#tbt: Coconut Milk

This is the first edition in a weekly series called #tbt or “Thicker Broth Thursday.” Have you ever made a soup and it was just a little too, well, soupy? I know I have. Fortunately, there are a lot of different ways to remedy the situation without jeopardizing the flavor of your soup. Each Thursday, we’ll discuss how you can save your soup and sometimes even enhance the flavor in the process.

This week’s thickener? Coconut Milk. I chose coconut milk because it may not be the first thing you think of when you need to thicken up a soup but it can compliment other flavors in the soup in ways corn starch or a roux wouldn’t. To be sure, coconut milk is not for every kind of soup. Pour some in your homemade chicken noodle and you might be in for a weird surprise. Don’t know, haven’t tried it.

Coconut milk is great for thickening up squash or sweet potato soups while adding a subtle flavor you’ll go coco-nuts for. Another great aspect of coconut milk is that, unlike many thickeners, it doesn’t contain dairy. This is great if your guests, family, or friends don’t tolerate lactose, or simply don’t want to.


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