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.

Tom Kha versus Tom Yum

Tom Kha is a creamy-spicy soup, made with coconut milk, whereas Tom Yum is a non-creamy, hot and sour soup, often containing prawns (shrimp).

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.

Coconut Cream vs Coconut Milk

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.

Generally, Thai people call coconut milk 'Gati' and coconut juice 'Nam Mapraw'. The coconut juice or water is the clear, sweet, refreshing liquid you find inside a young green coconut and normally served as a drink. However, coconut milk and coconut cream are extracted from finely grated, mature, coconut flesh.

Through the use of spices like turmeric, coriander, and ginger, our digestive system can reduce inflammation and stimulate the production of digestive enzymes. The use of coconut milk in Thai cuisine also helps with digestive health. Coconut milk improves gut health and makes food digestion easier in the body.

Is Thai coconut soup good for you? ›

It is rich in protein and fiber with chicken stock and slices, mushrooms, and veggies like carrots. Mushrooms are a rich source of fiber, proteins, and anti-oxidants. Thai coconut chicken soup has many calories and fats that come from coconut milk, so having it with other high-carb food might not be too good.

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.

Tom yum goong maybe the most famous soup of Thailand, but its milder creamier sister, tom kha gai, is my personal favourite. This comforting Thai coconut chicken soup recipe is infused with the classic Thai herbs: lemongrass, galangal, and makrut (kaffir) lime leaves.

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.