Chilled Spring Onion and Coconut Milk Soup

June 21, 2017

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Chilled Spring Onion and Coconut Milk Soup

Recipe by Chef Louis Moskow of 315 Restaurant & Wine Bar.

The Recipe


  • 1 lb white spring onion
  • 1 cup white wine
  • 4 cups water
  • 1 cup coconut milk
  • Salt/pepper
  • Nutmeg


  1. Remove green tops of spring onions (reserve for garnish)
  2. Slice white onions and boil with water and wine for 30 minutes
  3. Puree with coconut milk and seasonings
  4. Strain, chill, & serve with sliced greens for garnish

This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!