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Curdled coconut milk
Posted on 10/18/22 at 3:05 pm
Posted on 10/18/22 at 3:05 pm
I made a crockpot soup for tonight and it has coconut milk in it. Despite knowing better I added the coconut milk in this morning instead of adding it in a little before serving. It curdled. Do you think I can transfer all the broth and use an immersion blender to bring it back together? Or is it too late? I assume it is still safe to eat, just doesn’t look so appetizing.
3
Posted on 10/18/22 at 3:14 pm to BigB0882
if it's in small bits, I'd just leave it
if larger chunks, then I'd try the immersion blender if you can feasibly pull out the stuff you don't want blended
either way, not going to hurt anything except the texture and distribution of flavors. what soup was it?
if larger chunks, then I'd try the immersion blender if you can feasibly pull out the stuff you don't want blended
either way, not going to hurt anything except the texture and distribution of flavors. what soup was it?
Posted on 10/18/22 at 3:17 pm to Slagathor
Thanks.
I used a ginger and miso broth, coconut milk, chicken breasts, mushrooms, fish sauce, red curry paste, lime juice, lemon grass paste and garlic paste. Similar to most Thai soups you see in restaurants, I’m sure. I have some green onions and cilantro and Thai basil to add to the bowl.
I used a ginger and miso broth, coconut milk, chicken breasts, mushrooms, fish sauce, red curry paste, lime juice, lemon grass paste and garlic paste. Similar to most Thai soups you see in restaurants, I’m sure. I have some green onions and cilantro and Thai basil to add to the bowl.
This post was edited on 10/18/22 at 3:18 pm
Posted on 10/18/22 at 3:49 pm to BigB0882
quote:what you are seeing is coconut fat solids that fell out of the emulsion that is coconut milk. its perfectly safe.
It curdled
try heating the soup in a pot on the stove a little higher than what the crockpot can do, they may disappear. if they dont, and it really bothers you you could strain them out
Posted on 10/18/22 at 4:57 pm to BigB0882
that sounds delicious! 
I always fall into the trap of not tempering that or yogurt when I add to hot stuff, but I don't mind the little chunks so it doesn't make for a memorable lesson
I always fall into the trap of not tempering that or yogurt when I add to hot stuff, but I don't mind the little chunks so it doesn't make for a memorable lesson
Posted on 10/18/22 at 5:10 pm to BigB0882
quote:
Curdled
Posted on 10/18/22 at 5:12 pm to Slagathor
I ended up straining everything through a fine mesh strainer and it looks great now! I know some of the curds stuck to the meat and mushrooms but not enough to look bad.
The flavor is delicious. Added another heaping scoop of red curry paste and sprinkled in some MSG. Tasting delicious and that’s before any herbs get added to the bowl. Ready to chow down!
The flavor is delicious. Added another heaping scoop of red curry paste and sprinkled in some MSG. Tasting delicious and that’s before any herbs get added to the bowl. Ready to chow down!
Posted on 10/18/22 at 5:42 pm to BigB0882
That sounds tasty.
Posted on 10/18/22 at 8:09 pm to FirstCityDawg
It really came out great. Served it over rice this time but the leftovers I think I will try with rice noodles or something similar. I will also add more curry paste because I like it spicy and it wasn’t where I want it.
This post was edited on 10/18/22 at 8:18 pm
Posted on 10/19/22 at 9:06 am to cgrand
quote:
what you are seeing is coconut fat solids that fell out of the emulsion that is coconut milk. its perfectly safe.
Yeah. Canned coconut milk will develop a thick layer of solids (coconut cream) at the top if left on the shelf a long time. A good shake before opening the can will mix it all back together. Some recipes actually call for the solid/cream, so you gently open and scoop it off the top.
Posted on 10/19/22 at 5:29 pm to Twenty 49
I use a carton that I have only found at the Asian store and it never has a layer of cream on top. One of the reasons I love it. The brand is Aroy-D
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