Cauliflower coconut soup with shrimps

Based on 8 ratings

Christian

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 👌
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 kg cauliflower
3 cloves garlic
onions
200 ml rice wine
500 ml coconut water
500 ml coconut milk
2 tsp fish sauce
Thai chilis
jumbo shrimp (peeled and deveined)
4 stalks lemongrass
vegetable oil (for frying)
salt
pepper
sugar
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
320
Protein
24 g
Fat
9 g
Carb
22 g
  • Step 1/4

    Remove the cauliflower from the stalk and cut into small florets. Peel and roughly dice garlic and onions.
    • 1 kg cauliflower
    • 2 cloves garlic
    • 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.
    • 200 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.
    • 500 ml coconut water
    • 500 ml coconut milk
    • 2 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!
    • 1 clove garlic
    • Thai chilis
    • jumbo shrimp (peeled and deveined)
    • 4 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!