Tomato-Coconut Soup

Tomato-Coconut Soup


    • 1/2 kilo tomatoes
    • 1 coconut
    • pepper powder
    • salt
    • 1 tbsp. Soaked rice
    • 3 cups water
    • 1 tbsp. Corn flour
    • 1 tbsp. Butter
    • 1 tbsp. Sugar


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 saut� 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.