Indian Coconut Soup

Not too long ago, I had asked my wife if she was interested in going out to lunch. Obviously she was ecstatic (I think), and then I gave her a couple of choices. I was leaning very heavily on Indian food, and while I never thought my wife to be all that interested in Indian cuisine, she happily agreed. We checked out this local place called India Garden in Milwaukee. The restaurant was hidden back in a strange area just off a busy street, but the exterior looked nice, and there were plenty of cars in the lot which is most likely a good sign. Upon entering, the interior was super clean and nice, and the service from the start was awesome. Good signs.

This place was packed with natives, which to me, is always a great sign. We took a look at their buffet, and it looked really, really good.

Indian Coconut Soup Recipe

After we devoured pretty much everything they had to offer (and what they offered was probably the best I have had in Milwaukee), my wife said she wanted to try to the coconut soup. Coconut soup? She was in heaven, and insisted I had to try it. So, as a good husband would, I did, and only did because I knew that I would be making this for her in the very near future. That’s when I did, and she was, again, back in love.

Ingredients:

  • 1 tbsp unsalted butter
  • 1/2 cup shredded coconut
  • 1 tsp ground cardamom
  • 4 tbsp honey
  • 14 oz can of coconut milk
  • 2 cups of milk
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 pinch of salt

I know… It’s a bit sweet, and strange (in a good way) to say the least, and that’s what makes this one pretty exciting. Think of it as a soup dessert, and a perfect way to end a meal. I also thought that this would be great served chilled (and it was), and blended up with some ice, almost like a Mexican horchata.

This is super easy to make and can be served immediately.

Start by heating a sauce pan on medium heat. Add in the butter, and let it melt.

Once melted, add in the shredded coconut, and give it a good stir with a wooden spoon. Keep stirring it around for about 4 minutes or so.

How to make Indian coconut soup

 

Next add in the cardamon, cinnamon, and nutmeg, and give another good stir. Lightly toast all of this for about a minute, then pour in the coconut milk, and regular milk. Throw in the pinch of salt, stir, and reduce the heat to a simmer, cooking for about 20 minutes.

Now you are ready to serve.

Ladle in the Indian coconut soup into a small soup bowl, and dig in.

Sweet and delicious, this Indian coconut soup is a total surprise and is a perfect finish to practically any meal. Did I mention how awesome cardamon was? If you have never tried it, just let me tell you it goes very, very well with cinnamon and nutmeg, and has this perfect citrus and floral note that will definitely get your taste buds moving. Hope you enjoy!

Indian Coconut Soup
Author: 
Recipe type: Soup
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 tbsp unsalted butter
  • ½ cup shredded coconut
  • 1 tsp ground cardamom
  • 4 tbsp honey
  • 14 oz can of coconut milk
  • 2 cups of milk
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 pinch of salt
Instructions
  1. know… It’s a bit sweet, and strange (in a good way) to say the least, and that’s what makes this one pretty exciting. Think of it as a soup dessert, and a perfect way to end a meal. I also thought that this would be great served chilled (and it was), and blended up with some ice, almost like a Mexican horchata.
  2. This is super easy to make and can be served immediately.
  3. Start by heating a sauce pan on medium heat. Add in the butter, and let it melt.
  4. Once melted, add in the shredded coconut, and give it a good stir with a wooden spoon. Keep stirring it around for about 4 minutes or so.
  5. Next add in the cardamon, cinnamon, and nutmeg, and give another good stir. Lightly toast all of this for about a minute, then pour in the coconut milk, and regular milk. Throw in the pinch of salt, stir, and reduce the heat to a simmer, cooking for about 20 minutes.
  6. Now you are ready to serve.
  7. Ladle in the Indian coconut soup into a small soup bowl, and dig in.

 

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9 thoughts to “Indian Coconut Soup”

  1. Hi Dax, this looks like an awesome recipe! I’m wondering about the milk, do you have a recommendation for what kind? I usually have whole or unsweetened almond milk on hand. Or could I just use additional coconut milk? Can’t wait to make this! Thanks…

    1. Hi MaryAnn, I used 1% as that is what my kids drink, but I suspect either whole or almond may work, however almond might twist the flavor a bit (which may or may not be a bad thing). I blended this soup the following morning with ice for my wife, and it was really good as well, especially on a hot day. Hope you enjoy it!

        1. Made this tonight….great soup, very pleased with the flavor. There is honey listed in the ingredients but the instructions don’t say when to add it. I left it out of my bowl, my husband drizzled it on top of his. Win-win 🙂 Served it hot this time, may try it cold next. Great recipe!

  2. I was in Milwaukee yesterday and went to the same restaurant. This was definitely a highlight of the meal which is why I was searching for a recipe today. Thanks!

  3. I just went to this same restaurant for lunch today, then came home and googled a coconut soup recipe because I fell IN LOVE with theirs. This is the first post that popped up! Small world, and thank you so much for sharing this. You made my day.

  4. You have coconut milk noted in the ingredients but show a can of coconut cream in the picture. Aren’t they different? Thanks for the recipe. I love coconut soup! I first had it at a tiny Indian restaurant called Kismoth on East 6th St in NYC. In 1974 you could have a full meal including soup, pakora, curry with rice, dhal, steamed cabbage and paratha for around 2 bucks. Heaven!

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