Thai-Style Rice and Cauliflower Soup

Thai-Style Rice and Cauliflower Soup

Soups • Kazakhstani

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Time 3 hours
Ingredients 21
Servings 12

Description

Thai-Style Rice and Cauliflower Soup

Ingredients

  • Poultry 1 piece
  • Onion 2 heads
  • Carrot 3 pieces
  • Celery stalk 3 pieces
  • Lemongrass 5 pieces
  • Galangal 1 piece
  • Cardamom 2 pieces
  • Star anise 1 piece
  • Clove 1 piece
  • Green peppercorns 1 tablespoon
  • Vegetable Oil 0 fl oz
  • Thai Bird's Eye Chili 2 pieces
  • Garlic 4 cloves
  • Passata Tomato Sauce 5 oz
  • Tom Yum Chili Paste 2 spoons
  • Cauliflower 1 piece
  • Long-Grain Rice 1 glass
  • Coconut Milk 15 fl oz
  • Sugar to taste
  • Salt to taste
  • Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Place the chicken in a pot with 5-7 liters of cold water, set it on the heat, and bring to a boil. Once the water is boiling, reduce the heat to medium and skim off the foam. Add the onion, carrot, celery stalk, chili pepper, galangal, lemongrass stalk, star anise, cardamom, clove, and green peppercorns. Simmer the broth for 1.5 to 2 hours.

Step 2

In a large pot, heat vegetable oil and sauté the chopped onion until translucent. Add the julienned carrot and thinly sliced celery, and stir-fry for a couple of minutes. Then, add the minced garlic and chili, stirring until the garlic becomes fragrant.

Step 3

Add tomato paste to the sauté, stir for 2-3 minutes, then add the tom yum spice mix, bruised lemongrass stalks, and a couple of ladles of broth. Simmer on low heat for 10-15 minutes.

Step 4

Remove the chicken from the broth, let it cool, and then shred or cut it into small pieces that will easily fit on a spoon. Strain the broth.

Step 5

Break the cauliflower into small florets and add them to a pot with the sautéed mixture. Pour in the broth, and add the chicken meat and rinsed rice. Cook until the rice is done.

Step 6

Pour in the coconut milk and lime juice, and add salt, sugar, and pepper to taste.

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