Category:Sri Lankan Soups

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Sri Lankan cuisine has had several influences including Portuguese, Dutch, Malays, Arabs, south Indians and all of them have played a vital role in influencing the culture and the cuisine. There are also influences from the Muslims based in a place called Hambantota and the people from Bengal, originally Rajasthanis who set base in Thambapanni. Besides, Javanese influence can be widely seen too. Flavorful Sri Lankan style soup is best prepared in a slow cooker (crock pot). We also prefer starting our cooking in the evening and letting the beans cook over night on medium heat. By beginning the cooking process in the evening, the soup can be ready for the next day's lunch. This category includes a wide variety of dishes like Sri Lankan lentil and coconut soup, which has become a popular dish in Sri Lanka. In Sri Lanka soups are served even for breakfast. Unlike in the west, soups are not served as a first course, but it is served with all the other dishes that are on the table. They become consistent if you add rice or noodles, meats, seafood, or vegetables. A soup made of rice is called Kaeng Chut to which people prefer to add rich and varied condiments, herbs, roots, seasonings, spices, chillies, fish sauce, amarind, or palm sugar. There are different types of soups like chicken in coconut cream soup, a spicy combination sea food soup with the taste of lemon grass, chilli, herbs, and kaffir lime; a mild flavoured soup containing vegetables, chicken and pork;