Tomato coconut soup

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Goan Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Soups-Stews Recipes. You may also want to try Okra Soup, Smoked Fish and Kale Soup, Healthy Spinach Soup, Festive Yakhni Shorba

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  • 1/2 tsp - mustard seeds
  • 2 tsp - sugar
  • 1 pinch asafoetida
  • 2 tbsp - oil
  • 1.5cup - tomato puree
  • 2 green chillies
  • 2 cup - warm water
  • 4-5 curry leaves
  • 1/4 coconut medium
  • Salt to taste

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.