Not too long ago, I had asked my wife if she was interested in going out to lunch. Obviously she was ecstatic (I think), and then I gave her a couple of choices. I was leaning very heavily on Indian food, and while I never thought my wife to be all that interested in Indian cuisine, she happily agreed. We checked out this local place called India Garden in Milwaukee. The restaurant was hidden back in a strange area just off a busy street, but the exterior looked nice, and there were plenty of cars in the lot which is most likely a good sign. Upon entering, the interior was super clean and nice, and the service from the start was awesome. Good signs.
This place was packed with natives, which to me, is always a great sign. We took a look at their buffet, and it looked really, really good.
After we devoured pretty much everything they had to offer (and what they offered was probably the best I have had in Milwaukee), my wife said she wanted to try to the coconut soup. Coconut soup? She was in heaven, and insisted I had to try it. So, as a good husband would, I did, and only did because I knew that I would be making this for her in the very near future. That’s when I did, and she was, again, back in love.
Ingredients:
- 1 tbsp unsalted butter
- 1/2 cup shredded coconut
- 1 tsp ground cardamom
- 4 tbsp honey
- 14 oz can of coconut milk
- 2 cups of milk
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 pinch of salt
I know… It’s a bit sweet, and strange (in a good way) to say the least, and that’s what makes this one pretty exciting. Think of it as a soup dessert, and a perfect way to end a meal. I also thought that this would be great served chilled (and it was), and blended up with some ice, almost like a Mexican horchata.
This is super easy to make and can be served immediately.
Start by heating a sauce pan on medium heat. Add in the butter, and let it melt.
Once melted, add in the shredded coconut, and give it a good stir with a wooden spoon. Keep stirring it around for about 4 minutes or so.
Next add in the cardamon, cinnamon, and nutmeg, and give another good stir. Lightly toast all of this for about a minute, then pour in the coconut milk, and regular milk. Throw in the pinch of salt, stir, and reduce the heat to a simmer, cooking for about 20 minutes.
Now you are ready to serve.
Ladle in the Indian coconut soup into a small soup bowl, and dig in.
Sweet and delicious, this Indian coconut soup is a total surprise and is a perfect finish to practically any meal. Did I mention how awesome cardamon was? If you have never tried it, just let me tell you it goes very, very well with cinnamon and nutmeg, and has this perfect citrus and floral note that will definitely get your taste buds moving. Hope you enjoy!
Indian Coconut Soup
Ingredients
- 1 tbsp unsalted butter
- 1/2 cup shredded coconut
- 1 tsp ground cardamom
- 4 tbsp honey
- 14 oz can of coconut milk
- 2 cups of milk
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 pinch of salt
Instructions
- know… It’s a bit sweet, and strange (in a good way) to say the least, and that’s what makes this one pretty exciting. Think of it as a soup dessert, and a perfect way to end a meal. I also thought that this would be great served chilled (and it was), and blended up with some ice, almost like a Mexican horchata.
- This is super easy to make and can be served immediately.
- Start by heating a sauce pan on medium heat. Add in the butter, and let it melt.
- Once melted, add in the shredded coconut, and give it a good stir with a wooden spoon. Keep stirring it around for about 4 minutes or so.
- Next add in the cardamon, cinnamon, and nutmeg, and give another good stir. Lightly toast all of this for about a minute, then pour in the coconut milk, and regular milk. Throw in the pinch of salt, stir, and reduce the heat to a simmer, cooking for about 20 minutes.
- Now you are ready to serve.
- Ladle in the Indian coconut soup into a small soup bowl, and dig in.