Coconut Barley Soup
by Tarla Dalal

Can something be soothing and peppy at the same time? Yes! In this unique Coconut Barley Soup, coconut milk, milk and barley provide a soothing base, while pungent ginger, garlic and green chillies provide a spicy touch enhanced by the lemon grass and spring onions. This zesty soup is made more sumptuous and colourful by the addition of cubed carrots.

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Coconut Barley Soup recipe - How to make Coconut Barley Soup

3/4 cup coconut milk
1 cup cooked barley (jau) , refer handy tip
1 tbsp butter
1/2 tsp finely chopped garlic (lehsun)
1/2 tsp grated ginger (adrak)
1 tsp finely chopped green chillies
1 lemon grass (hare chai ki patti) stalk
1 cup chopped spring onions ( whites and greens)
1/2 cup carrot cubes
salt to taste
3/4 cup milk
1/4 cup finely chopped coriander (dhania)

Method

Heat the butter in a deep non-stick pan, add the garlic, ginger, green chillies, lemon grass and spring onions, mix well and sauté on a medium flame for 2 to 3 minutes.
Add the carrots, barley, salt and 3 cups of water, mix well and cover and cook on a medium flame for 7 to 8 minutes or till the carrots are cooked, while stirring occasionally.
Add the coconut milk, milk and coriander, mix well and cook on a medium flame for 4 to 5 minutes or till the soup comes to a boil, while stirring occasionally.
Discard the lemon grass and serve hot.

Handy tip:

To make 1 cup cooked barley – bring enough water to boil, add ½ cup barley and cook on a medium flame for 5 to 7 minutes. Drain and keep aside

Nutrient values per serving

Energy	337 cal
Protein	7.5 g
Carbohydrates	32.8 g
Fiber	6.5 g
Fat	18.7 g
Cholesterol	0 mg
Vitamin A	436.1 mcg
Vitamin B1	0.2 mg
Vitamin B2	0.2 mg
Vitamin B3	2.2 mg
Vitamin C	11.9 mg
Folic Acid	9 mcg
Calcium	112.8 mg
Iron	1.6 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	35.8 mg
Potassium	100.7 mg
Zinc	0.5 mg