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 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.