RCI-SP.002.0126.001
Madras Tomato-Coconut-Soup
Very good! Easy to make.
Prep10 min
Cook12 min
Total22 min
Servings4
Difficultyintermediate
Ingredients
- tomato vegetable Juice1 L
- 330 ml
- Tb. parsley3 unitdried
- Tb. garam masala1 unit
- Tbs. ginger1/2 unitground
- 1/2 unit
- garlic2 clovesminced
- 1 unit
- c. coconut meat1 unitdried
Method
1
Pour the tomato vegetable juice into a large pot and bring to a gentle simmer over medium heat.
2
Stir in the garam masala, ground ginger, cayenne pepper, and minced garlic until well combined, breaking up any clumps.
2 minutes
3
Add the bay leaf and dried parsley to the pot and stir well.
1 minutes
4
Pour in the unsweetened coconut milk in a steady stream, stirring continuously to ensure even distribution throughout the soup.
2 minutes
5
Sprinkle the dried coconut meat into the pot and stir to incorporate evenly.
1 minutes
6
Simmer the soup over medium-low heat, stirring occasionally, allowing the flavors to meld and the coconut meat to soften.
15 minutes
7
Taste and adjust seasoning as needed, adding more garam masala, cayenne, or salt to preference.
1 minutes
8
Remove the bay leaf and ladle the soup into bowls, serving while hot.