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October 1, 2011

Seven soups every Saturday: coconut milk soup recipes

Curried Red Lentil, Chickpea, and Red Kale Soup

For the longest time, whenever someone mentioned coconut milk and soup in the same sentence, my mind jumped right to Tom Kha Gai, the ubiquitous Thai chicken coconut soup that's on every restaurant menu. How narrow my field of vision! Coconut milk enriches root vegetable soups, and provides a smooth base for most any protein (fish, chicken, tofu). For those who eat dairy-free or gluten-free, coconut milk offers a creamy alternative to milk or cream. It's inexpensive, easy to find in any grocery store, and will keep, unopened, for years in the pantry.

Seven coconut milk soups caught my eye this week:

Sweet potato soup with quinoa and coconut milk, from A Veggie Venture

Spicy pumpkin soup with coconut milk, from Gluten-Free Goddess

Chilled melon, cucumber and coconut milk soup, from Flavors of the Sun

Tom Kha Gai (Thai coconut chicken soup), from Rasa Malaysia

Curried red lentil, chickpea, and red kale soup, from Food Blogga

Coconut carrot soup, from Healthy Green Kitchen

Coconut shrimp soup, from Gimme Some Oven

Find more delicious coconut soup recipes on Food Blog Search. Come back every Saturday for seven soup recipes to enjoy any day of the week.

[Photo of curried red lentil, chickpea, and red kale soup from, and used by permission of, Food Blogga.]

Comments

1
Posted by: Trish | October 1, 2011 at 07:43 AM

What a great point! Though I love Tom Ka Ga... we call it 'candy soup' in my house because it is so delicious, it's fun to see coconut milk used in other soups, as well.

2
Posted by: janet @ the taste space | October 1, 2011 at 09:09 AM

You can't really go wrong with a soup with coconut milk. Yum!

3
Posted by: Lydia | October 1, 2011 at 09:53 AM

Trish, I love it -- "candy soup". It's definitely my second favorite Thai soup, after Tom Yom Goong.

Janet, I'm discovering more new flavor combinations that work with coconut milk every day. Love it.

4
Posted by: Kalyn | October 1, 2011 at 01:56 PM

I don't think I've ever had a soup with coconut milk that I didn't like. It adds so much flavor.

5
Posted by: Judy | October 1, 2011 at 03:35 PM

I love coconut milk! I just made Mark Bittman's "Noodles with Spicy Vegetable Stir-fry," which uses veggies in coconut milk, peanut butter, hot chili, soy sauce, and cilantro, with a sauteed shredded-carrot and onion base. It was delicious.

I notice that the Coconut Carrot Soup recipe calls for coconut oil. I've never used it - how is it to work with? Thanks, Lydia!

6
Posted by: Jeanette | October 1, 2011 at 09:11 PM

I love adding coconut milk to soups to make them creamy without any dairy - lovely roundup of coconut milk soup recipes!

7
Posted by: Lydia (The Perfect Pantry) | October 1, 2011 at 09:35 PM

Kalyn, I agree. I love the richness of it.

Judy, that sounds like a delicious noodle dish. I have a jar of coconut-peanut-chile sauce in my fridge right now, left over from a recipe I made for The Perfect Pantry. I've been thinking of turning it into a soup.

Jeanette, hope you find some new recipes that inspire you!

8
Posted by: Judy | October 3, 2011 at 03:10 PM

Yum! What recipe did you use the coconut-peanut-chile sauce for? Whatever it is, I want to make it!

I haven't cooked with coconut oil - how is it to work with? Thanks, Lydia!

9
Posted by: Shirley @ gfe | October 5, 2011 at 04:00 PM

I use coconut milk all the time in general and do love it in soup. I love seeing it as the "theme" ingredient here, Lydia. Coconut milk can be magical in its abilities to replace dairy, cool a spicy soup, etc. All of these soups sound fantastic! I'm sure to be making one soon. :-)

Thanks,
Shirley

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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