A simple, delicious Thai flavored soup with coconut milk, curry and cauliflower. Easy to add your favorite veggies or protein.
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.
Find it online: https://www.imbored-letsgo.com/coconut-curry-cauliflower-soup/