A rather rare combination of coconut milk and peanuts come together in this wholesome soup, which is further enhanced with chopped cucumber and tomatoes. A dash of cumin seeds, green chillies and fresh coriander give the coco peanut soup a memorable flavour, which you will remember for days to come.
Coco Peanut Soup recipe - How to make Coco Peanut Soup
Method- Combine the coconut milk and besan in a bowl, whisk well till no lumps remain and keep aside.
- Heat the oil in a deep non-stick pan and add the cumin seeds.
- When the seeds crackle, add the green chillies and sauté on a medium flame for a few seconds.
- Add the coconut milk-besan mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
- Add the cucumber, tomatoes, peanuts, salt and ½ cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the coriander and mix well.
- Serve hot.
Nutrient values (Abbrv) per serving
| Energy | 287 cal |
| Protein | 6.2 g |
| Carbohydrates | 10.7 g |
| Fiber | 3 g |
| Fat | 24.9 g |
| Cholesterol | 0 mg |
| Sodium | 11.5 mg |