Coconut Soup Topped with Thai Curry Espuma (Dispenser Recipe)

Thai food is one of my favorite types of food, the flavor, the spice, it just is phenomenal and there is so much to love about it.  This time of year we tend to have soup for many meals, but you might be sick of the same type of soup over and over. Try this recipe with your whipped cream dispenser, it’s delicious and well worth it.

Ingredients for a 1 pint dispenser

  • 375 G / 13.2 OZ. Coconut Milk
  • 30 G / 1.1 OZ. Yellow Curry Milk
  • 20 G / 0.7 OZ. Lime Juice
  • 3 G / 0.1 OZ. Sea Salt with Herbs
  • 3 G / 0.1 OZ. Rice Flour (MIXED WITH SOME COCONUT MILK)
  • 90 ML / 3 FL. OZ. Heavy Cream
  • Fish sauce and sesame oil, if desired.

Ingredients for the soup (6 portions):

  • 400 ml / 13.5 fl. oz. strong poultry stock
  • 1 l / 33.8 fl. oz. coconut milk
  • 6 kaffir lime leaves
  • 1 fresh red chili
  • 3 sprigs of lemongrass, ground
  • 1 small bunch of fresh coriander
  • Yellow curry paste
  • lime juice to taste
  • sesame oil


For the Espuma:
Heat up the curry paste, add the coconut milk and bring the mixture to the boil. Allow to infuse for a short while. Add the rice flour mixture and boil for a couple of minutes. Then stir in the lime juice and season to taste. Chill the mixture and then pass it through a strainer. If necessary, add a little vegetable stock to thin the mixture down, then stir in the heavy cream, pour the mixture into the 1 Pint Dispenser. Screw on one N20 Cream Charger and shake vigorously. Chill overnight.

For the soup:
Heat up the curry paste in a little sesame oil. Then, add poultry stock, coconut milk, chili, lime leaves and lemongrass, bring to the boil and allow to infuse for about 20 minutes. Season to taste with lime juice and sea salt with herbs. Garnish with coriander leaves and add a few drops of sesame oil if desired.

This soup is also excellent when served with fish, seafood or shellfish, chicken or veal.

Serving suggestion:
Serve the coconut soup with a topping of Thai Curry Espuma.

Double the ingredients for a 1 L Dispenser. Screw on 2 N20 Cream Chargers one after the other. Shake well after attaching each charger. Halve the ingredients if using a 1/2 Pint Dispenser.

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