Tamarind & Coconut Soup – My Family Ties

With the colder weather already upon us it’s time to think of comforting food that will make you feel instantly comforted and warm, while being a quick and healthy soup to make and serve up to your family. On cold days there is nothing more satisfying than whipping up a pan of soup to enjoy and I have found some family friendly recipes that never cease to please at mealtimes, this is one of them. I was a little unsure if my daughters would like the different taste of this soup so it was great to find that they loved it with some crusty bread. 

I have been debating if I should buy a soup maker just recently and as I have been making more and more soup dishes for the family I think it would be a really good investment for an ‘all-in-one’ soup maker, as I tend to use several different pans and blenders every time I cook up some soup and would love the flexibility (and less washing up!) that soup makers offer. I was a little unsure initially as they look very much like kettles! But I have heard so much positive feedback from friends and family that I really want to try one out too. It would certainly make light work of this recipe so if you have one use it! 

I experimented with different quantities of the tamarind paste in this recipe as I didn’t want it to be too strong for my girls as it was their first try of the flavour, so do go ahead and use as much or as little as you feel you would like. Personally I think 4 teaspoons is enough to give a smooth flavour with the fresh coconut but my OH loves it really strong – so it works differently for everyone. I hope it is a new favourite for your family as it has become for ours.

This soup has a very Indonesian feel to it with the exotic coconut and the distinctive tart taste of tamarind, which is often used in Tom Yung Goong, the amazing Thai soup which is my other half’s favourite soup.

The tamarind I used is in paste form in a sealed packet from Seasoned Pioneers  and can be used in many dishes such as curries, soups and chutneys to name a few.

This recipe requires a fresh coconut, but don’t be daunted by this as they are really simple to crack, open, and prepare.

How To Crack Open A Coconut

First thing to do is get a metal skewer and push it through the three holes in the top of the coconut, this will allow you to get the coconut milk out really easily.  A top tip is to use a metal skewer rather than a wooden skewer, as I have used a wooden one in the past and I managed to snap it off! So do use a metal one.
Step two is to crack the coconut open with a hammer, so you will need to place the coconut into a polythene bag and on a hard surface and then give it a bit of a whack to crack open.  It will take a few goes but is quite easily done.

Carefully remove the coconut pieces from the shell with a small knife, you will find it comes away really easily.  Once you have removed all the coconut you need to peel off all the inner skin, this is easiest with a potato peeler or a small knife.  Wash all the pieces thoroughly and then either grate the coconut or use a food processor.


  • 1 onion finely chopped
  • 3 carrots finely chopped
  • 1 celery stick finely chopped
  • 2 cloves of garlic finely chopped
  • 3-4 teaspoons tamarind paste (I used Seasoned Pioneers)
  • 2 litres vegetable stock
  • 1 whole coconut grated or pulsed in a food processor
  • Salt and pepper to taste


  • Sweat (light saute) the onion, carrots, celery, garlic and the tamarind paste for 15 minutes approximately. You don’t want any colour on the vegetables so make sure you watch the heat of your element and also ensure that it doesn’t catch on the bottom of the pan.  
  • Add the vegetable stock and the coconut and reduce the mixture by about one third.
  • Season to taste.
  • Put the soup into a food processor and blend until smooth, or at the consistency that you require.
  • Serve with crusty garlic bread and natural yogurt.

Thank you for reading, I hope you have enjoyed this recipe . If you liked what you read, subscribe to my blog by adding your e-mail address to the box on the right.  You will be the first to hear of my updates.

My name in red 'Caroline"
I am linking this recipe up with Vicki from Honest Mum and #TastyTuesdays

Tasty Tuesdays on HonestMum.com

I am also linking this recipe up with Emily from A Mummy too and her #recipeoftheweek linky
Link up your recipe of the week


  1. October 7, 2014 / 3:25 pm

    Looking so gorgeous soup.
    Look very tasty too!

  2. October 7, 2014 / 4:28 pm

    This looks great and I love coconut! One soup that I've never heard of before so will be adding to my long list of recipes to try! #tastytuesdays

    • October 9, 2014 / 10:33 am

      Thank you so much Becky 🙂

  3. October 7, 2014 / 9:07 pm

    Ooooh we have a jar of Tamarind Paste in the cupboard! I might have to give this a go x

    • October 9, 2014 / 10:33 am

      Let me know how you get on Donna 🙂

  4. October 8, 2014 / 10:03 am

    This looks lovely! Might add a bit of fresh chilli to it as well to give it a bit of extra heat

    • October 9, 2014 / 10:34 am

      Thanks Sam, that does sound like a great addition 🙂

  5. October 8, 2014 / 3:41 pm

    How pretty does this look, fabulous autumn colours. I shall have to try this, sounds tasty

  6. October 9, 2014 / 3:52 pm

    This looks and sounds delicious! I'm massively into soup now that the weather has turned so cold.

  7. October 9, 2014 / 5:42 pm

    wow! this looks amazing! I love tom yum kung like your husband, but this looks so creamy and just right for a winter warmer! the colours are so vibrant too! #tastytuesdays I could eat Asian soups everyday!

    • October 12, 2014 / 8:23 pm

      Thank you Susan, me too I love Asian cooking ! 🙂

  8. October 9, 2014 / 6:42 pm

    Wow this sounds and looks delicious! I am so impressed that you used a real coconut…I always cheat when it comes to coconuts and use coconut cream or coconut milk. The real thing must be much nicer. I still remember the delicious young ones that I had in Indonesia…beautiful!

    • October 12, 2014 / 8:24 pm

      Thanks Vicki, it is lovely with fresh but just as tasty with tinned too 🙂

  9. October 9, 2014 / 10:51 pm

    Stunning, just stunning! Thanks for linking up to #tastytuesdays x

  10. October 10, 2014 / 8:24 pm

    Oh sounds gorgeous and looks delicious. I love the use of fresh coconut and tamarind.

    • January 11, 2015 / 11:47 pm

      Thank you very much Julie!

  11. November 16, 2014 / 1:00 pm

    Hi, just wanted to let you know that I added this recipe to the November Foodie Round up on Britmums! It looks delicious! 🙂

    • January 11, 2015 / 11:47 pm

      I can't thank you enough – that is fantastic!