Thai Coconut Milk Soup Recipe | Cotter Crunch (2024)

FAQs

Can you use coconut cream instead of coconut milk in curry? ›

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.

Ingredients. N.B: you can add more soy, sugar, fish sauce or lime juice to your taste. Optional: - Want to thicken your soup mix 3 tsp of cornstarch w/ 8 tsp of water and mix well in the soup.

A staple of South Asian and Greek cuisine, chickpea flour is an excellent thickener because it has a naturally creamy feel that adds a smooth yet rich texture to soups. You can also use regular chickpeas instead of the flour. Mash your cooked or canned chickpeas into a paste before adding them to your broth or soup.

You can try to mix in some flour or cornstarch. They both act as a thickening agent. Depending on how big your pot or skillet is, put 1 or 2 tbs of flour or cornstarch in a small bowl and mix it with about 2 tbs of water until it dissolves completely. Then dump it into your soup or sauce.

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.

Cream. If dairy isn't a concern, heavy cream and half and half would also be a good replacement for coconut milk at a 1:1 ratio. Since coconut milk's fat content is between heavy cream and half and half, the consistency of your dish may be slightly thicker or thinner, depending on the replacement used.

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.

A curry may use exactly the same ingredients as a soup, but since those ingredients are finely ground into a paste, they become a part of the sauce. Even the lightest, most soup-like, water-based curry is going be slightly thicker than a soup because of the paste.

The Thai word for “boil” or tom (pronounced “dtome”) features prominently on Thai menus and tom yum goong is probably one of the most famous Thai dishes in the world.

Easy-to-access alternatives are wheat flour, arrowroot flour, and rice flour. These are good alternatives to cornstarch because they are more nutritious and contain fewer carbohydrates and calories. Xanthan and guar gum are much stronger thickeners than cornstarch, but they can be harder to obtain and use.

What is the most common thickener for soups? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Full-Fat Coconut Milk

A can of coconut milk will add liquid to the pot, but it's a richer, thicker liquid than the broth, which helps to give it more body. You can also scoop out the solidified fat from the top of the can and mix that in for more flavor.

Best way to thicken is is to grate a potato or two in there. Potato is delicious in curries and adds creaminess naturally. I also like to turn some dry coconut flakes to powder using a coffee grinder and add it in. It intensifies the coconut flavor and thickens at the same time.

For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.

Coconut cream is usually added at the end of cooking, when other ingredients have already been simmered together. This ensures that the coconut cream doesn't curdle or separate from the rest of the curry.

Coconut milk would work fine in this recipe, if you just adjust the amount of water based on the consistency you want for the sauce. But if you can find it, coconut cream will make this REALLY delicious.

The majority of Thai curries are made with coconut milk as the main liquid, which produces creamier curries, but they're not necessarily “rich.” The amount of coconut milk can vary by quite a lot, depending on the texture one is looking for: massaman curry, for example, is quite rich because it uses coconut milk and is ...