Coconut Milk Soup

1. 1

   Heat the oil in a saucepan over medium-high heat.

2. 2

   Add the onion and ginger and cook, stirring occasionally, until the onion softens, 5 to 10 minutes.

3. 3

   Stir in the cilantro and cinnamon and cook until fragrant, about 20 seconds.

4. 4

   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.

5. 5

   Season with salt and pepper, garnish with the remaining cilantro, and serve hot.

6. 6

   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.

7. 7

   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.

8. 8

   Cook until the clams open, about 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.