Coconut Cauliflower Soup

Name: Coconut Cauliflower Soup
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 2 servings
Cuisine: Southeast Asian
Ingredients: 350 g Cauliflower; 200 ml Coconut milk; 12 g Fresh ginger; 15 g Vegan Thai red curry paste; 400 ml Water; 10 ml Olive oil; 15 ml Lime juice

Cauliflower blends into a coconut soup with ginger and red curry paste. It is a light dinner where the paste sets the heat level, so check the particular product rather than assuming every jar tastes the same. Cook the florets until very tender, blend off the heat and add lime at the end for a brighter finish.

Creamy cauliflower soup with browned cauliflower slices and parsley in a black bowl. — Representative photograph · Hands Holding Creamy Cauliflower Soup in Black Bowl by Lionel Ntasano · Source · Pexels License. Full frame retained; resized without enlargement to a maximum width of 1200 pixels and compressed as WebP. Representative cauliflower soup with a different garnish. This recipe uses coconut milk; the photographer does not document the photographed broth formula. Not a photograph of a PANTRISORA kitchen trial.

Southeast Asian · Preparation time: 12 min · Cook time: 22 min · Total time: 34 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

350 g Cauliflower
200 ml Coconut milk
12 g Fresh ginger
15 g Vegan Thai red curry paste
400 ml Water
10 ml Olive oil
15 ml Lime juice

Allergens listed for these ingredients · None identified. Check package labels.

Step-by-Step Instructions

Check the curry paste is vegan and review its allergen label. Chop ginger finely and warm it with paste and oil in a saucepan.
Add small cauliflower florets, measured water and coconut milk. Simmer gently until the florets are very tender.
Blend off the heat until smooth, then warm gently and stir in lime juice. Thin with hot water if necessary for a spoonable consistency.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, saucepan or pot sized for the ingredients, blender, spatula or spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Keep canned coconut milk and an appropriately labeled curry paste. Coconut water cannot replace the milk's fat and would leave a much thinner soup.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.