Tag Archives: Stock (food)

One Of My All-Time Favourite Soups

Fresh herbs, fresh spices and vegetables sold ...
Image via Wikipedia

This soup recipe is absolutely gorgeous – its actually made with coconut milk, Thai spices and cauliflower, but I’ve found that if I actually say to people, “try this cauliflower soup, it’s gorgeous”, I don’t actually get past the word ‘cauliflower’ before people are pulling faces!  So, if you do like cauliflower,and you’re a fan of Thai food then try this out – I absolutely promise that you won’t be disappointed.

Cauliflower photographed in Woolworths store i...

Image via Wikipedia

I should mention at this point that I’m going to give you the long winded version, which involves making the stock before any thing else.  It’s a good way to start;  if you don’t want to make the soup straight away then you can refrigerate the stock, and the flavours will intensify upon standing which makes the final result even more sublime than usual.  So, here we go…

THAI CAULIFLOWER AND COCONUT SOUP

 

Stock Ingredients

1.5 litres vegetable stock

2-3 lemon grass stalks, crushed

grated rind of 1 lime

3 garlic cloves, crushed

5-6 slices of galangal, or 2-3 tsps galangal paste

8 coriander roots, crushed

Other Ingredients

3 mixed chillis, (whichever preferred), seeds removed, sliced

1 large cauliflower, broken up into small florets

400ml tin of coconut milk

2tbsps Nam Pla (Thai fish sauce)

1-2 tbsps fresh lime juice

Chopped coriander to garnish

Make up the stock, using cubes, or pre-made.  Add all the other stock ingredients, bring to a rolling boil, then turn heat right down and simmer, lid on, for 30-35 mins.  After the stock has been simmering for around 15 minutes, slice up the scallions/ spring onions,the mixed chillis, and the cauliflower.  Heat the oil in a large pan, and add the onions and the chillis.  Fry gently for a couple of minutes, then add the cauliflower and fry on a slightly higher heat until slightly browned.  Strain the stock and add just the liquid to the pan.  then add the coconut milk, bring to the boil and turn heat right down to a simmer.  Add then 1-2 tsps of Thai fish sauce and continue to simmer, with the lid on, for 30 minutes.  If you like your soup smooth, then take off the heat and whizz with a hand blender, or in batches in a food blender till smooth.  Then, add lime juice, to taste, a sprinkling of chopped coriander leaves, and serve.  Just too luscious for words…..

 

 

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