Easy Thai Coconut 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 uses coconut milk as a base for the soup, which I love because it's one of those nutrient-packed foods that has a ton of health benefits like lowering blood pressure, building muscle, boosting fat loss, and reducing inflammation.

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.

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 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.

What is a good method for thickening curry if all you have is lite coconut milk? There are plenty of ways to thicken the sauce if you do it right. You can use mashed potatoes or flour. Corn flour can be used as well and you can use cream mixed with coconut milk.

One can consume about 40g coconut per day, and it is okay as long as it is uncooked. Its cholesterol content increases only when you grate it and extract milk and then boil it. The same goes for coconut dry kernel, certain foods taste better when coconut dry kernel is used, but it is not good for health.

Coconut is high in calories and contains saturated fat, which may be linked to increased cholesterol levels. Check with your healthcare professional about eating it if you have very high cholesterol or are at risk of heart disease.

Coconut, a low-carb fruit, is also full of dietary fibres that can help in promoting healthy digestion.

According to the Taste Atlas Awards, the international food database, the Filipino favorite, Sinigang, is hailed as the best soup in the world.

What do Thai people eat with soup? ›

As I wrote in my guide to putting together a balanced Thai meal, soup is usually served alongside other dishes centered around a rice-based meal.

So here are the two real tricks to achieving that great Thai taste when cooking at home. Firstly, always use entirely fresh produce whenever you can. Secondly, avoid pre-made or off the shelf seasonings, instead prepare them yourself using the raw ingredients.

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.

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.

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.

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.

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.