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Ingredients
Thai Coconut Cauliflower Soup
- 1 tablespoon cooking oil
- 1 onion - diced
- 3 cloves garlic - crushed
- 2 tablespoons fresh ginger - grated
- 1 1/2 tablespoons Thai green curry paste
- 1 medium cauliflower - chopped into chunks
- 2 cups chicken or vegetable stock (more if needed to cover the cauliflower)
- 400ml can coconut milk
- Chopped peanuts and coriander to serve
Method
Thai Coconut Cauliflower Soup
- In a large saucepan, heat the oil. Cook the onion for 1 minute. Add in the garlic, ginger and Thai green curry paste. Cook for an additional minute.
- Stir in the cauliflower and stock. Simmer for 15 minutes or until the cauliflower is tender.
- Place the mixture into a food processor and blitz until smooth. Blend in the coconut milk.
- Serve topped with chopped peanuts and coriander.
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