[Red Thai Curry Cauliflower Soup]
Source: Times Colonist - Erik Akis
Ingredients
- 1 ½ tablespoons vegetable oil
- ½ medium onion, finely diced
- 1 small celery rib, finely diced
- 2 teaspoons chopped fresh ginger
- 1-3 teaspoon red Thai curry paste
- 1 (14 oz.) can coconut milk
- 1 tablespoon brown sugar
- 1 tablespoon fresh lime juice
- 2 ¼ cups chicken or vegetable stock mixed with 4 tsp cornstarch
- ½ medium cauliflower, cut into small, soupspoon-sized florets
- 2-3 tablespoons chopped cilantro
- * salt to taste
Directions
1. Heat the oil in a pot set over medium heat. |
2. Add the onion, celery and ginger and cook 3-4 minutes. |
3. Add the curry paste and cook 2 minutes more. |
4. Mix in the coconut milk, brown sugar, lime juice and stock/cornstarch mixture and bring to a simmer. |
5. Add the cauliflower, return to a simmer, and simmer 5 minutes more, or until the cauliflower is tender. |
6. Stir in cilantro, season with salt and serve. |
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