Coconut Soup Recipe
Shredded coconut soup made with whole milk, cream, nuts, and sweet Indian spices.
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Ingredients
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Base Ingredients
Nuts and Spices
Garnish
Method
Preparation
- 1
Toast the Nuts
In a dry skillet over medium heat, toast the cashews and almonds until golden brown, about 5-7 minutes. Stir frequently to prevent burning. Remove from heat and set aside.
- 2
Infuse the Milk
In a large saucepan, combine the whole milk, heavy cream, shredded coconut, cinnamon, cardamom pods, and salt. Bring to a simmer over medium heat, stirring occasionally.
- 3
Sweeten the Soup
Once the mixture is simmering, add the sugar and stir until fully dissolved. Continue to simmer for an additional 10 minutes to allow the flavors to meld.
Blending
- 4
Blend the Soup
Remove the saucepan from heat. Using an immersion blender, blend the mixture until smooth. If you don't have an immersion blender, carefully transfer the soup to a countertop blender in batches and blend until smooth.
- 5
Strain the Soup (Optional)
If you prefer a smoother texture, strain the blended soup through a fine-mesh sieve back into the saucepan to remove any fibrous coconut pieces.
Serving
- 6
Serve and Garnish
Ladle the hot coconut soup into bowls. Garnish with toasted nuts and fresh cilantro. Serve with lime wedges on the side for squeezing over the soup.
