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Thai red curry cauliflower soup
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Warm up with a flavorful Thai cauliflower soup.
Ingredients:
  • 18.40 gm vegetable oil
  • 87.50 gm Thai red curry paste
  • 1kg cauliflower, chopped
  • 400g can coconut cream
  • 255.00 gm vegetable liquid stock
  • 82.50 ml fried shallots
  • 62.50 ml coriander sprigs
  • 1/2 long red chilli, thinly sliced
  • 2 tsp lime rind
Instructions:
  • 1. In a large saucepan over medium-high heat, heat oil until shimmering. 2. Cook the paste for 1 minute or until fragrant. 3. Stir in onion and cook for 2 minutes until slightly softened. 4. Toss in cauliflower and coat evenly. 5. Pour in coconut cream and stock, bring to a boil. 6. Cover and gently boil for 18 minutes until cauliflower is tender.
  • Blend the soup until velvety smooth, then incorporate fish sauce and sugar, and taste to adjust seasoning as needed.
  • Ladle the soup into bowls and garnish with shallots, coriander, chili, and citrus zest.

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