Thai-style Cauliflower And Mushroom Soup Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 tsp: Vegetable oil,
1 quart: Chicken broth,
1 Inch: fresh galangal, chopped
2 tbsp: Thai Red Curry Paste,
, Or use fresh ginger
1 tsp: Salt,
3: Green onions, chopped
Black pepper to taste,
2 tbsp: Lemongrass, chopped
8: Lemon slices,
1/2 lbs: Mushrooms, sliced
1/2 cup: Plain yogurt,
3/4 lbs: Fresh cauliflower, cut up
Julienned basil leaves,
Directions:
(1) In a large saucepan, heat the oil and fry the ginger, green onions
and lemongrass for a few minutes.
(2) Add the mushrooms and fry two minutes.
(3) Add the cauliflower, broth, red curry paste, salt and pepper.
(4) Bring to a boil. Reduce heat and simmer, covered, for 8 to 10
minutes or until cauliflower is just tender.
(5) Place about two cups of the mixture at a time into a blender
container. Cover and pulse until coarsely blended (leave a few
chunks). Pour into bowl or another large pan. Repeat with remaining
mixture.
(6) Serve hot, garnished with a thin slice of lemon, a small dollop of
yogurt, and julienned basil leaves.
Based loosely on my "Spicy Curried Broccoli Soup" recipe.
Created by Gabi Shahar, November 1995.
Submitted By GABI SHAHAR On 11-25-95
Source from luhu.jp
and lemongrass for a few minutes.
(2) Add the mushrooms and fry two minutes.
(3) Add the cauliflower, broth, red curry paste, salt and pepper.
(4) Bring to a boil. Reduce heat and simmer, covered, for 8 to 10
minutes or until cauliflower is just tender.
(5) Place about two cups of the mixture at a time into a blender
container. Cover and pulse until coarsely blended (leave a few
chunks). Pour into bowl or another large pan. Repeat with remaining
mixture.
(6) Serve hot, garnished with a thin slice of lemon, a small dollop of
yogurt, and julienned basil leaves.
Based loosely on my "Spicy Curried Broccoli Soup" recipe.
Created by Gabi Shahar, November 1995.
Submitted By GABI SHAHAR On 11-25-95
Source from luhu.jp