Thai-style cauliflower and mushroom soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Vegetable oil |
| 1 | Inch fresh galangal, chopped | |
| ; Or use fresh ginger | ||
| 3 | Green onions, chopped | |
| 2 | tablespoons | Lemongrass, chopped |
| ½ | pounds | Mushrooms, sliced |
| ¾ | pounds | Fresh cauliflower, cut up |
| 1 | quart | Chicken broth |
| 2 | tablespoons | Thai Red Curry Paste |
| 1 | teaspoon | Salt |
| Black pepper to taste | ||
| 8 | Lemon slices | |
| ½ | cup | Plain yogurt |
| Julienned basil leaves | ||
Directions
(1) In a large saucepan, heat the oil and fry the ginger, green onions and lemongrass for a few minutes.
(2) Add the mushrooms and fry two minutes.
(3) Add the cauliflower, broth, red curry paste, salt and pepper.
(4) Bring to a boil. Reduce heat and simmer, covered, for 8 to 10 minutes or until cauliflower is just tender.
(5) Place about two cups of the mixture at a time into a blender container. Cover and pulse until coarsely blended (leave a few chunks). Pour into bowl or another large pan. Repeat with remaining mixture.
(6) Serve hot, garnished with a thin slice of lemon, a small dollop of yogurt, and julienned basil leaves.
Based loosely on my "Spicy Curried Broccoli Soup" recipe.
Created by Gabi Shahar, November 1995.
Submitted By GABI SHAHAR On 11-25-95