Thai Body Works Dana Point

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I let mine culture for just over 48 hours. Please tell! Also, it did separate but not too much, after stirring it, it was thick enough but not yet greek yogurt thick. And alas i have no immersion blender haha. Followed everything else as written and wowsuper yummy!

Easy 2-Ingredient Coconut Yogurt

I used the Renew probiotics and used a large mason jar-about every 8 hours, the yogurt essentially foams almost out of the cheesecloth. A quick stir brings it down and the consistency seems great thus far, but Im wondering if this is supposed to happen? Does your probiotic contain prebiotics? Did it turn out alright? I have a probiotic with prebiotics and would prefer not to go buy a different one : I was so excited to make this, and it turned out great!

I used Thai Kitchen, full-fat coconut milk and 3 Jarrow capsules, set out for about 50 hours. Not as thick as I was hoping, but it was just fine. Thanks for this recipe! Love the fine tuning of the recipes. Especially this one. I was so excited you were making this. I NEED this in my life! Made it! Used coconut milk and culturelle. Nice and thick and delicious. So happy to pair this with my homemade granola.

Already started a second batch! I want to try again with my other probiotics but am unclear on how much I should use. My yogurt has separated after 12 hours. Should I give it a stir now or at the end of the 48 hour process? The second, I started by giving a quick pulse to the milk and probiotics in the blender and that came out perfect! You mentioned metal will react to the probiotic; how affected do you think that pulse gave my yogurt?

I have left my coconut milk with probiotics mixed in on the counter for about 36 hours. The smell is VERY sour and tangy, and kind of off putting. How would you describe the smell of your completed coconut yogurt? Really sour? Or just a little bit? Thanks for any thoughts. I used Thai Kitchen light coconut milk purchased before you updated the recipe to use full fat.

Now the yogurt is resting; a minute ago I checked it out and I noticed that it already smells a bit tangy!!! Finger cross!! And thanks for this amazing recipe. This worked great! I feel for you after watching all of your Instastories and reading the comments, haha.

I used Thai Kitchen full fat coconut milk and Genuine Health 15 billion 2. I tasted it and it tastes so good!! Great recipe. I just made this and oh. RenewLife 15 billion. After the 48hrs, I put it in my fridge where is separated some, but stirred it in. Mine was the consistency of super thick Greek yogurt, and after I stirred, it was just like normal Greek yogurt.

This is so good I kept for dessert after lunch.

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Thank Dana. I am just thinking we do this with regular milk when making yogurt, so why not with coconut milk? Like some others, mine smelled like eggs pretty bad when I finally tasted it! Does anyone have any idea why this might be? At first it smelled just like great yogurt, but after a night in the fridge the sulfur smell was overwhelming.

Everything was clean, I used the recommended coconut milk and probiotics. I was so happy to find this recipe and try it out! I have to say, Dana, thanks for your meticulous attention to getting this recipe right and responding to so many questions and comments. What an incredible effort! Here are the details that made it work perfectly for me: I mixed with a plastic spoon making sure to get the probiotic powder to separate.

This took a little while. I put the cheesecloth on with a rubber band and left on my counter for about 24 hours. Worried it was too cold, I did put it in the oven with the light on only for another 12 hours. If felt a little warm so then for the last little bit it was on the counter.

This morning, after 39 hours it was looking thick and I popped it in the fridge. I think the full fat coconut milk with guar gum and fresh new probiotics that were stored in the fridge paired with patience and keeping an eye on the temp in the house made this work! I left it out for over 48 hours, tried the oven, tried outside, went to the fridge and it never thickened.

In 24 hours I could already tell it was thickening, by 48 hours it was super thick and after a few hours in the fridge, wow. I ate it plain, with fruit, with blended strawberries, with homemade granola all YUM! The only problem for me is the fat content. I wish I could sit down and eat the entire jar, but that would be around fat calories: I want to attempt to make it with Lite Coconut Milk, although I understand that will make it thinner.

I tried this with light coco milk and it turned out a bit thin but the taste is amazing! I added chia seeds to thicken it. Left out to ferment for 2 and a half days and then refridgerated a couple of days before eating. Worked great. Nice and thick! Hi How did you work with the cooler climate here in the U.

I made it in the summer, but my flat is generally above 20c for a lot of the year as I live in a concrete high-rise. Hopefully this works! I used full-fat yogurt and 2 probiotics not sure of the strength after 24 hrs it was still pretty thin so I added 2 more probiotics and waited 24 more hours. It got plenty thick and even more so after I refrigerated it. Thanks for the great simple recipe!!

I used the brands Dana recommended and full fat coconut milk. My house tends to be a bit cooler during the evening, so I did let the mix rest for an additional twelve hours in the warmest part of my house. It really thickened up after 48 hours for me. It worked!! Left it out on my counter for 48hrs and I just put it in the fridge for about 2hrs and it already has the consistency of Greek yogurt!

