Best 3 Green Thai Cauliflower Soup Recipes
Indulge in a culinary journey to the vibrant streets of Thailand with our Green Thai Cauliflower Soup, a symphony of flavors that will tantalize your taste buds. This delectable soup embodies the perfect balance of spicy, sour, and sweet, capturing the essence of authentic Thai cuisine. Prepared with fresh, wholesome ingredients, this vegan and gluten-free dish caters to various dietary preferences, making it an inclusive treat for all.
The star of this soup is the humble cauliflower, transformed into a creamy and rich broth that mimics the texture of traditional Thai soups. Enhanced with aromatic lemongrass, galangal, and kaffir lime leaves, each spoonful bursts with a symphony of flavors. A medley of vegetables, including bell peppers, carrots, and mushrooms, adds a delightful crunch and vibrant colors.
To elevate the taste experience, a homemade green curry paste forms the heart of this soup. Carefully crafted with fresh green chilies, coriander roots, and a blend of aromatic spices, this paste delivers a delightful kick without overpowering the palate. The addition of coconut milk lends a velvety texture and a touch of sweetness, harmonizing the diverse flavors.
Accompanying this tantalizing soup are two equally delectable recipes that complement the Thai theme. The first, a vibrant papaya salad, offers a refreshing contrast with its tangy and spicy dressing. The second, a classic mango sticky rice dessert, provides a sweet and creamy finish to your Thai-inspired culinary adventure.
Prepare to embark on a flavorful expedition with our Green Thai Cauliflower Soup, a dish that promises to transport you to the heart of Thailand. With its tantalizing blend of spicy, sour, and sweet, this soup is sure to become a favorite in your kitchen.
CREAMY CAULIFLOWER SOUP WITH GREENS
Keep it simple: A head of cauliflower whirled in a blender with collard greens becomes a virtuous soup, ready in 20 minutes. The cauliflower's texture makes this dairy-free soup creamy.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Yield Makes 8 cups
Number Of Ingredients 9
Steps:
- Heat oil in a large pot over medium heat; cook onion, covered, until soft, 4 to 5 minutes. Add garlic and a pinch of salt, and cook for 3 minutes more. Add cauliflower, and pour in filtered water until it reaches just below the top of the cauliflower.
- Bring to a boil over high heat. Add 2 tablespoons dill. Reduce heat to low, and simmer until cauliflower is just tender, about 10 minutes. Stir in greens, and simmer for 3 minutes.
- Let sit for 5 minutes to cool slightly. Stir in remaining 2 tablespoons dill. Puree soup in batches in a blender until very smooth, adding more water (about 1/2 cup) if it's too thick. Return to pot, and reheat. Season with salt and pepper. Garnish with dill, black pepper, a drizzle of oil, and pinch of sea salt.
THAI-INSPIRED COCONUT CURRY SOUP WITH VEGETABLES
There are dozens of types of curries in Thailand, but most can be categorized as red, green or yellow; this is a streamlined vegetarian version of a red curry, named after the color of chile found in the curry paste. This one is spicy, sweet, creamy and adaptable. When the red curry paste is cooked in oil, the blend of chiles and aromatics like galangal and lemongrass come alive and become the curry's backbone. Because store-bought pastes vary in intensity, this recipe also uses fresh garlic and ginger to ensure a zingy final result. Use any vegetables you like, but it's nice to have one hearty vegetable (like sweet potato) and one crisp one (like snow peas) for a mix of textures. If you find your curry too spicy, stir in a bit of brown sugar. If it's feeling a bit flat, squeeze in a little lime juice or add a dash of soy or fish sauce.
Provided by Ali Slagle
Categories dinner, quick, weekday, soups and stews, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the noodles according to package directions. Drain, rinse and set aside.
- While the noodles cook, in a medium pot, warm the oil over medium heat. Add the sweet potato, ginger, garlic and red curry paste. Season with a pinch each of salt and pepper, and cook, stirring occasionally, until the mixture turns a shade darker and begins to stick to the bottom of the pot, 3 to 5 minutes.
- Stir in the coconut milk, snow peas, 1 cup water and 1 teaspoon salt. Bring to a simmer and cook until the snow peas are bright green and the sweet potato is tender, 5 to 7 minutes.
- Remove from heat. Cut the lime in half; squeeze one half into the curry and cut the other half into four wedges. Divide the noodles among bowls, top with the curry and herbs. Squeeze more lime juice over as desired.
GREEN THAI CAULIFLOWER SOUP
Make and share this Green Thai Cauliflower Soup recipe from Food.com.
Provided by lindseylcw
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large lidded saucepan, add the onion, cover and sweat for 10 mins, shaking the pan occasionally.
- stir in the paste and cook for 1 min.
- add the coconut milk, stock and potato, bring to the boil, stir in the cauliflower, cover and simmer for 15 mins.
- add the beans and simmer for a further 2-3 mins.
- cool soup slightly and puree about 1/2 the florets with 1/3 of the liquid. Return to the pan, stir in and heat through.
- Garnish with coriander leaves.
Nutrition Facts : Calories 398.8, Fat 24.4, SaturatedFat 19.7, Cholesterol 2.3, Sodium 175, Carbohydrate 39.5, Fiber 8.6, Sugar 5.9, Protein 11.3
Tips and Conclusion
Tips:
- For a richer flavor, use homemade vegetable broth instead of store-bought.
- If you don't have green curry paste, you can make your own by blending together lemongrass, galangal, kaffir lime leaves, shallots, garlic, chili peppers, and shrimp paste.
- To make the soup vegan, omit the chicken broth and use tofu or tempeh instead of chicken.
- If you like your soup spicy, add more green curry paste or chili peppers.
- Serve the soup with jasmine rice, noodles, or a side of bread.
Conclusion:
Green Thai cauliflower soup is a delicious and healthy meal that is perfect for a quick and easy weeknight dinner. It is also a great way to use up leftover cauliflower. The soup is packed with flavor, thanks to the green curry paste, lemongrass, galangal, and kaffir lime leaves. The cauliflower adds a creamy texture and a boost of nutrients. This soup is sure to become a family favorite.
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