Coconut Milk Soup

Name: Coconut Milk Soup
Prep time: 35 min
Total time: 35 min
Yield: Makes 4 servings
Cuisine: Indian
Ingredients: 1 small onion, chopped; 3 tablespoons corn, grapeseed, or other neutral oil; 3 tablespoons corn, grapeseed, or other neutral oil; 3 tablespoons corn, grapeseed, or other neutral oil; One 1-inch piece fresh ginger, peeled and minced; ¼ cup chopped fresh cilantro leaves, plus more for garnish; ½ teaspoon ground cinnamon; 2 cups coconut milk, homemade or canned; 2 cups heavy cream or whole milk; 2 cups heavy cream or whole milk; Salt and black pepper to taste; Salt and black pepper to taste

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
35 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

The creamy, rich, and mildly spicy flavor of this soup makes it a great starter before Indian entrees like Crunchy Curried Shrimp or Fish or Patra ni Machhi.

Ingredients

3 tablespoons corn, grapeseed, or other neutral oil
1 small onion, chopped
<

Asia
India
Starter
Spicy
Vegetarian
Soup
Gluten-free

Method

Heat the oil in a saucepan over medium-high heat. Add the onion and ginger and cook, stirring occasionally, until the onion softens, 5 to 10 minutes. Stir in the cilantro and cinnamon and cook until fragrant, about 20 seconds.
Pour in the coconut milk and cream and bring to a boil; immediately turn the heat to low and simmer gently for 15 minutes, or until the