John Myers
Contents
show
Exotic Cauliflower Soup with Lemongrass and Ginger
The perfect exotic cauliflower soup with lemongrass and ginger recipe with a picture and simple step-by-step instructions.
For the broth:
- 30 g Carrot
- 1 Hot peppers, red, long, medium hot
- 5 piece Lemongrass
- 20 g Galangal, thinly sliced, fresh or frozen
- 30 g Ginger, grated, fresh or frozen
- 3 medium sized Garlic cloves
- 2 size Kaffir lime leaves, fresh or frozen
- 400 g Water
- 5 g Vegetable broth, Kraft bouillon
- 2 tsp Sugar, fine, white
- 2 tbsp Soy sauce, light
- 1 tbsp Spring roll sauce ala Sanur Beach, (see attachment)
- 2 tbsp Lime juice
- 100 g Coconut milk, creamy (24% fat)
To garnish:
- 1 Kaffir lime leaf, fresh or frozen
- Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white to light green parts. Cut this into pieces approx. 8 cm long. Remove the outer, green leaves if necessary. Gently crush the lower half of the pieces with a hammer. The stem should remain intact.
- Wash and peel the fresh ginger and galangal, finely grate the ginger and cut the galangal crosswise into thin slices. Cap the garlic cloves at both ends, peel and squeeze with a garlic press. Wash the 2 kaffir lime leaves and use them whole. To garnish, roll up the leaf lengthways and cut the roll crosswise into thin threads.
- Bring the water to a boil, dissolve the vegetable stock and sugar in it. Stir the soy sauce, spring roll sauce and lime juice into the broth. Add lemongrass, ginger, galangal, garlic and the whole kaffir lime leaves to the simmering broth. Simmer gently for 20 minutes with the lid on.
- In the meantime, wash and clean the cauliflower and cut off the florets from the stem. Cut the stalks of the florets into pieces approx. 5 mm wide and chop the florets into bite-sized pieces. Wash the carrot, cut off both ends, peel and slice it into approx. 3 mm thick slices with a corrugated plane. Wash the red peppers and remove the stem. Depending on how sharp you want, remove or leave the grains. Cut the pod diagonally into pieces approx. 6 mm wide.
- Strain the broth, remove the galangal slices (and lemongrass stalks if you like). Put everything else back into the broth. Add the cauliflower, carrots and hot peppers to the soup and simmer for 5 minutes.
- Reduce the heat and stir the coconut milk into the broth, season with salt and black pepper, fresh from the mill. Distribute the finished soup on the serving bowls, garnish and enjoy warm.
Attachment:
- Spring roll sauce ala Sanur Beach, see: Spring roll sauce ala Sanur Beach
Facebook Comments