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

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