Curried Coconut Soup

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Servings: 4 Difficulty: Intermediate
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A creamy, aromatic Indian-inspired soup with toasted coconut and egg-enriched broth.
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This Curried Coconut Soup is a rich, velvety dish that blends the warmth of curry powder with the natural sweetness of coconut. The base starts with sautéed onions and spices, simmered in milk to create a fragrant broth. Flaked coconut adds texture and depth, while the addition of beaten egg yolks at the end lends a luxurious, custard-like thickness. ItâÂÂs a comforting vegetarian option perfect for chilly evenings or as a light yet satisfying main course. The subtle heat from the curry balances beautifully with the dairy, resulting in a soup thatâÂÂs both soothing and flavorful. Serve it garnished with extra toasted coconut for a crunch that contrasts with the smooth consistency. Simple ingredients come together to make this a reliable favorite for weeknight dinners or cozy gatherings.

Curried Coconut Soup recipe image
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Curried Coconut Soup

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 463.9

Description

This Curried Coconut Soup is a rich, velvety dish that blends the warmth of curry powder with the natural sweetness of coconut. The base starts with saut&# 195;©ed onions and spices, simmered in milk to create a fragrant broth. Flaked coconut adds texture and depth, while the addition of beaten egg yolks at the end lends a luxurious, custard-like thickness. ItâÂÂs a comforting vegetarian option perfect for chilly evenings or as a light yet satisfying main course. The subtle heat from the curry balances beautifully with the dairy, resulting in a soup thatâÂÂs both soothing and flavorful. Serve it garnished with extra toasted coconut for a crunch that contrasts with the smooth consistency. Simple ingredients come together to make this a reliable favorite for weeknight dinners or cozy gatherings.

Ingredients

Directions

  1. In a 2-quart saucepan, combine the chopped onion, curry powder, and water.
  2. Cook over medium heat, stirring occasionally, until the onion is tender, about 5 minutes.
  3. Stir in the milk, flaked coconut, cloves, and salt.
  4. Bring to a simmer, cover, and cook for 15 minutes to allow flavors to meld.
  5. Remove the cloves from the pot.
  6. Strain the soup through a fine-mesh sieve into a clean bowl or pot, pressing on the solids to extract liquid.
  7. In a small bowl, beat the egg yolks lightly.
  8. Gradually whisk about 1 cup of the hot milk mixture into the egg yolks to temper them.
  9. Pour the egg mixture back into the remaining soup in the saucepan.
  10. Cook over low heat, stirring constantly, for about 2 minutes or until the soup thickens slightly. Do not boil.
  11. Remove from heat, cover, and chill if serving cold, or serve immediately while warm.
  12. Garnish each serving with additional toasted coconut if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 463.9kcal
% Daily Value *
Total Fat 35.2g55%
Saturated Fat 21.2g106%
Cholesterol 543.6mg182%
Sodium 2561.8mg107%
Total Carbohydrate 23.5g8%
Dietary Fiber 4.3g18%
Sugars 16.8g
Protein 16.4g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: curry, coconut, soup, indian, vegetarian, comfort food, creamy, milk, onion, spiced, warm, easy, quick, dinner, side dish, aromatic, rich, simmer, toasted
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