Madras Tomato-Coconut-Soup

Introduction

History

This recipe is inspired by the traditional South Indian flavors of Madras cuisine, which is known for its bold and spicy dishes. The combination of tomatoes and coconut milk is a popular one in South Indian cooking, as it creates a delicious balance of flavors.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to use unsweetened coconut milk for this recipe to avoid any unwanted sweetness.

- Adjust the amount of cayenne pepper to suit your spice preference.

- For a smoother soup, you can blend the mixture with an immersion blender before serving.

Serving Suggestions

Serve the Madras Tomato-Coconut Soup hot with a side of crusty bread or steamed rice for a complete meal.

Cooking Techniques

Simmering, boiling

Ingredient Substitutions

You can use fresh parsley instead of dried parsley.

- Substitute the dried meat with tofu or chickpeas for a vegetarian option.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.

Presentation Ideas

Garnish the soup with a sprinkle of fresh parsley or a drizzle of coconut milk for an elegant touch.

Pairing Recommendations

Pair this soup with a crisp green salad or a side of grilled shrimp for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Madras Tomato-Coconut Soup contains approximately 200 calories.

Carbohydrates

Each serving of Madras Tomato-Coconut Soup contains approximately 15 grams of carbohydrates.

Fats

Each serving of Madras Tomato-Coconut Soup contains approximately 10 grams of fats.

Proteins

Each serving of Madras Tomato-Coconut Soup contains approximately 5 grams of proteins.

Vitamins and minerals

This soup is rich in vitamin C, vitamin A, and potassium from the tomatoes and coconut milk.

Alergens

This recipe contains coconut milk and dried meat, which may be allergens for some individuals.

Summary

Madras Tomato-Coconut Soup is a nutritious and flavorful dish that is rich in vitamins and minerals. It is a good source of carbohydrates, fats, and proteins, making it a satisfying meal option.

Summary

Madras Tomato-Coconut Soup is a delicious and nutritious dish that is perfect for any occasion. With its rich and creamy texture and bold flavors, this soup is sure to become a favorite in your recipe collection.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a sweltering summer day in Madras, India, and I had taken shelter in a quaint little cafe to escape the heat. As I sipped on a refreshing glass of mango lassi, I noticed a tantalizing aroma wafting from the kitchen. Curious, I peeked inside and saw the chef stirring a large pot of vibrant red soup. Intrigued, I asked him what he was making, and he smiled warmly and said, "Madras Tomato-Coconut Soup."

As I watched him add fragrant spices and creamy coconut milk to the pot, I knew I had to learn how to make this soup. I struck up a conversation with the chef, whose name was Ravi, and he kindly offered to teach me his recipe. Over the next few days, I spent hours in the kitchen with Ravi, learning the intricacies of Madras cuisine and mastering the art of making the perfect tomato-coconut soup.

Ravi taught me that the key to a good Madras Tomato-Coconut Soup lies in the balance of flavors – the tanginess of ripe tomatoes, the richness of coconut milk, and the heat of fresh green chilies. He showed me how to toast whole spices like mustard seeds, cumin, and curry leaves to release their flavors, and how to blend them into a fragrant spice paste with garlic, ginger, and onions.

One of the most important lessons Ravi imparted to me was the importance of using fresh, local ingredients. He took me to the bustling market in the heart of Madras, where we handpicked ripe tomatoes, coconuts, and green chilies from the vibrant stalls. I learned how to choose the best produce, how to coax out their flavors through careful cooking techniques, and how to elevate simple ingredients into a symphony of taste and aroma.

As I stirred the fragrant soup on the stove, the memories of my time in Madras flooded back. The bustling streets filled with the vibrant colors and sounds of India, the warm smiles of the people I met, and the tantalizing aromas that wafted from every kitchen. I felt a deep sense of gratitude for Ravi and his generosity in sharing his knowledge and passion for Madras cuisine with me.

After hours of simmering and stirring, the soup was finally ready. I ladled it into bowls, garnished it with fresh cilantro and a squeeze of lime, and sat down to savor the fruits of my labor. The first spoonful was a revelation – the tangy sweetness of ripe tomatoes, the creaminess of coconut milk, and the gentle heat of green chilies danced on my taste buds in perfect harmony. I closed my eyes and savored each spoonful, transported back to the bustling streets of Madras with every bite.

As I finished the last spoonful of soup, I knew that this recipe would become a cherished part of my culinary repertoire. I made a mental note to share it with my family and friends, to pass on the flavors and memories of Madras to future generations. And as I washed the dishes and cleaned up the kitchen, I couldn't help but smile at the thought of the countless meals and memories that this recipe would inspire in the years to come.

In the days that followed, I made Madras Tomato-Coconut Soup for my loved ones, who marveled at the complex flavors and aromatic spices that filled their mouths with every spoonful. They asked me where I had learned to make such a delicious dish, and I simply smiled and told them the story of Ravi, the kind chef in a small cafe in Madras who had shared his passion and his recipe with me.

And as I sit here now, penning down this story and recipe for Madras Tomato-Coconut Soup, I can't help but feel a deep sense of gratitude for the experiences and people that have enriched my life. Cooking, for me, is not just about preparing food – it's about connecting with the world, learning from others, and sharing the flavors and stories that make life so delicious. And so, I invite you to try this recipe for yourself, to savor the tastes and aromas of Madras, and to create your own memories and stories in the kitchen.

Ingredients:

- 4 ripe tomatoes, chopped

- 1 cup coconut milk

- 2 green chilies, chopped

- 1 onion, finely diced

- 3 cloves of garlic, minced

- 1-inch piece of ginger, grated

- 1 teaspoon mustard seeds

- 1 teaspoon cumin seeds

- 6-8 curry leaves

- Fresh cilantro, for garnish

- Lime wedges, for serving

- Salt and pepper, to taste

Instructions:

1. Heat a tablespoon of oil in a large pot over medium heat. Add the mustard seeds and cumin seeds and toast until fragrant, about 1-2 minutes.

2. Add the curry leaves, chopped green chilies, diced onion, minced garlic, and grated ginger to the pot. Cook until the onion is soft and translucent, about 5 minutes.

3. Add the chopped tomatoes to the pot and cook until they start to break down, about 10 minutes.

4. Pour in the coconut milk and bring the soup to a simmer. Let it cook for another 10 minutes, stirring occasionally.

5. Season the soup with salt and pepper to taste.

6. Serve the soup hot, garnished with fresh cilantro and lime wedges on the side. Enjoy the flavors of Madras in every spoonful!

I hope this recipe brings you as much joy and flavor as it has brought me. Happy cooking!

Categories

| Coconut Milk Recipes | Coconut Recipes | Garam Masala Recipes | Masala Recipes | Soup Recipes | Swiss Recipes | Swiss Soups | Swiss Vegetarian |

Recipes with the same ingredients