Easy Thai Coconut Soup Recipe | Cotter Crunch (2024)

FAQs

Can I replace coconut milk with milk? ›

If you prefer to go the coconut-free route (or if you don't have coconut shreds, cream, oil, water, or butter on hand), you can use plain old milk — whichever kind you prefer. Whatever you're making won't have the same flavor as it would with coconut, which may make things like curries taste a little flat.

Almond butter

Almond butter is a versatile thickening agent used in everything from soup blends to baked goods. It also has a slightly sweet taste, which is excellent for soups with a sweeter taste like pumpkin and carrot soup and coconut-based soups.

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.

4. Sour cream. Sour cream is yet another dairy product that works well as a thickener in curries and soups! Sour cream has a sweeter, more distinctive flavor than Greek yogurt; it's a better match to the fat content found in coconut milk.

Soy Milk. Soy milk is a popular alternative for coconut milk and one of the best substitutes you can use, especially when you're looking a creamy consistency. It has a thicker consistency than almond milk or oat milk but isn't quite as thick as heavy cream.

Coconut milk will cook down and thicken without curdling. What the time+heat will do to the other ingredients is a matter of how much it has to cook down.

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.

Mix mix 1 tablespoon of arrowroot starch with 2 tablespoons of cold water until smooth then stir into the soup. May need to double or triple that depending on how much soup you have.

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 ...

What if I accidentally used coconut cream instead of 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.

Heavy cream has signficantly more Vitamin D than coconut cream. Coconut cream is a great source of dietary fiber and iron, and it is an excellent source of potassium. Both coconut cream and heavy cream are high in calories and saturated fat. Coconut cream has signficantly less cholesterol than heavy cream.

You will know when it goes bad because it will taste sour as the sugars ferment. Even then, as long as it's not contaminated, it's not really dangerous because it just turns into what it tastes like - vinegar. Coconuts stored even longer turns alcoholic. Both are pretty yucky if you drink them straight up though.

Compared to normal coconut milk, coconut cream has a much higher fat content, containing around 19-22% fat. Coconut cream still retains the delicious coconut flavor that coconut milk has, but is much thicker as it is essentially coconut milk with less water.

It has sugars and enzymes which will change the properties of it. This type of coconut milk will actually ferment when exposed to the air. It's not bad or spoiled, but it won't taste sweet. It may taste sour or fizzy.

However, coconut milk is not nutritionally comparable to cow's milk, with a lower protein and a much higher saturated fat level. If you do choose it as your product of choice you should be aware that only the fortified coconut 'drink' products will supply comparable amounts of nutrients, like calcium.

Well, it's not milk in the dairy sense, but close to its level of creaminess. It is basically just shredded coconut flesh that is pureed with water and strained to create a rich, shock-white liquid that can lend body, flavor, and richness to soups, curries, wilted greens, and much more.

Coconut Milk Versus Milk: Minerals

Coconut milk supplies four times more toward the DV of magnesium compared to milk. Coconut milk also boasts a notable difference in its manganese content — 75 percent DV — as compared to milk, which has none. Coconut milk supplies 41 percent DV per cup for iron; milk has none.

Flavor-wise, cow's milk has a slightly sweet flavor, while coconut milk ends up having a nutty, sweeter, and almost floral-like taste (via The Mercury News).