Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Vegetable oil 1 qt Chicken broth
1 Inch fresh galangal, chopped 2 tb Thai Red Curry Paste
; Or use fresh ginger 1 ts Salt
3 Green onions, chopped Black pepper to taste
2 tb Lemongrass, chopped 8 Lemon slices
1/2 lb Mushrooms, sliced 1/2 c Plain yogurt
3/4 lb Fresh cauliflower, cut up Julienned basil leaves

(1) In a large saucepan, heat the oil and fry the ginger, green onions
and lemongrass for a few minutes.

(2) Add the mushrooms and fry two minutes.

(3) Add the cauliflower, broth, red curry paste, salt and pepper.

(4) Bring to a boil. Reduce heat and simmer, covered, for 8 to 10
minutes or until cauliflower is just tender.

(5) Place about two cups of the mixture at a time into a blender
container. Cover and pulse until coarsely blended (leave a few
chunks). Pour into bowl or another large pan. Repeat with remaining
mixture.

(6) Serve hot, garnished with a thin slice of lemon, a small dollop of
yogurt, and julienned basil leaves.

Based loosely on my "Spicy Curried Broccoli Soup" recipe.

Created by Gabi Shahar, November 1995.
Submitted By GABI SHAHAR On 11-25-95

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