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Cauliflower Chicken Soup with Coconut Milk and Spices Recipe

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3.8 from 1 review

This creamy and comforting Cauliflower Chicken Soup combines tender cauliflower florets, shredded chicken, and aromatic spices in a rich coconut milk base. With the warmth of ginger, garlic, and a touch of chili, it’s a flavorful and hearty soup perfect for a wholesome meal. Blending half the soup gives it a lovely texture with chunks while the spinach adds freshness.

Ingredients

Soup Base

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 4 large garlic cloves, finely chopped
  • 1-inch knob fresh ginger, finely chopped
  • 1/4 teaspoon red chili flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric

Main Ingredients

  • 1 1/2 pound cauliflower florets
  • 6 cups chicken stock
  • 2 cups cooked chicken, shredded
  • 1 can (14 oz / 400 g) coconut milk
  • 2 cups baby spinach
  • Salt and pepper to taste

Instructions

  1. Sauté aromatics: Heat the olive oil in a large pot over medium heat and sauté the diced onion for 4-5 minutes until softened and translucent.
  2. Add garlic, ginger and spices: Stir in the finely chopped garlic, ginger, and red chili flakes and cook for another minute until fragrant, being careful not to burn the garlic.
  3. Toast spices: Add the ground cumin, ground coriander, and turmeric. Cook for 30 seconds, stirring occasionally to release their aroma and toast the spices lightly.
  4. Cook cauliflower: Add the cauliflower florets and chicken stock, then bring to a boil. Lower the heat and simmer for 10-12 minutes until the cauliflower is fork-tender but not mushy.
  5. Blend soup partially: Turn off the heat and use a hand blender to blend about half of the soup directly in the pot. Leave plenty of cauliflower pieces whole to maintain texture.
  6. Add chicken and coconut milk: Return the pot to low-medium heat, stir in the shredded cooked chicken and coconut milk. Heat gently until warmed through.
  7. Wilt spinach and season: Stir in the baby spinach and cook for 1-2 minutes until just wilted. Season generously with salt and freshly ground black pepper to taste.
  8. Serve: Ladle the hot soup into bowls and enjoy immediately.

Notes

  • You can use pre-cooked rotisserie chicken for convenience.
  • Adjust the red chili flakes quantity for spiciness preference.
  • Use low-sodium chicken stock to control salt content.
  • For a richer flavor, simmer the soup a bit longer on low after adding the coconut milk.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently.

Find it online: https://yumntasty.com/cauliflower-chicken-soup-with-coconut-milk-and-spices-recipe/