15 July, 2022
Quick N Easy Coconut Curry Soup
Quick N Easy Coconut Curry Soup is a mild spicey curry soup with flavours of whole spices veggies and little sweetness of coconut milk. Coconut curry soup is a quick and simple dish.
For this curry I usually prefer homemade coconut milk which gives a great and fresh taste to the curry, store-bought coconut milk can also be use for this soup. One can add vegetables like baby corn, broccoli, zucchini, carrots, beans, and cauliflower to coconut curry soup.
Other Soup Recipes in my blog which you can go thru
Pea Soup
Chicken Clear Soup
Tips to make this Coconut Curry Soup
- It is important that the veggies must be cut into uniform sizes as their cook together. It is to ensure that none of the veggies gets overcooked. It can be cut lengthwise or in cubes.
- To avoid splitting or curdling of coconut milk add the second and third extract of coconut milk first and just simmer on low flame with the vegetables till the veggies are just cooked.
- Add the first extract of coconut milk at the last. Just let it come to a boil off the flame and do not cook further.
- If you are using store-bought coconut milk you will notice that it will be thick at the bottom and watery at the top so it is important to shake and mix the coconut milk well before adding it to the curry you can add this coconut milk after the veggies almost cooked and just simmer for two or three minutes.
- Sometimes this gravy does not remain white and turns light brown or yellowish in colour to avoid this do not brown the onion. The onions must be cooked on low flame till it is translucent.
Recipe
Preparation Time:15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Serves: 4
Ingredients
- 70 gm French Beans
- 70 gm Brocolli
- 1 small Carrot
- 1/4 cup Peas
- 3-4 Baby Corn
- 1 medium-size Onion
- 200ml of First Extract Coconut Milk (How to make coconut milk)
- 3 Green Chillies
- 1 Sprig Curry Leaves
- 1 Bay Leaf
- 1-inch piece of cinnamon
- 2 Green Cardamom
- 1 tsp Ginger Garlic Paste
- 2 Cloves
- 1 tbsp Coconut Oil
- Salt to taste
Method
Cut the vegetables lengthwise in uniform size.
Heat a heavy bottom pan and add 1 tbsp oil. Once the oil is hot add all the whole spices bay leaf, cinnamon, cardamom, cloves and curry leaves. Sauté for a few seconds on low flame
Now add in sliced onions, green chillies and ginger-garlic paste.
Sauté for 1- 2 minutes till onion is translucent. Do not brown the onions.
Toss in all the vegetables with green peas. Sauté for 4 to 5 minutes.
Add in around 1 cup of water and salt, cover with a lid and let the veggies cook till they are 90% cooked. This will take around 10 minutes. Do not overcook the veggies. If you have extracted the coconut milk from the coconut, instead of water you can add the second and third extracted coconut milk.
Lastly, add the first extracted coconut milk let it come to a boil and turn off the flame. Serve hot.
One thought on : 1
So nutritious