I made this for book group–and barely got a poorly lit photo of it. They thought it was yummy and wanted the recipe, so here it is.
This makes only a small batch, enough for 4 servings, so double it if you are serving more.
It’s easy and quick to make, and is vegan if you omit the fish sauce.
If you are like me and don’t like the taste of coconut, no worries here, since in a curry you won’t taste it. Green curry sauce is not hot or spicy in any way either if you are shy about that so no worries there either. This has lots of flavor, while stile feeling mild and soothing.
Green Curry Cauliflower Soup (Recipe)
2 tablespoons olive oil
2 large shallots, chopped
4 garlic cloves, chopped
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2 Tablespoons green curry paste
2 cups vegetable broth
1 cauliflower, chopped
One 14 ounce can unsweetened full fat coconut milk
1 large stalk lemongrass
1 teaspoon fish sauce (omit for vegetarian/vegan)
1/2 cup fresh cilantro, chopped
1/2 cup fresh basil, chopped
2 Tablespoons freshly squeezed lemon juice
drizzle good olive oil
freshly ground black pepper
Heat the oil in a large pot over medium heat. Add the shallots, garlic, salt and pepper, and stir often for about 3 minutes.
Add the green curry paste and mix until well combined. Whisk in 1 cup of the brother until well combined. Then add the cauliflower, the other cup of broth, and the coconut milk.
Pound the lemongrass on your cutting board with the flat of your knife, to release its flavor, and add it to the soup, along with the fish sauce (if using), and the cilantro and fresh basil. Bring it to a boil, then reduce to a simmer and cover. Cook for 15 minutes.
Remove the lemongrass and throw it away.
Transfer the soup to a blender, and whir until smooth. Add the lemon juice, and whirl it again.
Serve hot, with a drizzle of good olive oil and some freshly grated black pepper.