Thai Style Cauliflower Rice Soup
12 servings
180 minutes
This author’s soup with rice and cauliflower is inspired by the rich palette of Thai flavors. Its base is an aromatic chicken broth enriched with spices, spicy galangal, and exotic lemongrass. The thick texture is created by the rice, while the cauliflower adds tenderness. Coconut milk gives the soup a silkiness, softening the heat of the chili. The secret to perfect balance is lime juice, which reveals freshness and depth of flavor. This soup not only warms but also immerses you in the atmosphere of exotic Thai cuisine. It works great as a standalone dish, delighting with its complex and harmonious taste.
1
Place the chicken in a pot with 5-7 liters of cold water, put it on the heat and bring to a boil. Once the water boils, reduce the heat to medium and skim off the foam. Add onion, carrot, celery stalk, chili pepper, galangal, lemongrass stalk, star anise, cardamom, clove and green peppercorns. Simmer the broth for 1.5-2 hours.
- Chicken: 1 piece
- Onion: 2 heads
- Carrot: 3 pieces
- Celery stalk: 3 pieces
- Thai bird's eye chili: 2 pieces
- Galangal: 1 piece
- Lemongrass: 5 piece
- Star anise: 1 piece
- Cardamom: 2 pieces
- Cloves: 1 piece
- Green peppercorns: 1 tablespoon
2
In a large pot, heat vegetable oil and sauté chopped onion until translucent, then add julienned carrot and thinly sliced celery, frying while stirring for a couple of minutes. Then add minced garlic and chili, stirring until the garlic aroma appears.
- Vegetable oil: 50 ml
- Onion: 2 heads
- Carrot: 3 pieces
- Celery stalk: 3 pieces
- Garlic: 4 cloves
- Thai bird's eye chili: 2 pieces
3
Add tomato paste to the sauté, stir for 2-3 minutes, then add the spice mix for tom yum, crushed lemongrass stalks, and a couple of ladles of broth. Simmer on low heat for 10-15 minutes.
- Tomato paste: 100 g
- Tom yum spice mix: 2 tablespoons
- Lemongrass: 5 piece
- Chicken: 1 piece
4
Remove the chicken from the broth, cool it down, and shred or cut it into small pieces that fit easily on a spoon. Strain the broth.
5
Break the cauliflower into small florets, place them in a pot with the sauté, and pour in the broth. Add chicken meat and rinsed rice. Cook until the rice is done.
- Cauliflower: 1 piece
- Chicken: 1 piece
- Long-grain rice: 1 glass
6
Pour in coconut milk and lime juice, add salt, sugar, and pepper to taste.
- Coconut milk: 400 ml
- Salt: to taste
- Sugar: to taste
- Ground black pepper: to taste
