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


1Peel and cut carrot into small dice. Finely chop garlic and grate ginger.
2Place 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.
3Dilute the rice flour in a small bowl with 2 Tablespoons of water.
4Pour 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.
5Season with white pepper and finely chopped coriander leaves.

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

About this Recipe

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