Coconut soup

Ingredients

• 150 g dried shredded coconut (or 225 g freshly grated coconut)
• 500 ml vegetable broth
• Grated nutmeg to taste
• 1.5 l soy milk
• 40 g rice flour
• Salt to taste
• Black pepper to taste
• 6 slices of bread, to toast and serve with the soup

Missing an ingredient?

• What to use instead of soy milk
• What to use instead of bread
• What to use instead of black pepper

Instructions

1. Simmer the coconut in the broth over low heat for an hour. Strain it, pressing and squeezing the coconut hard to get all the flavor out.
2. Season the broth with salt, pepper and half a grated nutmeg.
3. Heat the soy milk separately and add it to the broth.
4. Mix the rice flour with a little cold soy milk, add it and let it boil, stirring, until it thickens slightly, about 5 minutes. Serve it with toasted or fried bread.

Nutrition facts

Approximate, per serving (about 356 g). Calculated with data from USDA FoodData Central.