Exotic-spicy cauliflower soup with shrimp

Ingredients for 2 servings:

• 28 shrimp(s), fresh or frozen, raw, approx. 10 cm
• 1 small cauliflower
• 1 small carrot(s)
• 2 m.-large tomato(s), fully ripe
• 400 g coconut water
• 8 g chicken broth (strong bouillon)
• 10 g ginger, finely diced, fresh or frozen
• 2 tbsp celery, fresh or frozen
• 1 small chili pepper(s), green, fresh or frozen
• 1 lemon(s), juice
• 10 g tamarind syrup
• 3 tbsp pineapple syrup, light, alternatively honey, light
• 2 tbsp oyster sauce (saus tiram)
• 80 g creamy coconut milk (24% fat)
• 4 slices of toasted ciabatta bread
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Prepared with sweet, sour, and spicy coconut milk, carrot slices, and spices, this appetizer is a classic Thai dish.

Wash and peel the fresh shrimp, remove the heads and intestines (only if the black is clearly visible on the back). Defrost frozen shrimp. Wash the vegetables. Cut off about 2 cm of the stalk at the bottom of the cauliflower. Separate the florets, leaving about 1 cm of stalk left from the edge, and separate them into smaller florets. Peel the main stalk, which is woody at the edges. Cut all stalks crosswise into approximately 4 mm thick slices and rinse everything again. Cut off both ends of the carrot, peel it, halve it lengthwise, and cut into approximately 3 mm thick slices. Remove the stalks from the tomatoes, skin them, quarter them lengthwise, and remove the green stem and seeds. Halve the quarters crosswise. Heat the coconut water and dissolve the chicken stock in it. Simmer the cauliflower and carrot in it for 4 minutes, strain, and set aside. Meanwhile, wash and peel the fresh ginger, and cut it crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and chop these into strips. Cut the strips crosswise into small cubes. Freeze any unused cubes. Weigh the frozen goods and let it thaw. Wash the fresh celery, shake it dry, pick off the unblemished leaves and chop them. Freeze the leaves. Cut the leafless and unblemished stalks crosswise into approx. 3 mm long rolls. Measure the used amount and keep it ready, and freeze the rest. Weigh the frozen goods and let it thaw. Wash the small, green chili, cut it crosswise into thin slices, leaving the seeds on, and discarding the stalk. To make the fresh lemon juice, wash a lemon thoroughly and cut a piece lengthwise to the right and left of the stem. Remove the seeds and squeeze the juice by hand. Discard the empty sections and the middle part (contains bitter substances). Add all ingredients, from ginger to oyster sauce, to the broth, simmer for 5 minutes, add the coconut milk, and season with salt and pepper. From this point on, stop simmering; just simmer. Add the cauliflower, carrot, and tomato pieces. After 2 minutes, add the shrimp and let them turn pink. Ladle the finished soup into serving bowls, garnish, and serve warm with ciabatta.