• 1 tbsp vegetable oil
  • 1/4 cup of thai red curry paste
  • 1 brown onion, chopped
  • 1 kg cauliflower, chopped
  • 400g can of coconut cream
  • 1 cup vegetable stock
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1/3 cup fried shallots
  • 1/4 cup coriander sprigs
  • 1/2 long red chilli, thinly sliced
  • 2 tsp lime rind


  1. Heat oil in a large saucepan over medium high heat. Cook thai red curry paste for 1 minute or until fragrant. Add onion and cook, stirring for 2 minutes or until softened slightly.
  2. Add cauliflower and toss to coat. Add coconut cream and vegetable stock and bring to the boil. Gently, boil covered for 18 minutes or until cauliflower is tender.
  3. Blend soup until smooth. Stir through fish sauce and sugar and taste seasoning.
  4. Divide soup between bowls and top with shallots, coriander, chilli and rind. Serve.


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