Soup with coconut milk - a game of taste! Recipes of different soups with coconut milk for exotic menu

Soups with coconut milk are especially popular in Thailand.

This is where there are hundreds of recipes for unusual, but very tasty and fragrant first courses.

Let’s add exotics to the diet!

Soup with coconut milk – general principles of cooking

Do not try to get milk for nuts soups, unless, of course, you do not have a box of unnecessary coconuts. It is much easier, cheaper and more convenient to purchase a clean product. It needs not much, because the soup will be based on soup. Milk is added at the very end of the cooking, usually it is done about five minutes before the plate is turned off.

With what coconut soups are prepared:

• a hen,

• mushrooms;

• seafood;

• onions, carrots and other vegetables;

• lentils, beans.

In Thai first courses can simultaneously combine products from different groups: chicken, shrimp, mushrooms plus a variety of vegetables and spices. All this is filled with coconut milk. However strange it may sound, it turns out very tasty, satisfying, aromatic.

Spices play a special role in coconut soups. Hot peppers, ginger, curry are frequent guests in Thai dishes. They give soups a bright note, and coconut milk smoothes the taste.

Thai soup with coconut milk, chicken, shrimps and mushrooms

Recipe for the famous soup with coconut milk, which is prepared not only in Thailand. The dish is prepared on chicken broth with shrimps and mushrooms. Despite the interesting combination, it turns out very tasty.


• 1 fillet from the breast;

• 400 ml of coconut milk;

• 2 onion heads;

• 1 carrot;

• 150 g of mushrooms (champignons);

• 1 pod of chili;

• 0.5 lemon or lime;

• a piece of ginger;

• 100 g of shrimp;

• parsley greens, you can coriander.


1. The fillet should be washed, cut into small pieces up to two centimeters.

2. Cut carrots into strips, mushrooms with plates, onions in small cubes. Ginger needs to be rubbed. It will take 2 teaspoons. Chop the chili pepper finely.

3. Pour the chicken with water, about 1.2 liters, bring to a boil. Remove the foam.

4. Now add the onions and carrots, let it boil again.

5. It’s time to add mushrooms.

6. Next you can add soup.

7. Now we throw ginger, chili. We cook soup on low heat for a quarter of an hour.

8. During this time, squeeze out the juice from lime. You can use lemon. Remove the zedra, crush it. We chop the greens.

9. We also clean the shrimp. According to the recipe, 100 g of the already prepared product goes.

10. Pour coconut milk, let’s boil.

11. Add the citrus juice with the zest into the pan, throw the shrimp.

12. Boil the soup for another minute, fill it with greens, cover and turn it off. We insist 10 minutes before serving.

Soup with coconut milk and pumpkin

A recipe for a very bright soup with coconut milk. In addition to pumpkin, you will need curry seasoning and fresh root ginger, the amount of seasonings can be reduced to your taste.


• 800 g of pumpkin;

• 100 g of carrots;

• 100 g of onion;

• 50 g of oil;

• 300 ml of coconut milk;

• 20 g of ginger;

• 0.5 tsp. curry;

• salt pepper.


1. Use a saucepan with a thick bottom, in which you can fry the vegetables. Put the butter in the bowl, put it on the fire.

2. Cut the onions and carrots, alternately let them fry at intervals per minute.

3. While the vegetables are browned, you need to do the pumpkin. Clean, cut into cubes, remove all unnecessary. Transfer to a saucepan.

4. Add the grated spine of ginger.

5. Add 300 ml of hot water or any broth, close and cook until soft for about a minus twenty.

6. Remove the saucepan from the fire, open and let the boiled pumpkin and vegetables cool down a bit.

7. Purish the soup with a blender or just carefully slice the pieces.

8. Put it back on the stove.

9. Add milk coconut, salt, season with pepper and curry.

10. Cook the dish after boiling for two minutes.

11. Lay out on plates. When serving, add greens, cream.

Soup with coconut milk and chicken “Tom Ka”

Another recipe for Thai soup, for which you will need fish sauce. Although, many are prepared without it, it also turns out to be worthy.


• 1 breast of chicken;

• 2 tomatoes;

• 150 g of champignons;

• 300 ml of coconut milk;

• 2 tablespoons fish sauce;

• 2 cloves of garlic;

Lemon juice 2-4 tablespoons;

• the greens are different;

• 2 onion heads.


1. Chicken breast rinse, cut with straw, throw in a saucepan with a boiling liter of water. Cook a couple of minutes after boiling. It is desirable to remove the foam that will appear from above.

2. Cut the champignons, drop them to the chicken.

3. Then add chopped onions.

4. After another couple of minutes add the cut tomatoes, cover the pan and cook for 12 minutes.

5. Dilute fish sauce in coconut milk, add to the soup.

6. Immediately lay spices, chopped garlic, salt.

7. After two minutes, add lemon juice, turn off. Greens can be added to the pan or served separately.

Soup with coconut milk, shrimps and rice noodles

A variant of a hearty soup, in which rice noodles are added. Shrimp is better to use shallow, in the recipe indicated the amount of purified product.


