|200 ml||rice wine|
|500 ml||coconut water|
|500 ml||coconut milk|
|2 tsp||fish sauce|
|8||jumbo shrimp (peeled and deveined)|
|vegetable oil (for frying)|
Remove the cauliflower from the stalk and cut into small florets. Peel and roughly dice garlic and onions.
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.
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.
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!