Cauliflower coconut soup with shrimps

Cauliflower coconut soup with shrimps

Based on 18 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"You won’t hear anyone say “But I don’t like soup, I won’t eat it!” when you put a bowl of this in front of them. It’s an undeniably tasty soup. Happy cooking!"

Difficulty

Easy 👌

Preparation

60 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
½ kg
cauliflower
cloves
garlic
1
onions
100 ml
rice wine
250 ml
coconut water
250 ml
coconut milk
1 tsp
fish sauce
1
Thai chilis
4
jumbo shrimp (peeled and deveined)
2 stalks
lemongrass
vegetable oil (for frying)
salt
pepper
sugar
MetricImperial

Utensils

cutting board, knife, pot (large), spatula, immersion blender, frying pan

How-To Videos

how-to-cut-cauliflower

How to cut cauliflower

how-to-prepare-shrimp

How to prepare shrimp

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal320
Fat9 g
Protein24 g
Carb22 g
  • Step 1/4

    Remove the cauliflower from the stalk and cut into small florets. Peel and roughly dice garlic and onions.
    • ½ kg cauliflower
    • 1 cloves garlic
    • 1 onions
    • cutting board
    • knife

    Remove the cauliflower from the stalk and cut into small florets. Peel and roughly dice garlic and onions.

  • Step 2/4

    Heat oil in a pot, sauté cauliflower florets with onions and garlic for approx. 5 min. Deglaze with rice wine and let simmer for a few minutes until saucy.
    • 100 ml rice wine
    • vegetable oil (for frying)
    • pot (large)
    • spatula

    Heat oil in a pot, sauté cauliflower florets with onions and garlic for approx. 5 min. Deglaze with rice wine and let simmer for a few minutes until saucy.

  • Step 3/4

    Add coconut water to pot, let simmer for approx. 20 min. Add coconut milk and bring to a boil. Use an immersion blender to blend the soup until smooth. Add fish sauce, season with salt, pepper, and sugar.
    • 250 ml coconut water
    • 250 ml coconut milk
    • 1 tsp fish sauce
    • salt
    • pepper
    • sugar
    • immersion blender

    Add coconut water to pot, let simmer for approx. 20 min. Add coconut milk and bring to a boil. Use an immersion blender to blend the soup until smooth. Add fish sauce, season with salt, pepper, and sugar.

  • Step 4/4

    To prepare the shrimps, peel and finely chop remaining garlic. Chop Thai chilis into ring. Slice lemongrass into skewers and thread the shrimp onto these. Season the shrimp skewers with salt. Heat some vegetable oil in a frying pan, add shrimp. Flip after approx. 2 min. and add chilies and garlic to sauté alongside the shrimp. Serve the soup in a bowl and top with the shrimp skewers on. Drizzle on the chili and garlic cooking oil. Enjoy!
    • ½ clove garlic
    • 1 Thai chilis
    • 4 jumbo shrimp (peeled and deveined)
    • 2 stalks lemongrass
    • frying pan

    To prepare the shrimps, peel and finely chop remaining garlic. Chop Thai chilis into ring. Slice lemongrass into skewers and thread the shrimp onto these. Season the shrimp skewers with salt. Heat some vegetable oil in a frying pan, add shrimp. Flip after approx. 2 min. and add chilies and garlic to sauté alongside the shrimp. Serve the soup in a bowl and top with the shrimp skewers on. Drizzle on the chili and garlic cooking oil. Enjoy!

  • Enjoy your meal!

    Cauliflower coconut soup with shrimps

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!