CAULIFLOWER TOM KHA KAI
INGREDIENTS
For the Soup Base:
1 medium cauliflower (about 500 g), chopped into florets
500 ml vegetable broth
250 ml coconut milk (full-fat or light, based on preference)
15 g coconut oil
Aromatics and Flavor:
1 stalk lemongrass, bruised and cut into 7-8 cm pieces
3-4 slices fresh galangal (or ginger as a substitute, about 10 g)
4-5 kaffir lime leaves, torn
3-4 cloves garlic, minced (about 10 g)
2-3 Thai chilies, bruised (adjust for spice preference)
20-30 g red curry paste (check for vegetarian-friendly options)
1 lime, juiced (about 30 ml)
15-30 ml soy sauce or tamari (1-2 tablespoons, depending on taste)
5 g palm sugar (adjust to taste)
Vegetables and Toppings:
100 g mushrooms, sliced (shiitake, oyster, or button mushrooms)
Garnish:
Fresh cilantro, chopped
Chopped red chili
Prepare the Cauliflower Base:
Steam or boil the cauliflower florets in the vegetable broth (500 ml) until tender, about 10-15 minutes.
Once cooked, transfer the cauliflower and broth to a blender. Add the coconut milk (250 ml) and blend until smooth and creamy. Set aside.
Infuse the Aromatics
In a large soup pot, heat the coconut oil (15 g) over medium heat.
Add the lemongrass, galangal, kaffir lime leaves, garlic, and Thai chilies. Sauté gently for 2-3 minutes to release their aroma.
Stir in the red curry paste (20-30 g) and cook for another 1-2 minutes to deepen the flavor.
Pour the blended cauliflower-coconut base into the pot with the aromatics. Stir well to combine.
Stir in the soy sauce (15-30 ml), lime juice (30 ml), and palm sugar (5 g). Taste and adjust seasoning as needed (more salt, lime, or sweetness if necessary).
Cook the vegetables
I use mushrooms (100 g) but you can choose other vegetables. Fry them separately in a pan until tender, salt and spice them to your liking and add them to the soup only shortly before serving.
Serve and Garnish:
Ladle the soup into bowls. Garnish with fresh cilantro and chopped red chili. Serve hot and enjoy!