Sothi

Sothi

Coconut milk soup

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

This soup is spooned over boiled rice, not served as a first course by itself.

Ingredients

Quantity Ingredient
500ml thin coconut milk
2 onions, thinly sliced
6 curry leaves
2 fresh red or green chillies, seeded
1/2 teaspoon ground turmeric
1 1/2 teaspoons salt
2 tablespoons dried prawn powder
375ml thick coconut milk
2 tablespoons lemon juice

Method

  1. Put all of the ingredients, except the thick coconut milk and lemon juice, into a saucepan and bring to the boil. Reduce the heat to low and simmer for 15 minutes. Add the thick coconut milk and continue to stir as the soup re-heats to prevent it from curdling. Remove from the heat, stir in the lemon juice and serve as an accompaniment to rice and a dry curry.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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