Thai-style cauliflower and mushroom soup


2 tsp vegetable oil
1″ fresh galangal, chopped or use fresh ginger
3 green onions, chopped
2 tsp lemongrass, chopped
1/2 lb mushrooms, sliced
3/4 lb fresh cauliflower, cut up
1 qt chicken broth
2 tsp thai red curry paste
1 tsp salt
Black pepper to taste
8 lemon slices
1/2 cup plain yogurt
Julienned basil leaves

How to prepare

(1) in a lg 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 lg pan Repeat with remaining mixture
(6) serve hot, garnished with a thin slice of lemon, a sm dollop of yogurt, and Julienned basil leaves based loosely on my “spicy curried broccoli soup” recipe Created by gabi shahar, november 1995 yield: 8 servings.

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