Kelapa Sup Tomato Dan Bawang (Malaysian: Coconut Soup with Tomatoes and Onions)

I am a very new member of the Type II Diabetic Club, so I have been looking for recipes that I can eat without spiking my blood sugar (most of the ones from diabetes websites are garbage…they either taste like landfill material, or have things in them that will spike your BS…). Although this recipes has never been anywhere near Malaysia, it has the taste and character of great Malaysian Cuisine, like my beloved Nasai Leemak, without the rice (white rice is bad for diabetics….brown, red, and black rice are great…). If you love Indonesian food, you’ll love this.

Makes 4 1-cup servings

1 sweet onion, chopped (you can also add some green onions or shallots if you want)
1 14 oz. Can of diced tomatoes, your choice of type and style. (You can also use fresh if you want. Just saute them first).

1 can coconut milk

1 tbsp olive oil

1 tsp coriander

1 tsp cumin

1 tsp red pepper flakes
1/2 tsp turmeric

1/2 tsp dried ginger
salt and pepper to taste
Garnish: a wedge of lime, fresh coriander or mint leaves, flaked coconut.

1. Fry the onions in the oil and add all of the spices, sauté until translucent. If using fresh tomatoes, you can saute them now, as well.

2. Add the canned tomatoes. Simmer for 5 minutes.

3. Add the coconut milk and simmer for a further 10-15 minutes, until thickened slightly. If you want a smooth soup, rather than chunky, just use an immersion blender and purée before serving.

4. Optional: Serve with wedges of lime, sprinkle with fresh chopped cilantro, or mint, and flaked (fresh only…commercial dried coconut has added sugar…) coconut. You can even toast the coconut if you want.

Notes:

1. Be sure your tomatoes and coconut milk has no added sugar, high fructose corn syrup or msg added.

2. Fresh spices work the best if you can get them. You can toast cumin seeds and grind them with a coffee grinder right before using them, for an explosion of flavor.

3. You can substitute fresh cilantro for the dried coriander. You can also grind fresh coriander seeds and use them.

Nutritional Breakdown per serving:

Serving size = 1 cup

Calories: 100 Calories from fat: 75

Fats

Saturated: 4g

Trans Fat: 0

Cholesterol: 0

Sodium: 65mg RDA 8%

Potassium: 23mg RDA 7%

Carbohydrates: 10g RDA 2%

Sugar: 3g (all from fructose)

Protein: 1g

Vitamin A: 10% Vitamin C: 15% Calcium: 2% Iron: 2%