- Joined
- Jun 5, 2012
- Reaction score
- 497
Posted this at VB and am doing it here too.
I went searching online for a recipe for coconut curry soup, trying to replicate soup I had at a local Thai restaurant. The end result was good but it didn't seem coconut-y enough. My recipe took 1 can of coconut milk. I was thinking of using 2 next time, then doubling the spices. But I don't want to waste a bunch of expensive ingredients if it's not going to turn out. So do you think doubling the milk would give me the coconut flavor I am looking for?
I went searching online for a recipe for coconut curry soup, trying to replicate soup I had at a local Thai restaurant. The end result was good but it didn't seem coconut-y enough. My recipe took 1 can of coconut milk. I was thinking of using 2 next time, then doubling the spices. But I don't want to waste a bunch of expensive ingredients if it's not going to turn out. So do you think doubling the milk would give me the coconut flavor I am looking for?