Clean and wash the cauliflower and divide it into small florets. Peel onions, garlic and ginger. Chop onions coarsely, garlic and ginger finely. Wash the chicken filet, dab dry and cut into strips. Heat oil in a pot, fry chicken strips in it in 2 portions. Season with salt and paprika, take out. Sauté onions, garlic and ginger in hot frying fat.
Add cauliflower, broth and coconut milk, bring to the boil and simmer covered for about 10 minutes. Cut cress from the bed, wash and drain. Using a skimmer, lift a few cauliflower florets from the stock and set aside. Puree the rest of the cauliflower in the soup. Season the soup with salt and pepper and put the florets aside back into the soup. Roast sesame seeds in a pan without fat, add chicken strips, toss in and warm up. Divide soup into cups, sprinkle with chicken strips and cress
With 10 people: