Coconut soup

Last updated

Coconut soup is a fruit soup prepared using coconut milk or coconut fruit as a main ingredient. Many varieties of coconut soups exist in the world, including ginataan , laksa , sayur lodeh , soto , and tom kha kai , and myriad ingredients are used. They can be served hot or cold. While most coconut soups are savoury dishes, some varieties—such as binignit and kolak —are sweet dessert soups.

Contents

Overview

Coconut soup is a fruit soup prepared using coconut fruit or coconut milk as a primary ingredient. [1] It can be prepared as a broth-based or cream-based soup. [1] [2] The coconut fruit can be sliced, chopped, or shredded. [2] Green coconut fruit from young coconuts can also be used to prepare coconut soup, and coconut water and coconut oil are sometimes used as ingredients. [1] Many various coconut soups exist in the world, with myriad ingredients used. Coconut soup is sometimes prepared in combinations using other ingredients, such as chicken, potato, or curry. [3] It can be served as a hot or cold soup. [4]

By country and region

Caribbean

Sopito is a common fish soup or fish chowder in Aruba and Curaçao of the Lesser Antilles. [5] [6] [7] The dish uses coconut milk and salt-cured meat as main ingredients. [lower-alpha 1] Coconut water is also often used to prepare sopito. [8] Sopita de pisca is a variation that uses tomatoes. [9] Coconut and chayote soup is consumed in some areas of the Caribbean. [10]

China

Sago soup is a Chinese dessert soup prepared using sago starch, which is derived from sago palm pith, coconut milk, and other ingredients. [11] [12] [13] [14] Sago is similar to tapioca, and is produced in pearl form. [12]

Indonesia

Some varieties of soto, an Indonesian soup, are prepared using coconut milk, such as soto ayam and soto betawi. [15] Several Indonesian soups also use coconut milk, such as lontong cap go meh , ketupat sayur , opor and sayur lodeh , a vegetable soup in coconut milk. [16] [17]

Palembang's mie celor is noodles in shrimp and coconut soup, [18] [19] while laksan is slices of pempek fish surimi served in coconut-based laksa soup. [20]

Sweet coconut soup dessert includes kolak and cendol , popular for iftar during Ramadan. [lower-alpha 2] [lower-alpha 3]

Laos

Tom kha kai is a popular dish in Laos. [23]

Malaysia and Singapore

Laksa is a popular noodle dish with many diverse variants, many of which are prepared with coconut milk, noodles, spices, and meats such as chicken, fish, or shrimp. [24] [25] Tofu and vegetables are also sometimes used as ingredients. [24] [26] [27] [28]

Philippines

In the Philippines, the very diverse class of soups and stews cooked in coconut milk are collectively known as ginataan . They include both savory and dessert dishes. [29] [30] [31] Savory examples of ginataan soups and stews include ginataang kalabasa , sinilihan , and tiyula itum . Dessert examples include binignit , bilo-bilo , and ginataang mais . [32] [33]

Thailand

Thai Khao soi is a noodle soup dish prepared with egg noodles, coconut milk, curry, and meats such as beef and chicken, and served with pickled mustard greens and raw shallots. [34] Red curry is a Thai soup prepared using coconut milk, meats, and red curry as main ingredients. [35] Tom kha kai (Thai coconut soup) is a Thai soup prepared using coconut milk, chicken, mushrooms, chili peppers, galangal, lemongrass, and other ingredients. [23] [36] Tom yam kathi is a Thai coconut soup and a variant of tom yum prepared using coconut milk. [37]

See also

Notes

  1. ↑ "... sopito (a fish chowder that owes its special flavor to coconut milk — in addition to fish, salt pork or corned ..." [6]
  2. ↑ "Notably, the kolak is served almost exclusively during Ramadan, and can thus be said to be a ritual drink; however, there are ..." [21]
  3. ↑ "Ask around for cendol Temburong – a special provincial brew available only around Ramadan. " [22]

Related Research Articles

<span class="mw-page-title-main">Thai cuisine</span> Culinary traditions of Thailand

Thai cuisine is the national cuisine of Thailand.

<span class="mw-page-title-main">Malaysian cuisine</span> Culinary traditions of Malaysia

Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.

<span class="mw-page-title-main">Indonesian cuisine</span> Culinary traditions of Indonesia

Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.

<span class="mw-page-title-main">Laksa</span> Spicy noodle dish from Southeast Asia

Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coconut soup or a broth seasoned with sour asam.

<span class="mw-page-title-main">Malay cuisine</span> Cuisine of Malay people

Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.

<span class="mw-page-title-main">Singaporean cuisine</span> Culinary traditions of Singapore

Singaporean cuisine is derived from several ethnic groups in Singapore and has developed through centuries of political, economic, and social changes in the cosmopolitan city-state.

<span class="mw-page-title-main">Peranakan cuisine</span> Cuisine of the Straits Chinese people

Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a nonya, and a male Peranakan is known as a baba. The cuisine combines Chinese, Malay, Javanese, South Indian, and other influences.

<span class="mw-page-title-main">Ginataan</span> Filipino dish made with coconut milk

Ginataan, alternatively spelled guinataan, is a Filipino term which refers to food cooked with gatâ. Literally translated, ginataan means "done with coconut milk". Due to the general nature of the term, it can refer to a number of different dishes, each called ginataan, but distinct from one another.

<i>Lontong</i> Indonesian traditional rice cake

Lontong is an Indonesian dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, commonly found in Indonesia, Malaysia and Singapore. Rice is rolled inside a banana leaf and boiled, then cut into small cakes as a staple food replacement of steamed rice. The texture is similar to those of ketupat, with the difference being that the ketupat container is made from woven janur fronds, while lontong uses banana leaf instead.

<span class="mw-page-title-main">Javanese cuisine</span> Cuisine of the Javanese people, Indonesia

Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.

<i>Khao poon</i> Southeast Asian noodle dish originating from Laos

Khao poon ; also known as Lao royal vermicelli curry soup or Lao laksa and sometimes spelled kapoon, khao poun or khao pun) is a popular national noodle soup of Laos. Khao poon is one type of Lao rice vermicelli soup that is often made with pounded chicken, fish, or pork in coconut milk broth and seasoned with common Lao ingredients such as fish sauce, padaek, lime leaves, galangal, garlic, shallots, Lao chillies, and fish mint. Different versions of the dish are also in Malaysia, Thailand, Indonesia, Cambodia, Singapore, and the United States.

<span class="mw-page-title-main">Sundanese cuisine</span> Cuisine of the Sundanese people, Indonesia

Sundanese cuisine is the cuisine of the Sundanese people of Western Java, and Banten, Indonesia. It is one of the most popular foods in Indonesia. Sundanese food is characterised by its freshness; the famous lalab eaten with sambal and also karedok demonstrate the Sundanese fondness for fresh raw vegetables. Unlike the rich and spicy taste, infused with coconut milk and curry of Minangkabau cuisine, the Sundanese cuisine displays the simple and clear taste; ranged from savoury salty, fresh sourness, mild sweetness, to hot and spicy.

<span class="mw-page-title-main">Sayur lodeh</span> Indonesian vegetable soup dish

Sayur lodeh is an Indonesian vegetable soup prepared from vegetables in coconut milk popular in Indonesia, but most often associated with Javanese cuisine.

<span class="mw-page-title-main">Bamboo shoot</span> Edible shoots of many bamboo species

Bamboo shoots or bamboo sprouts are the edible shoots of many bamboo species including Bambusa vulgaris and Phyllostachys edulis. They are used as vegetables in numerous Asian dishes and broths. They are sold in various processed shapes and are available in fresh, dried, and canned versions.

<span class="mw-page-title-main">Betawi cuisine</span> Cuisine of the Betawi people of Jakarta, Indonesia

Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the Indonesian archipelago, as well as Chinese, Indian, Arab, and European traders, visitors and immigrants that were attracted to the port city of Batavia since centuries ago.

<span class="mw-page-title-main">Khao soi</span> Thai noodle soup

Khao soi or khao soy is a Chin Haw dish served in Laos and northern Thailand. A comparable dish, ohn no khao swè, is widely served in Myanmar. The name means 'cut rice', although it is possible that it is simply a corruption of the Burmese word for noodles – "khao swè" – which may account for the variations. Traditionally, the dough for the rice noodles is spread out on a cloth stretched over boiling water. After steaming the large sheet noodle is then rolled and cut with scissors.

<span class="mw-page-title-main">Phuket cuisine</span> Culinary traditions of Phuket, Thailand

Phuket cuisine originates from Phuket, Thailand and has Chinese, Malaysian, and Thai influences.

<span class="mw-page-title-main">Indonesian noodles</span> Indonesian dish

Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.

References

  1. 1 2 3 Ganeshram, R. (2016). Cooking with Coconut: 125 Recipes for Healthy Eating; Delicious Uses for Every Form: Oil, Flour, Water, Milk, Cream, Sugar, Dried & Shredded. Storey Publishing, LLC. p. 40. ISBN   978-1-61212-647-0 . Retrieved May 30, 2017.
  2. 1 2 Saffery, D. (2007). The Ghana Cookery Book. Jeppestown Press. p. 43. ISBN   978-0-9553936-6-2 . Retrieved 2017-05-30.
  3. ↑ Hood, K.J.M. (2014). Coconut Delights Cookbook: A Collection of Coconut Recipes. Cookbook Delights Series. Whispering Pine Press International, Incorporated. p. 271. ISBN   978-1-59434-294-3 . Retrieved 2017-05-30.
  4. ↑ Blanco, Maria; Pendleton, James (2013). The Complete Idiot's Guide to the Coconut Oil Diet. DK Publishing. p. 9. ISBN   978-1-61564-339-4 . Retrieved May 30, 2017.
  5. ↑ Houston, L.M. (2005). Food Culture in the Caribbean. Food culture around the world. Greenwood Press. p. 112. ISBN   978-0-313-32764-3 . Retrieved May 30, 2017.
  6. 1 2 Birnbaum, S. (1989). Birnbaum's Caribbean, 1990: Bermuda and the Bahamas. Houghton Mifflin. p. 182. ISBN   978-0-395-51141-1 . Retrieved May 30, 2017.(subscription required)
  7. ↑ Philpott, D. (2016). The World of Wine and Food: A Guide to Varieties, Tastes, History, and Pairings. Rowman & Littlefield Publishers. p. 299. ISBN   978-1-4422-6804-3 . Retrieved May 30, 2017.
  8. ↑ Porter, D. (1987). Frommer's dollarwise guide to the Caribbean. Frommer/Pasmantier. p. 675. ISBN   978-0-671-54720-2 . Retrieved May 30, 2017.
  9. ↑ Porter, D.; Prince, D. (2006). Caribbean For Dummies. --For dummies. Wiley. p. 150. ISBN   978-0-471-96251-9 . Retrieved May 30, 2017.
  10. ↑ Philpott, D. (2002). Cayman Islands. Hunter Publishing Landmark Visitors Guides. Landmark. p. 29. ISBN   978-1-84306-037-6 . Retrieved May 30, 2017.
  11. ↑ Sanmugan, D. (2016). Mini Delicious Tropical Desserts & Sweets. Tuttle Publishing. p. 48. ISBN   978-1-4629-1901-7 . Retrieved May 30, 2017.
  12. 1 2 Choo, R. (2012). Pan Asian Cookbook – Malaysian Cuisine – Rohana Choo's Kitchen. Rohana Choo's cookbooks. Springwood emedia. p. 39. ISBN   978-1-4761-0905-3 . Retrieved May 30, 2017.
  13. ↑ Osbeck, P. (1771). A Voyage to China and the East Indies. p.  72 . Retrieved May 30, 2017.
  14. ↑ Dennys, N.B. (1874). The China Review, Or, Notes and Queries on the Far East. "China Mail" Office. p. 53. Retrieved May 30, 2017.
  15. ↑ Kruger, V. (2014). Balinese Food: The Traditional Cuisine & Food Culture of Bali. Tuttle Publishing. p. 162. ISBN   978-1-4629-1423-4 . Retrieved May 30, 2017.
  16. ↑ Shurtleff, W.; Aoyagi, A. (1979). The Book of Tempeh. Harper & Row, Publishers. p. 94. ISBN   978-0-06-014009-0 . Retrieved May 1, 2017.
  17. ↑ "Sayur Lodeh". Tasty Indonesian Food. Retrieved May 1, 2017.
  18. ↑ Kraig, B.; Sen, C.T. (2013). Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 184. ISBN   978-1-59884-955-4 . Retrieved May 1, 2017.
  19. ↑ "Mie Celor Palembang". 18 November 2013. Archived from the original on 5 November 2016. Retrieved 1 June 2017.
  20. ↑ "Palembang Traditional Food". Sriwijaya Post. Retrieved 1 June 2017.
  21. ↑ Möller, A. (2005). Ramadan in Java: The Joy and Jihad of Ritual Fasting. Lund studies in history of religions. Department of History and Anthropology of Religions, Lund University. p. 292. ISBN   978-91-22-02116-2 . Retrieved June 12, 2017.
  22. ↑ Richmond, S. (2010). Malaysia, Singapore & Brunei . Country Guide Series. Lonely Planet. p.  584. ISBN   978-1-74104-887-2 . Retrieved June 12, 2017.
  23. 1 2 Herbst, R.; Herbst, S.T. (2015). The Deluxe Food Lover's Companion, 2nd edition. Barron's Educational Series. p. 985. ISBN   978-1-4380-7621-8 . Retrieved May 30, 2017.
  24. 1 2 Vandersant, L.; Davies, L.; Bonnici, R. (2008). Soup for All Seasons. Aduki Independent Press. p. 20. ISBN   978-0-9803351-4-9 . Retrieved May 30, 2017.
  25. ↑ Zimmern, A. (2009). The Bizarre Truth: How I Walked Out the Door Mouth First . . . and Came Back Shaking My Head. Crown/Archetype. p. 135. ISBN   978-0-307-58922-4 . Retrieved May 30, 2017.
  26. ↑ Tan, C.B. (1993). Chinese peranakan heritage in Malaysia and Singapore. Fajar Bakti. p. xvi. ISBN   978-967-65-2463-8 . Retrieved May 30, 2017.
  27. ↑ Chee-Beng, T. (2012). Chinese Food and Foodways in Southeast Asia and Beyond. SINGAPORE University Press. p. 197. ISBN   978-9971-69-548-4 . Retrieved May 30, 2017.
  28. ↑ Koh, J.; D, S.H.P. (2009). Culture and Customs of Singapore and Malaysia. Cultures and Customs of the World. ABC-CLIO. p. 100. ISBN   978-0-313-35116-7 . Retrieved May 30, 2017.
  29. ↑ Myke Sarthou (2014). Angelo Comsti (ed.). The Filipino Family Cookbook: Recipes and Stories From Our Home Kitchen. Marshall Cavendish International Asia Pte Ltd. p. 92. ISBN   9789814634946.
  30. ↑ IBP, ed. (2007). Philippines Country Study Guide. International Business Publications. p. 112. ISBN   9781433039706.
  31. ↑ Linda Civitello (2007). Cuisine and Culture: A History of Food and People . John Wiley & Sons. p.  240. ISBN   9780471741725.
  32. ↑ Boquet, Y. (2017). The Philippine Archipelago. Springer Geography. Springer International Publishing. p. 230. ISBN   978-3-319-51926-5 . Retrieved May 30, 2017.
  33. ↑ Virmani, I.K. (1991). Home Chefs of the World: Rice and Rice-based Recipes. International Rice Research Institute. p. 49. ISBN   978-971-22-0023-6 . Retrieved May 30, 2017.
  34. ↑ Walters, A.V. (2014). The Foodspotting Field Guide. Chronicle Books. p. pt39. ISBN   978-1-4521-3008-8 . Retrieved June 1, 2017.
  35. ↑ Jacobsen, N.; Salguero, C.P. (2014). Thai Herbal Medicine: Traditional Recipes for Health and Harmony. Findhorn Press. p. 46. ISBN   978-1-84409-884-2 . Retrieved May 30, 2017.
  36. ↑ Punyaratabandhu, L. (2014). Simple Thai Food: Classic Recipes from the Thai Home Kitchen. Potter/TenSpeed/Harmony. p. 162. ISBN   978-1-60774-524-2 . Retrieved May 30, 2017.
  37. ↑ Sriangura, Vanniya (January 27, 2017). "Nothing But the Best". Bangkok Post. Retrieved May 30, 2017.
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.