Coconut Barley Soup
by Tarla Dalal
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Added to 12 cookbooks
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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.
- 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.
- 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
Nutrient values per serving
|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|
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