Coconut Caribbean Soup


Coconut Caribbean Soup

Course 2. Soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4


  • 1 pkg (454g) Pelmen Foods Pelmeni
  • 1 tbsp canola oil
  • 4 green onions white and green parts, thinly sliced
  • 2 cloves garlic minced
  • 1 red Thai chilli thinly sliced
  • 5 cups chicken broth
  • 1 cup coconut milk low fat
  • 1 tbsp cilantro leaves

Possible Toppings:

  • Basil
  • chillies
  • Cilantro


  • 1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain and set aside.
    2. In a large saucepan over medium heat, heat oil and sauté onions, garlic and chilli for 2 minutes until onion and garlic have softened. Stir in turmeric and cook for another minute.
    3. Stir in the chicken broth and coconut milk and bring to a boil. Reduce heat and simmer for 2-3 minutes. Turn off heat, add cilantro and perogies and stir well.
    4. Divide in soup bowls and serve warm.