Coconut soups

Coconut milk gives soups a rich, creamy texture and a gentle sweetness that balances chilli, lime and fish sauce. It is typical of South and South-east Asia and the Pacific, where it is used in curry noodle soups, Thai coconut soups and soups with root vegetables and greens.

SoupWiki lists 11 soups with coconut. Typical total cooking time is about 60 minutes, ranging from 35 to 145 minutes, and a serving is roughly 230–620 kcal (estimates). The quickest is Tom Kha Gai (~35 min) and the lightest is Kūmara Soup (~230 kcal). 3 are vegetarian, 2 of them vegan. All are served hot. They come from 9 countries, most often Thailand, Trinidad and Tobago, Myanmar.