Barley and Coconut soup with corriander and fried Vermicelli
1 vote, 5.00 avg. rating (95% score)

chef-duminda-cocnut-and-barley-soup-best-chef-in-sri-lanka-2012

Ideal soup for Dinner.coriander bland with coconut make a nice combination.this is east west combination.low fat.barley give the richness to the soup,ideal for middle ages.

Ingredients
  • 200 g Barley ( sock and boiled)
  • 1 onion
  • 1 chopped garlic
  • 1 small stick of celery
  • 500 ml vegetable stock
  • 100 ml thick coconut extract
  • 1 tsp lime juice
  • coriander leaves for garnish
  • salt and pepper for seasoning
Total Time:
            25 min
Prep
            15 min
Cook
           10 min
Yield:
5 potions
Level:
Easy

Method

  1. sock the barely for 20 minutes,and boiled separately,
  2. take a pan,add some oil in to a pan,saute onion,garlic and celery for few minute
  3. add barely in to the pan,saute for few seconds.
  4. Add the vegetable stock,bring it to boil and simmer for 3 minute
  5. add the coconut cream in to the soup,do not boil.stir for 3 minutes.same time remove the skim.
  6. add lime juice once you take of the fire.
  7. Garnish  with coriander leaves and fried vermicelli a side.

Note
Once you put the coconut cream on to the soup,do not boil.it will cuddle the soup.and serve hot all the time.even you can use some green gram also inset of barely..

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