The creamy, rich, and mildly spicy flavor of this soup makes it a great starter before Indian entrees like Crunchy Curried Shrimp or Fish (page 217) or Patra ni Machhi (page 231).
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Heat the oil in a saucepan over medium-high heat. Add the onion and ginger and cook, stirring occasionally, until the onion softens, 5 to 10 minutes. Stir in the cilantro and cinnamon and cook until fragrant, about 20 seconds.
Step 2
Pour in the coconut milk and cream and bring to a boil; immediately turn the heat to low and simmer gently for 15 minutes, or until the mixture thickens slightly.
Step 3
Season with salt and pepper, garnish with the remaining cilantro, and serve hot.
Coconut Soup with Clams and Shrimp
Step 4
As done on the Kerala coast of India: In step 1, add 1/2 teaspoon cayenne, 1 tablespoon paprika, and 1 teaspoon ground coriander along with the cilantro and cinnamon. In step 2, after the soup has simmered for 15 minutes, add 2 dozen well-scrubbed small clams (or 4 dozen cockles) and 12 to 24 (depending on their size) peeled shrimp. Cook until the clams open, about 10 minutes.
