Exotic cauliflower soup with lemongrass and ginger

Ingredients for 2 servings:

• 100 g cauliflower
• 30 g carrot(s)
• 1 pepper, red, long medium hot
• 6 stalks of lemongrass
• 20 g galangal root, fresh or frozen
• 30 g ginger root, fresh or frozen
• 2 medium-sized garlic cloves
• 4 large kaffir lime leaves, fresh or frozen
• 350 g water
• 5 g vegetable stock powder
• 2 tsp sugar
• 2 tbsp soy sauce, light
• 1 tbsp sauce (spring roll sauce ala Sanur Beach), see note
• 2 tbsp lemon juice
• 100 g coconut milk, creamy, 24% fat
• 1 kaffir lime leaf

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

A spicy Thai soup with coconut milk and lime juice

Wash the fresh lemongrass, cut off the tough stalk at the bottom, remove the brown and wilted leaves, and use only the white to light green parts. Cut these into approximately 8 cm long pieces. Remove the outer green leaves if desired. Gently crush the bottom half of the pieces with a hammer, leaving the stem intact. Wash and peel the fresh ginger and galangal. Finely grate the ginger and thinly slice the galangal crosswise. Trim both ends of the garlic cloves, peel them, and press them with a garlic press. Wash the kaffir lime leaves and use them whole. Roll the leaf lengthwise for garnish and cut the roll crosswise into thin strands. Bring the water to a boil and dissolve the vegetable stock and sugar in it. Stir the soy sauce, spring roll sauce, and lime juice into the stock. Add the lemongrass, ginger, galangal, garlic, and the whole kaffir lime leaves to the simmering stock. Simmer gently with the lid on for 20 minutes. In the meantime, wash and trim the cauliflower, and cut florets from the stems. Cut the stalks into approximately 5 mm wide pieces. Chop the florets into bite-sized pieces. Wash the carrot, trim both ends, peel, and slice into approximately 3 mm thick slices using a corrugated grater. Wash the chili peppers and remove the stalks. Remove the seeds or leave them as they are, depending on your preference. Cut the peppers diagonally into approximately 6 mm wide pieces. Strain the broth. Remove the galangal slices (and the lemongrass stalks, if desired). Return everything else to the broth. Add the cauliflower, carrots, and chili peppers to the soup and simmer for 5 minutes. Reduce the heat and stir in the coconut milk. Season to taste with salt and freshly ground black pepper. Ladle the finished soup into serving bowls, garnish, and serve warm. Here is my recipe for Springroll Sauce ala Sanur Beach: https://www.chefkoch.de/rezepte/3962751607426317/Springrollsauce-ala-Sanur-Beach.html