Coconut Soup

Skip Davis


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


★★★★★ 1 vote

4 to 5 soup bowls
10 Min
15 Min


  • 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

How to Make Coconut Soup


  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.

Printable Recipe Card

About Coconut Soup

Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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