Maldivian Cheesy Soup

Ingredients

While the original Caldo de queso is a Mexican soup made with a variety of Mexican cheeses, the Maldivian Cheesy Soup incorporates the flavors and ingredients commonly found in Maldivian cuisine. The original dish is typically spiced with Mexican seasonings, whereas the Maldivian version incorporates aromatic spices such as curry powder and turmeric. Additionally, the Maldivian Cheesy Soup adds a tropical twist by using coconut milk and fresh Maldivian herbs for garnish. We alse have the original recipe for Caldo de queso, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (100g) grated Maldivian cheese 1 cup (100g) grated Maldivian cheese
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon curry powder 1 teaspoon curry powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• Salt and pepper to taste Salt and pepper to taste
• Fresh Maldivian herbs (such as curry leaves or coriander) for garnish Fresh Maldivian herbs (such as curry leaves or coriander) for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 25g, 20g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 12g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn translucent.
2. 2.
   Add the curry powder, turmeric powder, chili powder, and cumin powder to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Pour in the coconut milk and vegetable broth. Stir to combine all the ingredients.
4. 4.
   Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
5. 5.
   Gradually add the grated Maldivian cheese to the pot, stirring continuously until it melts and incorporates into the soup.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Remove the soup from heat and let it cool slightly.
8. 8.
   Using an immersion blender or a regular blender, blend the soup until smooth and creamy.
9. 9.
   Return the soup to the pot and reheat gently if needed.
10. 10.
    Serve the Maldivian Cheesy Soup hot, garnished with fresh Maldivian herbs.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Maldivian cheese — If Maldivian cheese is not available, you can substitute it with a mild cheddar or mozzarella cheese.

Tips & Tricks

• For an extra kick of heat, add a pinch of Maldivian chili flakes to the soup.
• Serve the soup with warm crusty bread for a satisfying meal.
• Adjust the consistency of the soup by adding more vegetable broth if desired.
• Experiment with different types of Maldivian cheese to find your favorite flavor combination.
• To make the soup more substantial, add cooked chicken or shrimp.

Serving advice

Serve the Maldivian Cheesy Soup hot in individual bowls. Garnish each bowl with a sprinkle of fresh Maldivian herbs for added flavor and visual appeal.

Presentation advice

To enhance the presentation of the Maldivian Cheesy Soup, consider serving it in colorful ceramic bowls or coconut shell bowls. Add a drizzle of coconut milk on top of the soup and garnish with a sprig of fresh herbs for an elegant touch.