Cauliflower Soup (Thai Style) This is a traditional Thai soup with a few ingredient shortcuts to make it easier to make. It's still absolutely delicious. 3/4 cup of coconut milk 2" chunk of ginger, or galangal minced or grated (see notes) 2 TBS lime juice a big head of cauliflower, cut into bite sized chunks/florets 3 TBS tamari soy sauce or fish sauce 2 tsp turbinado sugar 3 cups of low-sodium vegetable stock 1-4 small hot red chilies, seeded and finely chopped lemon juice cilantro In a big pot, combine everything but the chilies and lemon juice. Bring to a a boil, reduce heat, and simmer until cauliflower is cooked to your liking. Add chilis and lemon juice to taste. Serve and garnish with cilantro leaves if you wish. Notes: Traditionally you would add lemon juice to make it more tart - a balance of sweet/sour/hot is what they look for in all food like this, with the tart/hot being more upfront. If you think it's tart enough without the juice, then don't add it. Thai people would also always use at least 3 chilies in this dish - it's supposed to be spicy. But if you don't like flamin' hot food then just don't do it :) Its delicious in any case. To make this truely authentic, you should use galangal instead of ginger. Galangal is a form of wild ginger that is a bit darker (orange-ish) in color and has a slightly different flavor. But unless you have an oriental market or some other store that has unusual fresh produce near you you will likely never find it. But it's not a deal-breaker. Ginger works very well and makes this recipe no stress. You could toss in a pinch of turmeric and a pinch of dry mustard and it will give you kind of an idea what it would taste like with the galangal if you are curious (but only kind of... it's still not the same really... I dont bother if I don't have it, as you can't exactly recreate the flavor that I've found). Also traditionally this would be made with crushed up thai lime leaves instead of lime juice, but they tend to be difficult to get, so I don't bother.