Spicy Chicken and Cauliflower Soup

Spicy Chicken and Cauliflower Curry Soup

Dress with a dollop of sour crean and parsley sprig

I really enjoy Thai food and curried dishes but have not made many dishes at home. It was a coincidence that I had just bought a large cauliflower and across the pond in Greece, my daughter had as well the same day.  She was explaining a dish with curry and it prompted me to make something similar. Hers turned out well and mine was only fare and therefore, I did not blog it.  However, today she made it into a soup and that again prompted me to do the same.

First one needs to understand Thai Curry Paste.  It makes making curry very easy!

The core ingredients in red curry paste include dry chili pepper, shallot, garlic, galangal, lemongrass, cilantro, pepper, coriander, salt, shrimp paste and  lime zest.

There is also Yellow paste (mildest) and Green (hottest)

 1 tablespoons olive oil

¼ cup onion chopped

2 garlic cloves

1 large celery stalk chopped

1 tablespoon Red curry paste

1/4 head cauliflower, separated into small florets

4 cups vegetable broth

2 tablespoons chopped parsley

1 teaspoons grated ginger

2 cups shredded cooked roaster chicken breast meat

salt, pepper, and nutmeg to taste

Warm oil and place cauliflower, celery, onion and garlic in and sauté for 5 minutes stirring just to color all and slightly cook.

Add broth, curry paste, ginger, nutmeg and salt and pepper.  Bring to a boil and turn heat down to a simmer and cook for 30 minutes. Puree in blender when cooled down.  Replace soup on the stove and add shredded chicken and warm.  (if too spicy add cream)

TIPS:

·        Add some cream to make it a richer soup

·        Serve with a dollop of sour cream

·        Curry Paste is spicy , so add more jalapeno peppers if more heat is desired.

·        I used parsley but mint as well would be a nice change

 

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!