Tomato coconut soup

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Goan Recipe
Technique: Boil Recipe
Difficulty: Easy

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How to Make Tomato coconut soup

  • Cut the coconut into small pieces.
  • Wash, take off the stem and de-seed the green chillies.
  • Heat up the oil to a medium heat and add mustard seeds.
  • As soon as they crackle, mix in curry leaves and asafoetida and fry for 15 seconds.
  • Mix in the tomato puree, coconut pieces, green chillies and water and bring to a slow simmer, stirring occasionally.
  • Take off from heat and allow to cool slightly.
  • Blend soup in a blender until smooth.
  • Pour out into a pot and mix in salt and sugar and simmer (boil slowly at low temperature) for 5 minutes.
  • Serve hot.