Heart-Healthy Coconut Soup With Steamed Rice

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For more recipes, look to Chef Ada's cookbook Eating For Your Heart.


  • 8 oz coconut milk
  • 2 oz creme fraiche or heavy cream
  • 2 cups of vegetable broth
  • 1 yellow onion, diced
  • 2 clove garlic, chopped
  • 1 tbsp ginger, chopped
  • 1 tbsp lemongrass, chopped
  • 2 lime leaves, whole
  • 2 tbsp chives, diced
  • 1 twig cilantro, with leaves chopped
  • Salt and Pepper (to taste)
  • Pinch of nutmeg (optional)
  • Swirl of tabasco sauce (optional)


In a pot under medium heat, sweat the onions, garlic, lemongrass, ginger and lime leaves, and stir for 1 minute. Do not burn.

Add the coconut milk, and stir for 2 minutes. Then add 1 ounce of cream. Stir.

Add the twig of cilantro (not the leaves), the nutmeg and broth. Stir well. Bring mixture to a boil and let simmer for 5-8 minutes, stirring frequently. Adjust seasoning with salt and pepper to taste.

Strain for a smooth texture. Add remaining ounce of cream and stir.

To serve, spoon a generous amount into a bowl, (coconut bowls if you can find them). Sprinkle with chopped cilantro leaves and a swirl of tabasco sauce. Enjoy with steamed rice.


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