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Tariq’s 1 Amazing Frosty Thai Coconut Soup

Frosty Thai Coconut Soup
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This Frosty Thai Coconut Soup offers a surprisingly delightful cold version of a classic flavor profile, perfect for a refreshing taste adventure. It brings the bright, aromatic notes of Thai cuisine into a chilled format.

Ingredients

Scale
  • 1 can (13.5 oz) full-fat coconut milk, chilled overnight
  • 1/2 cup cold vegetable broth
  • 2 tablespoons fresh lime juice
  • 1 tablespoon finely chopped lemongrass (tender inner part only)
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon fish sauce (or soy sauce for vegetarian)
  • 1/4 teaspoon sugar
  • Pinch of salt
  • Optional Garnishes: finely sliced red chili, fresh cilantro leaves, toasted coconut flakes

Instructions

  1. Scoop the thick cream from the top of the chilled coconut milk can into a mixing bowl. Reserve the watery liquid for another use.
  2. Add the cold vegetable broth, lime juice, lemongrass, ginger, fish sauce, sugar, and salt to the bowl with the coconut cream.
  3. Whisk the mixture vigorously until it is smooth and creamy. Taste and adjust seasoning if needed, adding more lime for brightness or sugar for balance.
  4. Pour the soup into small bowls or glasses.
  5. Chill in the refrigerator for at least 30 minutes to ensure it is properly frosty cold.
  6. Before serving, garnish each bowl with your chosen toppings. Serve immediately.

Notes

  • Chilling the coconut milk overnight is key to separating the thick cream for the best texture.
  • For an extra frosty texture, you can freeze the mixture for about 15 minutes before serving, stirring halfway through to break up ice crystals.
  • Chef Tariq suggests using very young, tender lemongrass for the best aromatic release without stringiness.

Nutrition

Find it online: https://savoryskies.com/frosty-thai-coconut-soup-cold-soup/