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Coconut Soup

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  Chicken pieces 3 Pound
  Water 1 Cup (16 tbs) (adjust quantity as needed)
  Onion 1 Small, quartered
  Parsley sprig 1
  Garlic 1 Clove (5 gm), chopped
  Bay leaf 1
  Carrot 1 Small, diced
  Milk 5 Cup (80 tbs)
  Unsweetened grated coconut 5 Cup (80 tbs) (Baker's)
  Egg yolks 2
  Salt To Taste
  White pepper To Taste
  Nutmeg To Taste
  Whipped cream rosettes 6
  Toasted pistachios 1 Tablespoon, chopped

Place the chicken in a pan with water to cover.
Add the onion, parsley, garlic, bay leaf and carrot.
Bring to boil over high heat.
Reduce heat and simmer about thirty to forty minutes or until the chicken is tender.
Drain the chicken broth into a bowl.
Reserve the broth and chicken pieces for other use.
You should have about four cups of chicken broth.
Meanwhile, combine the milk and coconut in a separate pan.
Bring to boil over high heat.
Reduce heat and simmer for about fifteen minutes.
Place a piece of cheesecloth in a strainer and pour in the coconut mixture.
Reserve the liquid, discard the coconut.
In a bowl beat the egg yolks and slowly add the chicken broth, stirring continuously.
Blend in the coconut milk.
Season with salt, pepper and nutmeg.
Cover and refrigerate.
Before serving, remove any fat on the surface.
Pour the soup into serving bowls.
Garnish with rosettes of whipped cream sprinkled with chopped pistachios.

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Coconut Soup Recipe