Thai red curry cauliflower soup
Experience a burst of flavors with our Thai Red Curry Cauliflower Soup, a hearty blend of spicy curry paste, creamy coconut milk, and savory vegetable broth. Infused with aromatic onions, shallots, and fresh coriander leaves, this dish is perfectly balanced with a dash of fish sauce, brown sugar, and tangy lime zest. Topped with fiery red hot chili peppers, it's a comforting and exotic taste sensation in a bowl.
Cook time 20 min
Prep time 10 min
Ingredients:
1 tbsp olive oil1/3 cup curry paste
1 onion
1 cauliflower
2 cups coconut milk
1 cup vegetable broth
1 tbsp fish sauce
2 tsp brown sugar
4 shallots
1/4 cup coriander leaves
2 red hot chili peppers
1 tbsp lime zest
Thai Red Curry Cauliflower Soup is a delightful and aromatic dish that combines the bold flavors of Thai cuisine with the wholesome goodness of cauliflower. This vegan-friendly soup is perfect for cooler days and serves as a comforting and nutritious meal that's sure to impress your taste buds.
Instructions:
- Chop the onion and shallots.
- Cut the cauliflower into small florets.
- Slice the red hot chili peppers and chop the coriander leaves.
- Zest the lime.
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and shallots to the pot and sauté until they become translucent, about 5-7 minutes.
- Stir in the Thai red curry paste and cook for another 2-3 minutes, stirring frequently to release the flavors.
- Add the cauliflower florets to the pot, stirring to coat them in the curry paste.
- Pour in the coconut milk and vegetable broth. Stir to combine.
- Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the cauliflower is tender.
- Once the cauliflower is soft, remove the pot from the heat.
- Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth. Be careful of the hot liquid.
- Return the blended soup to the pot and place it over low heat.
- Stir in the fish sauce and brown sugar, adjusting to taste.
- Add the lime zest and most of the sliced red hot chili peppers (reserve some for garnish if desired).
- Cook for another 5 minutes to allow the flavors to meld together.
- Taste and adjust seasoning if necessary.
- Ladle the soup into bowls.
- Garnish each bowl with freshly chopped coriander leaves and the reserved slices of red hot chili peppers.
- Serve the soup hot, and enjoy the rich, spicy, and aromatic flavors of the Thai red curry cauliflower soup.
Tips:
- Tip 1: For an even richer flavor, consider roasting the cauliflower before adding it to the soup. This will give an extra depth to the taste.
- Tip 2: Adjust the spiciness by varying the amount of red curry paste and chili peppers according to your taste preference.
- Tip 3: For a smoother texture, use an immersion blender to puree the soup once all the ingredients are cooked.
- Tip 4: Garnish with fresh coriander leaves and a squeeze of lime juice for an extra fresh and zesty finish.
- Tip 5: If you're not a fan of fish sauce or want to keep the recipe completely vegan, you can substitute it with soy sauce or tamari.
Once you've made your Thai Red Curry Cauliflower Soup, you'll find it hard to resist a second helping. The marriage of rich coconut milk, spicy red curry paste, and tender cauliflower makes this dish a true winner. Enjoy it as a hearty appetizer or a satisfying main course for lunch or dinner.
Nutrition per serving
4 ServingsCalories 370kcal
Protein 8g
Carbohydrates 30g
Fiber 9g
Sugar 16g
Fat 33g
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