Best 2 Indian Coconut Soup Recipes

Tantalize your taste buds with a culinary journey to the vibrant shores of India with our delectable Indian coconut soup. This creamy and flavorful soup is a symphony of exotic spices, aromatic herbs, and the sweet, nutty goodness of coconut milk. Immerse yourself in the rich culinary traditions of India as we present three enticing variations of this classic dish.

First, embark on a culinary adventure with our traditional South Indian coconut soup, a harmonious blend of coconut milk, fresh ginger, fragrant curry leaves, and a medley of aromatic spices. This comforting soup is a true celebration of South Indian flavors, perfect for a cozy and satisfying meal.

Next, we present a unique and tantalizing twist on the classic with our Thai-inspired coconut soup. This vibrant soup bursts with the bold flavors of lemongrass, galangal, and kaffir lime leaves, harmoniously balanced by the creamy coconut milk and a touch of zesty lime. Prepare to be captivated by the exotic allure of this Southeast Asian-inspired delight.

Finally, we offer a modern and elegant rendition of this timeless dish with our roasted red pepper and coconut soup. This sophisticated soup combines the sweetness of roasted red peppers with the rich flavors of coconut milk, creating a velvety and visually stunning dish that is sure to impress your dinner guests.

Whether you seek a comforting classic, an exotic adventure, or a contemporary twist, our collection of Indian coconut soup recipes cater to every palate. Indulge in the vibrant flavors of India with these culinary creations that promise an unforgettable dining experience.

Here are our top 2 tried and tested recipes!

INDIAN-SPICED ZUCCHINI-COCONUT SOUP

Indian-Spiced Zucchini-Coconut Soup image

Provided by Molly O'Neill

Categories appetizer, main course, side dish

Time 45m

Yield Four servings

Number Of Ingredients 15

Ingredients

1 teaspoon olive oil
1 medium onion, peeled and chopped
2 cloves garlic, peeled and chopped
4 medium zucchini, cut into 1/2-inch dice
1 teaspoon ground cumin
1/2 teaspoon turmeric
Pinch cayenne
1 1/2 teaspoons kosher salt
Freshly ground pepper to taste
1 1/2 cups chicken broth, homemade or low-sodium canned
1/2 cup unsweetened coconut milk
2 teaspoons chopped fresh cilantro
2 teaspoons chopped fresh mint
1/2 teaspoon grated orange zest
1 teaspoon grated unsweetened coconut

Steps:

Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for 5 minutes. Add the zucchini and cook for 5 minutes. Stir in the cumin, turmeric, cayenne, salt and pepper. Stir in the broth and coconut milk. Bring to a boil. Reduce heat and simmer until zucchini is soft, about 25 minutes.
Scrape the soup into a blender and process until smooth. Place in a saucepan over low heat just until hot. Combine the cilantro, mint and orange zest in a small bowl. Divide soup among 4 bowls. Sprinkle with the grated coconut and then the herb mixture. Serve immediately.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 811 milligrams, Sugar 8 grams, TransFat 0 grams

INDIAN COCONUT SOUP

Indian Coconut Soup image

I have long enjoyed coconut soup in Indian restaurants, and I finally set about to make my own. Now I like mine best of all! :-) It's quick and easy, and it has a nice texture.

Provided by Geri by the Sea

Categories Coconut

Time 20m

Yield 5 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1/2 cup shredded coconut
1/4 cup chopped pistachios (plus a little extra)
3 tablespoons honey
1/2 teaspoon cardamom
1/2 cinnamon
1/2 nutmeg
1/4 teaspoon fennel
2 cups milk
2 cups coconut milk, well shaken

Steps:

Sautee coconut in butter until toasted, stirring well.
Add 1/4 cup pistachios, sautéing a little longer.
Add honey and spices and stir.
Add milk and coconut milk, stirring slowly.
Heat but don't boil.
Froth individual servings in blender or espresso machine if desired.
CAUTION: Be careful not to put more than one serving at a time in the blender or it may overflow and scald you.
Serve garnished with pistachios.

Tips:

Use fresh coconut milk: Fresh coconut milk adds a richer, creamier flavor to the soup compared to canned coconut milk.
Toast the spices: Toasting the spices (cumin, coriander, and mustard seeds) in hot oil releases their flavor and aroma, enhancing the overall taste of the soup.
Use a variety of vegetables: This recipe calls for a combination of vegetables including carrots, potatoes, and green beans, but feel free to add other vegetables you have on hand such as broccoli, cauliflower, or zucchini.
Adjust the spiciness: The amount of green chilies used in this recipe can be adjusted to your desired level of spiciness. If you prefer a milder soup, use fewer chilies or remove the seeds.
Coconut oil is optional: If you don't have coconut oil, or prefer not to use it, you can substitute another type of oil, such as olive oil.

Conclusion:

Indian coconut soup is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With its creamy coconut broth, tender vegetables, and aromatic spices, this soup is sure to satisfy. Serve it with a side of rice or naan bread for a complete meal. Whether you're looking for a comforting soup on a cold day or a light and flavorful lunch, Indian coconut soup is an excellent choice. So get creative in the kitchen and enjoy this versatile and delicious recipe!

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