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Blender Coconut Curry Soup

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Ingredients
  Flaked coconut 1 1⁄3 Cup (21.33 tbs)
  Milk 1 1⁄3 Cup (21.33 tbs)
  Cornstarch 1 Tablespoon
  Curry powder 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Chicken broth 1 1⁄2 Cup (24 tbs)
  Dairy sour cream 1 Tablespoon
  Toasted coconut 1 Cup (16 tbs)
Directions

Whirl first 2 ingredients in blender.
Strain, pressing as much milk as possible through strainer; reserve milk and discard coconut.
Mix next 3 ingredients in saucepan.
Gradually stir in reserved milk, then add broth.
Cook, stirring, until mixture comes to boil.
Serve, hot or chilled, with sour cream and toasted coconut.
Makes about 3 cups, or 4 servings.

Recipe Summary

Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Coconut
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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4.13846
Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 382 Calories from Fat 268

% Daily Value*

Total Fat 31 g47.8%

Saturated Fat 26.9 g134.6%

Trans Fat 0 g

Cholesterol 9.5 mg3.2%

Sodium 337.8 mg14.1%

Total Carbohydrates 24 g7.9%

Dietary Fiber 5.5 g22.2%

Sugars 14.1 g

Protein 6 g12.6%

Vitamin A 2.1% Vitamin C 0.88%

Calcium 10% Iron 10.6%

*Based on a 2000 Calorie diet

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Blender Coconut Curry Soup Recipe