• 500 ml of coconut milk;

• 100 g of rice noodles;

• 1 tsp. starch;

• 500 g of peeled shrimp;

• 1 pinch of chili pepper;

• 3 carrots;

• 2 cloves of garlic;

• 0.5 tsp. grated ginger;

• lime, spring onion, salt and olive oil.


1. Cut the cleaned carrots into thin pieces, cut the garlic, squeeze out the juice from the lime.

2. Warm up the olive oil in the saucepan, put the crushed ginger, add garlic and chili, fry for a few seconds.

3. Add carrots, fry for a couple of minutes.

4. Pour into the soup coconut milk and 800 ml of hot water. Cover, cook for ten minutes.

5. Open, add salt, put rice noodles, cook for another three minutes.

6. Mix the starch with 100 ml of water, send it to the soup.

7. Lay out the peeled shrimp.

8. After two minutes try to salt, if necessary, add more. We pour in the juice of lime, throw the chopped onion and turn it off.

9. Let the soup stand on the warm stove for a few minutes, so that the flavors of the ingredients added at the end are revealed.

Soup with coconut milk and lentils

A simple option in the preparation of soup, but it is quite hearty and tasty. Lentils for him you can use any. Prescription tomatoes are added canned.


• 200 g of tomatoes;

• 200 g of lentils;

• 200 ml of coconut milk;

• 2 cloves of garlic;

• 1 onion head;

• 2 tablespoons of draining oil;

• 800 ml of broth;

• salt, hot pepper.


1. Rinse the lentils, put them in the boiling broth, cook the dot preparedness. On average about half an hour, but it all depends on the variety, sometimes it takes a little more or less time.

2. In butter, fry the garlic, cut into several pieces. Remove the pieces.

3. Add the chopped onion to garlic butter, fry until golden.

4. It’s time to add canned tomatoes to the pan. Remove the skin, cut tomatoes.

5. Cook the onions with tomatoes for about five minutes, turn off.

6. Transfer the pasteurized vegetables to the cooked lentil, add coconut milk.

7. Salt, cover and cook the coconut soup for a couple of minutes.

8. Add greens, hot pepper and lemon juice to taste.

Spicy citrus soup with coconut milk

Variant of spicy first course. Despite the name, the orange is added very little. The basis of the dish is carrots with canned beans.


• 400 g of carrots;

• 2 onions;

• 400 g of canned beans;

• 1 orange;

• 1 tsp. ground chilli pepper;

• 1 liter of broth, water;

• 200 ml of coconut milk;

• 2 tablespoons of oil;

• salt, herbs;

• 2 cm of ginger root.


1. Cut the onions and carrots with any pieces, but not thick. Fry in a saucepan with a couple of spoons of butter.

2. Add broth or just hot water.

3. Immediately add hot pepper and a slice of ginger, chopped finely or grated. You can reduce the amount of sharp ingredients or while laying only a part, and later add to taste.

4. Squeeze the juice from the orange into a saucepan, you can also add a zest. Boil the soup until soft carrots. Remove from heat.

5. Allow the dish to cool slightly, then purify. Return it to the fire.

6. Salt, add canned beans, pour in coconut milk, cook a minute.

7. Fill the citrus soup with herbs when serving.

Sweet soup with coconut milk

A variant of a sweet soup based on coconut milk. A wonderful dish for breakfast, a snack or just like that. Dried fruits can be added any, it is not necessary to use only dried apricots and raisins.


• 400 ml of coconut milk;

• 100 g of rice;

• 400 ml of water;

• 50 g raisins;

• 50 g of dried apricots;

• 1 spoonful of nuts;

• 1 spoon of coconut chips;

• 2 tablespoons of sugar or honey;

• salt.


1. Put water on the stove, salt.

2. While the liquid boils, scrape and rinse the rice, transfer it to a saucepan and cook over a small fire until almost ready. The seeds should not be cooked.

3. Add coconut milk to the saucepan.

4. Wash dried fruits, dried apricots cubes or straws, you can simply cut into four parts. Add to the pan.

5. Cook soup three more minutes, add sugar or honey to taste. Turn it off.

6. Pour the sweet dish into plates, add roasted nuts, coconut shavings.

Soup with coconut milk – useful tips and tricks

• Thai soups with coconut milk are sharp and aromatic. But it is not necessary to lay all the ingredients on the list. If you do not like spicy dishes or do not carry any component, then you can simply exclude it or reduce the amount.

• When serving coconut soup, the greens can be added directly to the plate, like lemon juice. You can serve these products in a separate bowl and put it to your taste.

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