Coconut Soup

Cooking with Diplomacy, p. 31 (Brazil)

2 cups chicken broth

1 cup coconut milk

1 cup cream

1 tablespoon flour

Chopped parsley

Heat chicken broth and then add the coconut milk to simmer for a few minutes. 

It's quite satisfying to watch them mix.

Blend the flour into the cream and add, stirring slowly, to the broth. Heat the soup to the boiling point and serve with a pinch of parsley.

The cookbook said this was Brazilian food, but I took it in a more Asian direction by serving it with the delicious little steamed dumplings I found in the freezer section at Kroger.

My Rating: 3/5 "This, by itself, has remarkably little flavor. I thought the coconut and the dairy cream would combine in a richer way, but the effect is a bit watery. That said, I took the leftovers of this and ate it over basmati rice, and THAT was good, so it seems like it's a better sauce than it is a soup."