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Coconut soup

From Wikipedia, the free encyclopedia
Soup prepared using coconut as a main ingredient

Coconut soup is afruit soup prepared usingcoconut milk orcoconut fruit as a main ingredient. Many varieties of coconut soups exist in the world, includingginataan,laksa,sayur lodeh,soto, andtom kha kai, and myriad ingredients are used. They can be served hot or cold. While most coconut soups are savoury dishes, some varieties—such asbinignit andkolak—are sweetdessert soups.

Overview

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Coconut soup is afruit soup prepared usingcoconut fruit orcoconut milk as a primary ingredient.[1] It can be prepared as abroth-based or cream-basedsoup.[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, andcoconut water andcoconut 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, orcurry.[3] It can be served as a hot or cold soup.[4]

By country and region

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Caribbean

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Sopito is a common fish soup orfish chowder inAruba andCuraçao of theLesser Antilles.[5][6][7] The dish uses coconut milk andsalt-cured meat as main ingredients.[a] Coconut water is also often used to preparesopito.[8]Sopita de pisca is a variation that uses tomatoes.[9] Coconut andchayote soup is consumed in some areas of the Caribbean.[10]

China

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Sago soup is aChinese dessert soup prepared usingsago starch, which is derived from sago palmpith, coconut milk, and other ingredients.[11][12][13][14] Sago is similar to tapioca, and is produced in pearl form.[12]

Indonesia

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Some varieties ofsoto, anIndonesian soup, are prepared using coconut milk, such assoto ayam andsoto betawi.[15] Several Indonesian soups also use coconut milk, such aslontong cap go meh,ketupat sayur,opor andsayur lodeh, avegetable soup in coconut milk.[16][17]

Palembang'smie celor is noodles in shrimp and coconut soup,[18][19] whilelaksan is slices ofpempek fishsurimi served in coconut-based laksa soup.[20]

Sweet coconut soup dessert includeskolak andcendol, popular foriftar duringRamadan.[b][c]

Laos

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Tom kha kai is a popular dish inLaos.[23]

Malaysia and Singapore

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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

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Main article:Ginataan

In thePhilippines, the very diverse class of soups and stews cooked in coconut milk are collectively known asginataan. They include both savory and dessert dishes.[29][30][31] Savory examples ofginataan soups and stews includeginataang kalabasa,sinilihan, andtiyula itum. Dessert examples includebinignit,bilo-bilo, andginataang mais.[32][33]

Thailand

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ThaiKhao soi is anoodle soup dish prepared with egg noodles, coconut milk, curry, and meats such as beef and chicken, and served with pickledmustard greens and rawshallots.[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 oftom yum prepared using coconut milk.[37]

See also

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Notes

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  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]

References

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  1. ^abcGaneshram, 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. RetrievedMay 30, 2017.
  2. ^abSaffery, D. (2007).The Ghana Cookery Book. Jeppestown Press. p. 43.ISBN 978-0-9553936-6-2. Retrieved2017-05-30.
  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. Retrieved2017-05-30.
  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. RetrievedMay 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. RetrievedMay 30, 2017.
  6. ^abBirnbaum, S. (1989).Birnbaum's Caribbean, 1990: Bermuda and the Bahamas. Houghton Mifflin. p. 182.ISBN 978-0-395-51141-1. RetrievedMay 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. RetrievedMay 30, 2017.
  8. ^Porter, D. (1987).Frommer's dollarwise guide to the Caribbean. Frommer/Pasmantier. p. 675.ISBN 978-0-671-54720-2. RetrievedMay 30, 2017.
  9. ^Porter, D.; Prince, D. (2006).Caribbean For Dummies. --For dummies. Wiley. p. 150.ISBN 978-0-471-96251-9. RetrievedMay 30, 2017.
  10. ^Philpott, D. (2002).Cayman Islands. Hunter Publishing Landmark Visitors Guides. Landmark. p. 29.ISBN 978-1-84306-037-6. RetrievedMay 30, 2017.
  11. ^Sanmugan, D. (2016).Mini Delicious Tropical Desserts & Sweets. Tuttle Publishing. p. 48.ISBN 978-1-4629-1901-7. RetrievedMay 30, 2017.
  12. ^abChoo, 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. RetrievedMay 30, 2017.
  13. ^Osbeck, P. (1771).A Voyage to China and the East Indies. p. 72. RetrievedMay 30, 2017.
  14. ^Dennys, N.B. (1874).The China Review, Or, Notes and Queries on the Far East. "China Mail" Office. p. 53. RetrievedMay 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. RetrievedMay 30, 2017.
  16. ^Shurtleff, W.; Aoyagi, A. (1979).The Book of Tempeh. Harper & Row, Publishers. p. 94.ISBN 978-0-06-014009-0. RetrievedMay 1, 2017.
  17. ^"Sayur Lodeh".Tasty Indonesian Food. RetrievedMay 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. RetrievedMay 1, 2017.
  19. ^"Mie Celor Palembang". 18 November 2013. Archived from the original on 5 November 2016. Retrieved1 June 2017.
  20. ^"Palembang Traditional Food".Sriwijaya Post. Retrieved1 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. RetrievedJune 12, 2017.
  22. ^Richmond, S. (2010).Malaysia, Singapore & Brunei. Country Guide Series. Lonely Planet. p. 584.ISBN 978-1-74104-887-2. RetrievedJune 12, 2017.
  23. ^abHerbst, 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. RetrievedMay 30, 2017.
  24. ^abVandersant, L.; Davies, L.; Bonnici, R. (2008).Soup for All Seasons. Aduki Independent Press. p. 20.ISBN 978-0-9803351-4-9. RetrievedMay 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. RetrievedMay 30, 2017.
  26. ^Tan, C.B. (1993).Chinese peranakan heritage in Malaysia and Singapore. Fajar Bakti. p. xvi.ISBN 978-967-65-2463-8. RetrievedMay 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. RetrievedMay 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. RetrievedMay 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. RetrievedMay 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. RetrievedMay 30, 2017.
  34. ^Walters, A.V. (2014).The Foodspotting Field Guide. Chronicle Books. p. pt39.ISBN 978-1-4521-3008-8. RetrievedJune 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. RetrievedMay 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. RetrievedMay 30, 2017.
  37. ^Sriangura, Vanniya (January 27, 2017)."Nothing But the Best".Bangkok Post. RetrievedMay 30, 2017.

External links

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Soups
Blood soups
Bean soups
Cheese soups
Cream and
yogurt soups
Fruit soups
Noodle soups
Nut soups
Vegetable soups
See also
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