Thai red curry cauliflower soup

Cooking Soups Thai red curry cauliflower soup

Ward off the winter chills with this spicy Thai cauliflower soup.

Lables: High fibre Low carb Low kilojoule Lower gi Vegetarian Egg free Gluten free Lactose free Wheat free
  1. Heat oil in a large saucepan over medium-high heat. Cook paste for 1 minute or until fragrant. Add onion and cook, stirring, for 2 minutes to soften slightly. Add cauliflower and toss to coat. Add coconut cream and stock and bring to the boil. Gently boil, covered, for 18 minutes or until cauliflower is tender.
  2. Blend soup until smooth. Stir through fish sauce and sugar and check seasoning.
  3. Divide soup between bowls. Top with shallots, coriander, chilli and rind.

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1 tbsp vegetable oil
1/4 cup Thai red curry paste
1 brown onion, chopped
1kg cauliflower, chopped
400g can coconut cream
1 cup vegetable stock
1 tbsp fish sauce
1 tbsp brown sugar
1/3 cup fried shallots
1/4 cup coriander sprigs
1/2 long red chilli, thinly sliced
2 tsp lime rind

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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