Based on this recipe. I’ve been enjoying soup so much lately that I had it for breakfast today. This is quite spicy. It would be better with cilantro, as the original recipe calls for, but I’m out of it.

2 tablespoons coconut oil
2-3 bunches green onions, chopped
large head cauliflower, broken into little florets
salt and fish sauce
2 tablespoons Thai green curry paste
4 cups chicken broth
14 oz coconut milk
juice of 1 large lime

INSTRUCTIONS

In a large soup pot heat the oil over medium-low heat. Add the green onions and cauliflower. Cook for about 5 minutes, stirring occasionally.
Add the green curry paste, coconut milk and broth, raise the heat to high, and bring to a boil. Lower the heat to a simmer, cover partially, and cook until the cauliflower is very tender, about 20-25 minutes. Use a potato masher to break up the softened cauliflower as much s you’d like, or remove and puree part of the soup. (Which sounds like way more work to me.)
Reheat gently, add the lime juice, and season to taste with salt and fish sauce.

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