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1
In a very large saucepan, combine the lima beans with 8 cups of the water and bring to a boil.
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2
Add the bay leaves and thyme sprigs and simmer over moderately low heat, stirring occasionally, until the water is almost absorbed, about 1 1/2 hours.
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3
Add the remaining 11 cups of water and simmer, stirring occasionally, until the beans are very tender, about 2 hours longer.
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4
In a large skillet, heat 2 tablespoons of the olive oil.
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5
Add the garlic and cook over moderate heat until golden, 3 minutes.
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6
Add the cauliflower and cook, stirring, until well coated with the garlic and just starting to soften, 3 minutes.
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7
Add the flour and toss to coat.
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8
Stir the cauliflower into the soup, cover partially and continue to cook over moderately low heat, stirring occasionally, until the cauliflower is tender, 15 minutes.
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9
Meanwhile, in a small skillet, heat the remaining 2 tablespoons of olive oil.
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10
Add the shallots and chopped thyme and cook over moderately low heat until softened, about 6 minutes.
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11
Add the cumin and cook, stirring, until fragrant, about 1 minute.
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12
Stir the mixture into the soup; season with salt and pepper.
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13
In a small bowl, stir the fish sauce with the chiles.
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14
Discard the bay leaves and thyme sprigs and ladle the soup into bowls.
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15
Serve the sauce on the side.
