coconut soup
(1 rating)
Easy and tasty recipe using everyday ingredients. Inspired by a J.A.P. request for a recipe of this type.
(1 rating)
yield
4 to 5 soup bowls
prep time
10 Min
cook time
15 Min
Ingredients For coconut soup
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1 canun-sweetened coconut milk (14 to 16 ounces)
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16 ozwater or cream (cook's choice)
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2 Tbspun-sweetened coconut flakes
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1 smcarrot, diced
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2 clovegarlic, diced
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1 Tbspfresh ginger (1 inch) grated
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2 Tbspwhite rice flour
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2 Tbspwater, cold
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white pepper - to taste
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salt - to taste
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1 bunchfresh cilantro
How To Make coconut soup
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1Peel and cut carrot into small dice. Finely chop garlic and grate ginger.
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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.
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3Dilute the rice flour in a small bowl with 2 Tablespoons of water.
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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.
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5Season with white pepper and finely chopped coriander leaves. Serve hot.
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6Tip: Add the coconut pieces only after removing the soup from flame.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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