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


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.

  • 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
            15 min
           10 min
5 potions


  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.

Once you put the coconut cream on to the soup,do not 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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