coconut barley soup recipe | barley and vegetable soup with coconut milk | Thai-inspired barley and coconut soup | barley and coconut broth |
by Tarla Dalal
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Can something be soothing and peppy at the same time? Yes! In this unique Coconut Barley Soup, coconut milk, milk and barley provide a soothing base, while pungent ginger, garlic and green chillies provide a spicy touch enhanced by the lemon grass and spring onions. This zesty soup is made more sumptuous and colourful by the addition of cubed carrots.
Method- Heat the butter in a deep non-stick pan, add the garlic, ginger, green chillies, lemon grass and spring onions, mix well and sauté on a medium flame for 2 to 3 minutes.
- Add the carrots, barley, salt and 3 cups of water, mix well and cover and cook on a medium flame for 7 to 8 minutes or till the carrots are cooked, while stirring occasionally.
- Add the coconut milk, milk and coriander, mix well and cook on a medium flame for 4 to 5 minutes or till the soup comes to a boil, while stirring occasionally.
- Discard the lemon grass and serve hot.
Handy tip:- To make 1 cup cooked barley – bring enough water to boil, add ½ cup barley and cook on a medium flame for 5 to 7 minutes. Drain and keep aside
Coconut Barley Soup recipe with step by step photos
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Nutrient values per serving
Energy | 337 cal |
Protein | 7.5 g |
Carbohydrates | 32.8 g |
Fiber | 6.5 g |
Fat | 18.7 g |
Cholesterol | 0 mg |
Vitamin A | 436.1 mcg |
Vitamin B1 | 0.2 mg |
Vitamin B2 | 0.2 mg |
Vitamin B3 | 2.2 mg |
Vitamin C | 11.9 mg |
Folic Acid | 9 mcg |
Calcium | 112.8 mg |
Iron | 1.6 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 35.8 mg |
Potassium | 100.7 mg |
Zinc | 0.5 mg |
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