This soup has got a kick. My husband’s comment was, “This is good fire soup”. If you are sensitive to spice, you may want to take down the amount of curry paste you use.
Ingredients
1 tablespoon ginger, minced
4 garlic cloves, minced
1 tablespoon canola oil
1 1/2 tablespoons thai red curry paste
1 head of cauliflower, cut into chunks
1 stalk of lemon grass
6 cups chicken stock
1 cup heavy cream
1 teaspoons sea salt (adjust to taste)
Preparation
In a large pot, heat oil over medium high heat. Add garlic and ginger and sauté for about 2 minutes. Add curry paste and sauté for another minute. Add cauliflower, lemon grass and chicken stock and bring to a boil. Then lower heat to a simmer for about 20 minutes. When cauliflower is tender, remove lemon grass (I use chopsticks to do this) and blend until smooth (I use my stick blender and do it right in the pot so I don’t need to wait for the soup to cool). Add cream and salt. Taste for seasoning. Serve hot.
