Thai Coconut Milk Soup Recipe | Cotter Crunch (2024)

FAQs

What is Thai coconut soup made of? ›

In large soup pot, heat vegetable or chicken broth and add coconut milk, lemongrass, galangal or ginger, lime leaves, cilantro stems, and red pepper flakes (or Thai chiles). Bring to a boil and then cover and let simmer on low for at least 20 minutes.

It is thicker, has a higher fat content and is scoop-able throughout. Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.

What can you cook with coconut milk? Soups, curries, and stews - coconut milk is an amazing base liquid for all kinds of soups - if you want a warmer, richer, creamier taste, just throw in a can of coconut milk and enjoy! Try it in... Curries - like this keto-friendly chicken curry or curried cauliflower and kale soup.

Cream- and milk-based soups have a tendency to separate, and can become grainy. Vigorously whisking (or blending again) the soup post-thawing can help the liquid re-emulsify. Soups made with coconut milk freeze and thaw rather well!

Tom Yum soup is the most popular Thai soup. In Thai, “tom” translates into “boiled” and “yum” refers to the traditional sour, salty and spicy flavor found in lots of Thai dishes.

Galangal, kaffir lime leaves, and lemongrass are among the primary ingredients used in Thai soups. Simmering them in broth allows them to release their phytochemicals and nutrients. Their oils have not only a pleasant aroma and taste, but also harbor many health benefits to the digestive system.

Can You Replace Coconut Cream with Coconut Milk? The good news about coconut cream and coconut milk is that although they may be different consistencies, they're very similar. You can use coconut cream in place of milk if you dilute it with additional water. Different coconut cream brands vary on fat content.

Though coconut cream contains a similar amount of calories as heavy cream, it provides less than half the fat, which might make it a good option if you're limiting your fat intake.

Like other coconut products, it may provide health benefits, although more research is necessary to confirm this. Consuming moderate amounts of coconut milk may help lower cholesterol and promote weight loss. The antioxidants it contains may also help protect the body from health issues.

Add a teaspoon of cornstarch to a dish to prevent curdling of coconut milk. Adding cornstarch will also thicken the sauce, so don't use it if you're making a dish that requires a thin sauce.

How do you fix too much coconut milk in soup? ›

Dilute with other liquids: If you find the taste of coconut milk too strong, you can try diluting it with water, broth, or another type of milk. This will help to reduce the overall coconut flavor in the dish.

**If you want to save any leftover soup, make sure to transfer it to an airtight container. It will last 3-4 days in the fridge or up to 3 months in the freezer.

To reheat for later, simply add a small amount of liquid to the soup (about ¼ cup water to 1 cup soup). Enjoy!

Food should not be at room temperature for more than two hours. Shallow containers or small amounts of hot food can be placed directly in the refrigerator or rapidly chilled in an ice or cold water bath before refrigerating.

You'll find the full, step-by-step recipe below – but here's a brief overview of what you can expect when you make Thai coconut soup at home: Cook the ginger, curry paste, and lemongrass in oil. Stir in the broth, brown sugar, and fish sauce.

History. Tom kha is a Thai soup that originated around 1890 and was first recorded in a Thai recipe book. The earliest recorded version of the soup was called Tom kha pet, and it featured duck and young galangal in a coconut milk-based curry.

Tom Yum is much spicier, and has a clear broth. Tom Kha uses coconut milk to stabilize and mellow the flavors, making it both sweeter and slightly heavier. While both soups can be made with a variety of proteins, tom yum usually calls for shrimp, while tom kha is commonly made with chicken.