Coconut Breadfruit Soup (Suhpen Meh)
The Quirky Foodster Team
Ingredients
- Breadfruit, peeled and cubed — 1
- Coconut milk — 1.5 cups (360 ml / 12 fl oz)
- Onion, chopped — 1
- Garlic, minced — 1 clove
- Water — 3 cups (720 ml / 24 fl oz)
- Oil — 1 tbsp
- Salt — to taste
Method
- Heat the oil in a pot and sauté the onion and garlic until softened.
- Add the water and breadfruit cubes, and bring to a boil.
- Simmer for 15–18 minutes until the breadfruit is tender.
- Stir in the coconut milk and simmer gently for a further 5 minutes.
- Season with salt and serve hot.
Introduction: A comforting, mildly sweet soup combining breadfruit chunks with coconut milk, a nourishing dish found across Micronesian family tables.
Cultural Background: This simple soup makes use of two of the region’s most fundamental ingredients, breadfruit and coconut, and is often prepared when a lighter, easily digestible meal is wanted.
Tips: Cut the breadfruit into even cubes for consistent cooking. Keep the heat low once the coconut milk is added to avoid splitting.
Variations: Add a little cooked, flaked fish for a heartier soup. Stir in a chopped chilli for warmth.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat, stirring, until warmed through.
Nutrition: Per serving (approx.): 220 kcal, 3 g protein, 12 g fat, 28 g carbohydrate.
FAQs:
Q: Can I use frozen breadfruit?
A: Yes, cook it the same way once thawed.
Q: Is this soup sweet or savoury?
A: It’s mildly sweet from the breadfruit and coconut, balanced with a
- Breadfruit, peeled and cubed — 1
- Coconut milk — 1.5 cups (360 ml / 12 fl oz)
- Onion, chopped — 1
- Garlic, minced — 1 clove
- Water — 3 cups (720 ml / 24 fl oz)
- Oil — 1 tbsp
- Salt — to taste
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