Thai-Style Rice and Cauliflower Soup

Soups | Kazakhstani cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

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.