1 large cauliflower
1 whole, new garlic or 4 garlic cloves
1 red hot chili pepper
2 tsp. sweet Bombay curry
330 ml coconut milk Xing Fu (2 small cans)
1 cube herbal broth
2 tsp. fish broth
3 tbsp. olive oil, white truffle
8 dl water
Soup season with salt, if necessary
Seafood of your choice
Here is used frozen:
500 g saltwater clams
500 g of crayfish tails
I am an angler in Scandinavia
Recipe No. 55
Procedure without liability: Onions, garlic and red chili cut into small pieces and brown slightly in a saucepan with olive oil added to curry. 8 dl water poured over and a herbal broth and fish broth, add to the pan. The cauliflower is picked in small pieces and put into the pot. It all boiled for 10 minutes, then pour the coconut milk and cook further for 2 to 5 minutes.
Soup cool slightly before blending. Only if your blender does not tolerate boiling water. Pour the blended soup back into saucepan and pour the shellfish in. Give now a short rehash and the soup is ready. NB not boil too long, since shellfish become tough.
Serving: Serve in hot deep plates and give a good bread.
Garnish: Use like something green. Coriander leaves may be recommended. Chives can also be used.
Drink: A cold beer or white wine is recommended.
Hint: Of course you can also use other shellfish. For example, large shrimp. A little lemon grass (or a slice of lemon) can be added to the soup for a sour taste.