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.

If you don't want to change the coconut-rich flavor, use coconut flour for thickening the same as you would wheat or other flour. Remove some stock from the pot, let it cool, mix into it until you have a slurry, then return the slurry to the pot while constantly stirring and bring to a boil until thickened.

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 is a great alternative to coconut milk. It's also plant-based and has a slightly lower fat content than coconut milk. In most recipes, you can swap it in a 1:1 ratio. If you're looking to add more protein to your diet, soy milk is a good option.

Make sure to shake the can of coconut milk before opening to ensure it is not separated. Add 1/2 the can to the pot. Bring to boil, reduce temperature and allow the mixture to reduce to almost a paste like texture. This will allow the coconut flavors to intensify, and give you a thicker starting point.

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.

Pour the coconut milk into a small saucepan, and heat over medium-high heat until boiling, about 5 minutes. Watch this pot closely! Once the coconut milk starts to boil, it can bubble over quickly. Whisk regularly to prevent burning.

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? ›

If you accidentally purchased coconut cream when you meant to buy coconut milk (or vice versa), don't fret! You can use either of these as a substitute for each other.

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.

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.

If you don't like the taste of coconut milk (or some people also avoid coconut milk as it has a high fat content) then you could use either soy milk or almond milk as alternatives. However make sure that you use an unsweetened, unflavoured version of these milks.

For those with dietary restrictions that include dairy products, baking with coconut milk makes an ideal alternative—mainly because you don't have to worry about conversions. If your recipe calls for a cup of whole milk, you can substitute it for a cup of coconut milk.

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.