Coconut Barley Soup

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.

Coconut Barley Soup

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Coconut Barley Soup recipe - How to make Coconut Barley Soup

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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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)

  1. 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.
  2. 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.
  3. 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.
  4. Discard the lemon grass and serve hot.

Handy tip:

    Handy tip:
  1. 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
Energy337 cal
Protein7.5 g
Carbohydrates32.8 g
Fiber6.5 g
Fat18.7 g
Cholesterol0 mg
Vitamin A436.1 mcg
Vitamin B10.2 mg
Vitamin B20.2 mg
Vitamin B32.2 mg
Vitamin C11.9 mg
Folic Acid9 mcg
Calcium112.8 mg
Iron1.6 mg
Magnesium0 mg
Phosphorus0 mg
Sodium35.8 mg
Potassium100.7 mg
Zinc0.5 mg


Coconut Barley Soup
 on 22 Dec 18 10:49 AM