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Coconut milk is a common ingredient in many tropical cuisines, such as Burmese, Cambodian, Filipino, Indian, Indonesian, Malaysian, Singaporean, Sri Lankan, Thai, Vietnamese, Peranakan and southern Chinese, as well as Brazilian, Caribbean, Polynesian, and Pacific islands cuisines. Even in non-tropical cuisines around the world, thanks to canning, dehydrating and freezing, coconut milk has become a widely used ingredient in a myriad of dishes, both sweet and savory. I use coconut milk mostly for curries and soups, as well as the occasional dessert. When using it for soups, I usually prepare a Thai or Thai-inspired soup. Today however, I did not make my usual tom-kha-gai (Thai chicken/coconut soup), but rather a simple, tasty beef/coconut soup. No fancy herbs, seasoning or other hard-to find ingredients, just simple items which you’ll regularly find in my cupboard and chiller.
Nevertheless, the strong beef flavor combined beautifully with the coconut milk and made for a great lunch 🙂
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Bon Appetit ! Live is Good !
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P.S.
Although I usually don’t find it necessary to strain soups through a fine paper or cheese cloth when cooking for one-self at home, I recommend it in this case. If you don’t, the coagulated impurities from the broth show up clearly as dark spots in the light-colored soup once you have added the coconut milk.
While not a flavor or textural problem, it just looks better when strained 🙂
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Preparation :
To read instructions, hover over pictures
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- simmer cubed beef brisket with kosher salt, cayenne pepper, grated ginger and garlic paste until meat is tender, about one hour, remove beef, set aside
- strain soup/broth through cheesecloth or paper filter
- soup should be clear and golden
- add coconut milk, re-heat without letting soup boil. check / adjust seasoning
- place freshly cooked glass noodles in serving dish
- add beef
- add soup and a few drops of chili oil
- top with finely sliced chili, cilantro and young basil leaves
- Beef And Glass Noodles In Coconut Soup
- Beef And Glass Noodles In Coconut Soup
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