Chicken and mushrooms swimming in a cauliflower mixture.

Foodie Favorite: Sour Thai Soup

Dishing out a sensational soup recipe

By Sarah FreebornKENOSHA.COM

A fourth generation Kenosha native, Freeborn is fueled by a desire to build community through her culinary skills in the kitchen. The Tremper High School graduate loves trying new recipes as well as creating unique ones of her own.


  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp sea salt
  • 3/4 tsp black pepper
  • 2 cups cauliflower florets
  • 2 cups chicken broth
  • 1 tbsp Dijon mustard
  • 2 tbsp nutritional yeast
  • 1 tsp apple cider vinegar
  • 1/2 lime (cut in half, squeeze juice)
  • 1 tsp capers
  • 8 oz mushrooms, chopped
  • 1 lb chicken cooked and shredded
  • Green onions for garnish


In a medium sauce pan, cook onion, garlic, salt and pepper over medium heat until fragrant. Add cauliflower and continue cooking 1-2 minutes. Add chicken stock, cover and bring to a boil. Lower heat and continue cooking until cauliflower is tender, about 5-7 minutes. 

Meanwhile, cook the mushrooms in large skillet. Add chicken and continue cooking until heated through. Once chicken is cooked, remove from pan and shred. Add back to pan. Ladle the cauliflower mixture into your blender. Add Dijon mustard, nutritional yeast, apple cider vinegar and lime juice. Blend on high until smooth and silky. Add capers and pulse just to mix them in and break them down slightly. 

Pour cauliflower mixture over chicken and mushrooms. Simmer over low heat. Garnish with green onions. Enjoy!