Cauliflower and coconut soup
easy
45 mins
45 mins
Ingredients
- 1 Head Cauliflower (about 1 kg)
- 4 Shallots
- 1 Garlic
- 25 g fresh ginger
- 3 TABLESPOONS Oil
- 20 g Coconut flake
- 7-10 Tbsp Salt
- 4 TABLESPOONS Noilly Prat (French wormwood)
- 2 (400 ml each) Glasses poultry stock
- 9 Sticks of lemongrass
- 18 raw shrimps (about 25 g each; without head, in shell)
- 7-10 Tbsp white pepper
- 300 g Coconut cream
- 125 g Whipped cream
- 7-10 Tbsp Soy sauce
- 1-2 TABLESPOONS yellow curry paste
- 1-2 TEASPOONS Honey
- 150 ml Milk
- 7-10 Tbsp pink pepper
Directions
- 1
Clean and wash the cauliflower and divide it into florets. Peel and dice shallots, garlic and ginger. Heat 1 tablespoon of oil in a wide saucepan. Sweat everything in it. Add grated coconut, season with salt and deglaze with Noilly Prat and stock.
- 2
Reduce to 2/3 at high heat. Clean and wash the lemon grass, cut 3 sticks very finely. Peel the shrimps, except for the tail fin, and remove the intestines. Wash the shrimps and pat them dry.
- 3
Put 3 prawns on each of the remaining 6 lemongrass sticks. Heat 2 tablespoons of oil and fry the prawns on each side for about 3 minutes. Season with salt and pepper. Add the remaining lemongrass to the soup.
- 4
Add coconut cream and cream. Season with soy sauce, curry paste and honey. Bring to the boil once, mash and pass through a sieve. Squeeze the coconut flakes well. Heat milk and froth up. Season soup to taste again.
- 5
Arrange the soup with milk foam in plates. Sprinkle with pink berries. Serve with prawn skewers.
Nutrition Facts
360 kcal
13 g
25 g
22 g
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