Clean, wash and slice the chillies and scrape out the white seeds. Roughly chop the pods. Wash the lime leaves. Remove the outer leaves of the lemon grass. Wash the lemon grass, tap with the back of a knife
Clean, wash and cut the cauliflower into florets. Peel thick cabbage stems and dice them coarsely. Peel and finely dice onion and garlic. Heat 1 tablespoon of oil in a pot. Sauté onion, garlic and chilli in it. Steam the cabbage briefly
Add approx. 600 ml water and lemon juice, bring to the boil. Stir in stock, add lime leaves and lemon grass. Cover and simmer for about 20 minutes
Pour coconut milk into the soup, remove lime leaves and lemongrass. Bring the soup to the boil again, puree finely. Season to taste with salt, pepper and sugar
Drain capers into a sieve, dab dry. Wash the mussel flesh and dab dry. Heat 1 tablespoon of oil in a small coated pan. Fry the mussel meat in it for 1-2 minutes on each side, season with salt and pepper, take it out and keep it warm. Add 2 tablespoons of oil to the hot frying fat, heat up. Fry the capers for 2-3 minutes, turning them over. Arrange soup and mussels, sprinkle with capers