want the soup to go to waste, so I slowly made my way through the stock I had picked up on the first day I got it. One day, all the parts of my brain decided to work together. A number of times Ben and I have used soup broth to make rice, in addition to water. Thai Coconut Soup Rice was born!



What you need:



1 can of Amy's Thai Coconut Soup
1.5 cup of rice, dry

What do to:
Measure out the rice, and pour it into a medium pot.
Pour the soup into a measuring cup.
Using a fork, fish out the solid pieces in the soup, and scoop them into a small bowl, leaving the soup broth in the measuring cup.



There should be about a cup of broth left.



Pour the 1 cup of soup broth in with the rice, then pour in an additional 2 cups of water.
Stir the rice, broth, and water together, cover the pot, then bring to a boil.
Once the water is boiling, turn the heat down to low, and let simmer for 16 minutes.
DO NOT remove the lit until the end of the 15 minutes.
Once the rice is fully cooked, stir in the reserved soup veggies. Serve hot.









The perfection of this rice is that all the ingredients are already in the soup, so you don't need to add anything else! I loved the light, coconut flavor, the sweet and tasty veggies, and, of course, the Thai basil. The rice was nice and creamy, and had a built-in protein: the tofu from the soup! This would be great as a side, or a meal on its own. Oh, and its vegan too!

What other soups should I try to make rice? Will you try this Thai Coconut Soup Rice?

Bye from the Veggie Side!