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Coconut Curry Cauliflower Soup

This is an amazing Thai Coconut Curry Cauliflower Soup with Shrimp recipe

A simple, delicious Thai flavored soup with coconut milk, curry and cauliflower. Easy to add your favorite veggies or protein.

Ingredients

Scale
  • 1 head cauliflower, cored and roughly chopped
  • 1 small onion, diced
  • 4 cloves garlic, chopped
  • 2 Tbls. butter or vegetable oil, or combination of both
  • 1/2 tsp. salt and couple grinds of fresh black pepper
  • 2 Tbls. yellow curry paste
  • 1 32oz box chicken stock (use vegetable if you want to keep it vegetarian)
  • 1 13.5 oz can coconut milk
  • 1 Tbls. coconut palm sugar (if desired)

Optional:

  • Shrimp, chicken, potatoes, baby corn, carrots – whatever you like

Garnish:

  • Chopped cilantro
  • red pepper flakes or chili oil
  • Squeeze of lime

Instructions

  1. In large soup pot, heat butter or oil. Add cauliflower, onions and garlic, salt & pepper and cook until they start to soften, about 5-6 minutes (depending on size of your cauliflower pieces). Be careful not to burn the garlic (you could add it after the veggies start to soften if you like).
  2. Once the veggies have softened, add the curry paste. Stir to combine well.
  3. Add stock and coconut milk. Stir well, and let it simmer 15-20 minutes for flavors to combine.
  4. Taste and add coconut sugar if you want.
  5. Puree the soup with an immersion blender until smooth.
  6. Garnish bowl of soup with cilantro, squeeze of lime, and red pepper flakes or chili oil, if desired.

Notes

If you want to add potatoes or carrots, dice them into chunks and add with the broth, simmer until potatoes are tender.

If you want to add baby corn, just drain and rinse them from the can, dice into bite-sized pieces and add while the soup is simmering to heat them up.

If you want to add cooked chicken or shrimp, add it at the end of simmering to heat it up.
I like to roast shrimp in the oven. Just toss shelled shrimp with a little olive oil, salt & pepper and roast for about 5-6 minutes at 425 degrees.

If you don’t have an immersion blender, use a regular blender, just be careful with hot liquids in the blender, let the soup cool a bit.