The awesome thing about this soup, besides being a cinch to make, is you can add all sorts of veggies or protein to it.  I chose to keep it simple and used roasted shrimp with mine today.  You could use chicken if you want, or no fish/poultry if you want to keep it vegetarian (use vegetable broth instead of chicken in that case ).

I also think the addition of potatoes or baby corn or carrots would be absolutely delicious in this soup.  Whatever you’re in the mood for.  It’s a very adaptable recipe!  And…while I’m not an expert, I believe it fits into a low carb lifestyle (if you don’t add the coconut sugariron on labels Thai Coconut Curry Cauliflower Soup IngredientsI love curry paste from Mae Ploy. I have their green, red and yellow in my fridge.  This recipe uses the yellow curry paste.  The only other ingredient you may not typically have in your pantry is a can of coconut milk. Other than that, the recipe basically just calls for onions, garlic, stock, and cauliflower.  I also added a bit of coconut palm sugar because I think it needed a touch of sweetness to balance it all out, but that’s optional.  Just give it a taste and adjust as you like.  Then just blend the soup to puree it.  I use an immersion blender which is so much easier than blending soup in a blender…and safer too.  Hot liquids in a blender can explode so you have to blend in small batches, or let the soup cool down coffee machine. I loved this coconut curry cauliflower soup with shrimp that I roasted in the oven, some chopped cilantro and a sprinkle of red pepper flakes.  I like things spicy…but if you don’t, leave it off hotel hk!