Coco Peanut Soup
by Tarla Dalal
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
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 1/2 cups coconut milk
1/2 cup coarsely powdered peanuts
2 tbsp besan (bengal gram flour)
2 tbsp oil
1 tsp cumin seeds (jeera)
2 tsp finely chopped green chillies
1/4 cup finely chopped cucumber
1/4 cup finely chopped tomatoes
salt to taste
2 tbsp finely chopped coriander (dhania)
Method
- 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.
Coco Peanut Soup Video byTarla Dalal
Nutrient values per serving
Energy | 287 cal |
Protein | 6.2 g |
Carbohydrates | 10.7 g |
Fiber | 3 g |
Fat | 24.9 g |
Cholesterol | 0 mg |
Vitamin A | 223.1 mcg |
Vitamin B1 | 0.2 mg |
Vitamin B2 | 0 mg |
Vitamin B3 | 2.3 mg |
Vitamin C | 5.3 mg |
Folic Acid | 56.9 mcg |
Calcium | 28.1 mg |
Iron | 1.3 mg |
Magnesium | 40.9 mg |
Phosphorus | 93.7 mg |
Sodium | 11.5 mg |
Potassium | 195.8 mg |
Zinc | 0.7 mg |
Outbrain
Really unexpected...Tasty soup!!
I was very scared to try this recipe of a soup with ingredients like peanuts and coconut milk, but trust me when I made it , it was really nice....and the cucumber and tomato added make it even more tastier....