Creamy Chicken and Tofu Soup

225g firm tofu, drained
1 garlic clove, peeled & crushed
1 inch root ginger, peeled & finely chopped
1 inch fresh galangal, peeled & finely sliced (optional)
1 lemon grass stalk, bruised
1 tbsp ground turmeric
1 pint (600 ml) chicken stock
1 pint (600ml) coconut milk
225g cauliflower (I used one large floret. Who the heck measures out 225g of cauliflower?)
225g cooked chicken, shredded
2 large red chillies
Paprika

1. Cut the tofu into 1 cm inch cubes, pat dry. Heat oil and fry the entire batch till golden brown (No need for flour). Remove, drain on absorbent kitchen paper and set aside
2. Heat oil in saucepan. Add garlic, ginger, galangal and lemon grass. After 30 seconds or so (before it burns), stir in turmeric. Pour in chicken stock and coconut milk
3. Reduce heat to a simmer and add in cauliflower. Cook to preferred softness. De-seed the chillies, slice and add to soup
4. Sprinkle paprika onto chicken pieces and grill lightly. Once cooked, remove from heat and shred. Set aside
5. Remove lemon grass from the soup. Stir in chicken and tofu pieces. Season nicely to taste. Serve immediately with a bowl of steaming hot white rice