Cauliflower Lemongrass Soup

Make it with - or without - Chicken


• 1½-inch piece fresh ginger, peeled and coarsely chopped or grated
• 4 garlic cloves, coarsely chopped
• 1 medium shallot, coarsely chopped
• 1 to 2 Thai chilies, stems removed and halved
• 2 stalks lemongrass, tough outer leaves removed leaving only the tender inner leaves bottom trimmed, and cut into 3-inch pieces
• 1 T olive or coconut oil
• 6 cups broth or water
• 2 fresh kaffir lime leaves, torn
• 1 large or two small head of cauliflower, stem removed and cut into quarter-sized florets
• Sliced chicken breast (optional)
• 8 leaves Thai basil, sliced (or cilantro)


Place the ginger, garlic, shallot, Thai chilies, and lemongrass in a food processor or blender and pulse until the mixture has a coarse texture. Heat a large saucepan over medium-high heat and add the oil. Add the mixture from the blender. Reduce the heat to medium and cook, stirring constantly, until the mixture releases some of its moisture and becomes aromatic. Do not brown. Pour in the broth and add chicken and simmer for about 7 minutes. Then add cauliflower and Kaffir lime leaves and simmer for 15 minutes. Garnish with Thai basil (or cilantro).