Tamarind and Coconut Soup

Avg. user rating

Not rated yet

Rate this recipe

Prep time:

Cook time:

Serves: 6

By slavetomyfamily



  • 2 litres vegetable stock cube

  • 2 cloves of garlic

  • 1 onion or shallot

  • 1 large celery stick

  • 3-4 tsp tamarind paste

  • 3 large carrot

  • 1 Coconut Fresh


  1. Sweat (light saute) the onion, carrots, celery, garlic and the tamarind paste for 15 minutes approximately. You don't want any colour on the vegetables so make sure you watch the heat of your element and also ensure that it doesn't catch on the bottom of the pan.

  2. Add the vegetable stock and the coconut and reduce the mixture by about one third.

  3. Season to taste.

  4. Put the soup into a food processor and blend until smooth, or at the consistency that you require.

  5. Serve with crusty garlic bread and creme fraich or natural yogurt.

Additional Information

  • Low fat

  • Vegetarian

  • Brunch

  • Starter

  • Autumn

  • Bonfire

  • Halloween

  • thai

  • Soup

This recipe has not been rated.

Rate this recipe

Your comments

  • loomer 24/10/14 10:15

    Any tips on using the fresh coconut? I've never attempted to 'break into' a fresh coconut although I have memories of my dad attacking one with a hammer and chisel when I was a kid. A health and safety nightmare. Once it is opened how to do remove the flesh, and presumably all the liquid goes in as well as the flesh? Thanks!