Thai cauliflower and coconut soup

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* Exported from MasterCook *

 

Cauliflower and Coconut Soup

 

Recipe By :Robert Budwig

Serving Size : 4 Preparation Time :0:00

Categories : Regional Cooking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces coconut milk

2 stalks lemon grass -- finely sliced

1 piece (3/4-inch) knob fresh galangal -- finely chopped

5 kaffir lime leaves -- roughly chopped into quarters

2 tablespoons light soy sauce

1 teaspoon sugar

24 ounces vegetable stock

1 small cauliflower -- cut into florets

2 fresh small red or green chillies -- finely chopped

2 tablespoons fresh lemon juice

fresh coriander (cilantro) leaves

 

In a large saucepan over a moderate heat, bring the coconut milk, lemon grass,

galangal, lime leaves, soy sauce, sugar, vegetable stock and cauliflower to a

boil. Reduce the heat and simmer until the cauliflower is cooked, but still

crisp. Remove from the heat and add the chillies and lemon juice. Stir, pour

into small individual soup bowls and garnish with coriander leaves. SERVES 4

 

Source:

" The Vegetable Market Cookbook: Classic Recipes from Around the World "

Copyright:

" Published by Ten Speed (August 1994) ISBN 0-89815-616-5 "

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Per Serving (excluding unknown items): 196 Calories; 9g Fat (42.0% calories from

fat); 6g Protein; 24g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 1439mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat;

0 Other Carbohydrates.

 

NOTES : THAILAND MARKETS. Vatcharin Bhumichitr has become one of the authorities

on Thai cooking in Britain and when I visited his Chiang Mai restaurant in

London, I so enjoyed this soup, he kindly shared his recipe with me. In

Thailand, vegetables are cooked for only a short time so that they remain

crunchy. -Budwig

 

Chiang Mai

Chef, Proprietor Vatcharin Bhumichitr

48 Frith Street, Soho, London, W1

Nearest Tube Station: Tottenham Court Road

 

 

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