I would recommend checking out Thai
coconut milk soup which is a bit spicier version of the recipe you posted above:) Have a great Sunday!
Not exact matches
I also had a bowl of Alchemy's
soup of the day on the side
which was a random mix of local organic cabbage, bok choy, onion, turmeric, curry,
coconut milk, and broth.
The
coconut milk makes it taste extra creamy and indulgent
which makes you think this
soup couldn't be good for you — but it really is!
The extra creamy chowderiness comes from unsweetened
coconut milk which gives this
soup the luxurious velvety chowder texture and it adds lots of good healthy fats that are well needed at this point of the healthy road transition.
This is a great starter with the pureed sweet potato and
coconut milk soup flavored with red curry paste and topped with a dollop of Thai pesto,
which is chunky with peanuts and minced basil, cilantro and mint.
In other parts of South India,
coconut is also included in preparations for rasam,
which is the inspiration for my roasted acorn squash and
coconut milk soup (along with my love for Thai
coconut curries).
Re: Brenda's Ginger Squash
soup, what would you suggest in place of
coconut milk,
which is high in saturated fat?
* The
soup should be incredibly thick (
which I prefer); however, if you like it thinner, add more
coconut milk, broth, or water.
I didn't have any
coconut, so I used
coconut milk,
which I think probably gave the
soup a slightly stronger
coconut flavour than it was meant to have, but that was okay.