Title: Thai-Style Cauliflower and Mushroom Soup
Categories: Soup Vegetable Thai
Yield: 8 Servings

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

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