Coconut Soup

Skip Davis

By
@Grandpaskip

Easy and tasty recipe using everyday ingredients. Inspired by a J.A.P. request for a recipe of this type.


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Comments:

Serves:

4 to 5 soup bowls

Prep:

10 Min

Cook:

15 Min

Ingredients

1 can(s)
un-sweetened coconut milk (14 to 16 ounces)
16 oz
water or cream (cook's choice)
2 Tbsp
un-sweetened coconut flakes
1 small
carrot, diced
2 clove
garlic, diced
1 Tbsp
fresh ginger (1 inch) grated
2 Tbsp
white rice flour
2 Tbsp
water, cold
white pepper - to taste
salt - to taste
1 bunch
fresh cilantro

Directions Step-By-Step

1
Peel and cut carrot into small dice. Finely chop garlic and grate ginger.
2
Place a teaspoon of oil in a small saucepan and add the ginger, garlic and carrot pieces and saute' for a minute or so. Add 1 Tablespoon of water, close the pan with a lid and steam the vegetables until tender crisp. Once done, pour in the coconut milk and water/cream and allow it to gently boil.
3
Dilute the rice flour in a small bowl with 2 Tablespoons of water.
4
Pour the rice flour slurry into the boiling soup while stirring continuously. Reduce heat to a simmer and allow it to cook for few more minutes. Add salt and the reserved coconut flakes to the soup and stir to combine.
5
Season with white pepper and finely chopped coriander leaves.

Serve hot.
6
Tip:
Add the coconut pieces only after removing the soup from flame.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy