This is becoming a staple during the cold weather for breakfast more than any other time. It is so easy and so warming and hearty. We keep it warm and we all just grab a bowl when we feel like it.
- 1 can of organic coconut milk full fat
- 32 ounces of Vegetable Broth
- 1/4 to 1/2 TBSP of Curry Powder
- 1 tsp Better than Boullion Vegetable broth concentrate
- Sea Salt to taste
- Lime juice to taste
- 2 cups sushi rice or any preferred rice – we cook it in the instant pot
- Cilantro
Take everything but the sushi rice and cilantro and put it in a pot on the stove. Turn on medium bring to a simmer for a couple minutes. I like to cook the sushi rice in the instapot. Any rice will do but we just like the texture of sushi rice. Put the rice in a mug or bowl and then top with coconut curry broth, add some chopped cilantro to the top of your soup if you prefer.
