Summary

Ingredients

• 1 small cauliflower
• 2 shallot (s)
• 1 clove garlic
• 1 slice ginger
• some rapeseed oil
• 1 dash sherry, dry
• 600 ml poultry stock
• 160 ml coconut milk
• 1 lemongrass
• 1 dash cream
• Salt, (fleur de sel)
• 2 teaspoons sugar
• 1 teaspoon, leveled curry paste, green Thai
• 1 teaspoon soy sauce
• 1 teaspoon turmeric
• 150 ml milk
• Chilli flakes

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Instructions

1. Cut the cauliflower, shallots, garlic and ginger into small cubes. Heat the rapeseed oil and sweat the diced vegetables in it. Deglaze with a good shot of sherry and let the alcohol reduce.
2. Pour in the chicken stock and coconut milk and let the vegetables boil until soft. I use about 400 ml of broth for this and still keep 200 ml. Knock the lemongrass well with the back of a knife and let it cook for 10 minutes. Then take it out and continue cooking the rest. Puree everything very finely in the blender. If the soup is pureed with the magic wand, it is lumpy and has to be passed through a sieve.
3. Put the soup from the mixer in a saucepan. With the remaining 200 ml of broth I dissolve the remaining mass from the mixer, this also makes the consistency thinner again.
4. Season the soup with curry paste, fleur de sel, sugar, soy sauce, turmeric and a dash of cream. It should have a slight curry spiciness, but you should still be able to taste the cauliflower.
5. Warm the milk and whip it into a foam.
6. Serving:
7. Pour the soup into a tall glass and put the foam on top.
8. A poultry or shrimp skewer is particularly nice with soup.
9. There are also some chilli flakes on the top of the milk.
10. The soup can also be served in a plate. Put some milk foam and chilli flakes in the middle. Omit the skewer or, if possible, put it on the edge of the plate.
11. The soup can be completely prepared 1-2 days in advance and then warmed up. However, you should then season them again. Prepare milk foam and skewers at short notice.