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TOMATO-COCONUT SOUP


 

Ingredients:

˝-kilo tomatoes      1 coconut

pepper powder      salt

1 tbsp. Soaked rice      3 cups water

1 tbsp. Corn flour      1 tbsp. Butter

1 tbsp. Sugar

 

Preparation:

Add one cup of water to the grated coconut, liquidise and strain. In the coconut milk add corn flour and stir.

Melt butter over low heat. Add and sauté for 2 minutes. Add tomatoes and rice. Add 5 cups of water and boil for 20 minutes. Strain the soup through a fine shift.

Add coconut milk to the strained soup. Mix sugar. Heat over medium heat and bring it to two boils. Add salt, pepper and sugar. Serve warm.

 

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