My room temp is also at 75, so that might also be a contributing factor. Oh I have so missed tangy yogourt. Thank you for sharing this recipe! Mine is so tangy too! I love it! Hi followed recipe, but after 48 hrs, it had not thickened at all and was covered in mold. Any idea what could have gone wrong? I have been vegan for two years now and I am not a huge fan of coconut I know, shocking.

Sometimes I find that store bought coconut yogurts have an overwhelming coconut taste and taste more like coconut oil than a vegan yogurt. This recipe was absolutely wonderful. My only complaint is that I wish I made more! I am about to make another because frankly, I am addicted. Hi Dana, thanks for such an easy recipe!

Soooo good! So the suggestions made in the notes are very helpful?? Will def be making this weekly from now on. I cannot wait to try this recipe out. I was wondering if maybe a paper napkin could work to cover the jar instead of a cheese cloth? Thanks so much: I used a paper napkin opened up all the way so it was thinner for air flow with a rubber band holding it in place.

Worked well for me: Thanks, Jayme!! Dana, I just wanted to chime in with my results. I left it for another 24 hours 72 hours total and it seemed to only thicken slightly. It was similar to kefir consistency. I put it in the fridge at that point and by the next day it had thickened up nicely! It is quite tangy borderline too tangy! So delicious and tangy just like Greek yoghurt!!

I topped it with fresh berries, banana, some homemade granola and honey! I used the Whole Foods coconut milk and the light milk. The whole milk came out creamier and the light is more of a Kiefer texture. I also used the Renew Life 50 billion probiotics. Our house is kept cool in the summer at around for the Florida heat and humidity.

I will try this one again in my NYC apartment and see how it comes out! Kinda feeling like temperature might have something to do with it. Any way to avoid the sulfur smell? I used full fat Thai Kitchen coconut milk and even though I stirred it well it is a tad crunchy sometimes when eating because of the higher fat content. May try with light next time if I can find it.

I let the yogurt process for 72 hours and strained it overnight so it was quite tart but a little honey and yum. I tried this with Thai Kitchen coconut milk and grocery store brand probiotics all I had. It was a disaster. It was still milky and smelled awful after 2 days in a warm place then overnight in the refrigerator. Would you have any other suggestions?

I purchased the renew probiotics as called for in this recipe and realized my mistake. The probiotics that I used were only 4 million while renew is 50 billion. No go. Stayed completely liquid. This is awesome! I already have digestive enzymes on hand, but not probiotics do you think those would work?

I tried googling it, but was unsuccessful. I tried this recipe using my instant pot and it worked quite well! I made mine using aroy-d coconut milk and jamiesons probiotic capsules with 10 billion. I left it slightly too long for my taste 8 hours? Using the instant pots yogurt setting. Also, it did separate but not too much, after stirring it, it was thick enough but not yet greek yogurt thick.

Still, it was a good attempt, next time ill leave it for shorter since it was too tart for me: Mine was watery as well. If the recipe is two 50 million then we should be using equivalent to millions worth? My probiotics are 10 million and I only used two. Hello, if has separated and I want to stir it in, do I stir it before I put it in the refidgerator or after it has been refrigerated?

I hope mine turns out: I cut out all dairy and saw huge improvements with my baby. Dairy free yogurt from the grocery store leaves a lot to be desired, so I was very pleased to see this recipe. I let mine culture for just over 48 hours. It is delicious! The texture is perfect. The tanginess is spot on. This will definitely be something I keep in my fridge all the time.

I used native forest coconut milk and my flora probiotic, and I have to say, I threw it straight in the trash after sampling. I made this. Worked like a treat. I have ended up with some watery liquid on the bottom, however all the yogurt is thick on top. I live in Australia and the daily temps are probably around 27 degrees Celsius.

Left it on the bench for 48 hours. I am really happy with the results. Ok, here I go! I had the Jarrow 10 billion probiotic, so added a few more capsules thinking that would more compare to two of the 50 billion caps. Do you think that was necessary, Dana?

Thanks so much for this recipe! I love it when I can make my own anything rather than buying it!! I really love your recipe and now i think i should try this at once an i will share my experience after try this awsum minimalist baker. Thanks for sharing: I used Thai Kitchen full fat coconut milk and two of the exact same probiotics you used.

It never thickened. It did separate I stirred it a couple of times to combine. Oh well. I made my own coconut milk, with blended shredded coconut and water. Thank you!!!! I made this and loved it! It tasted tangy and yogurt-y, though! I followed the directions exactly, leaving the yogurt on my counter for 48 hours my house was always above 70 degrees.

I got a little separation, so I stirred it, tasted it, then popped it in the fridge for 14 hours. It was delicious with homemade granola! So I tried this recipe out Saturday night 2 days ago and when I check on it this morning it smelled sour, like rotten egg sour. I used Thai kitchen full fat coconut milk.

Any thoughts as to why it might of gone bad? Should I try a different probiotic? I let mine I used full-fat coconut milk sit on the counter for about 36 hrs, and it was the perfect amount of tartness for me. This yogurt is light, creamy, thick, and delicious!

I will be making this yogurt all of the time I love it so much. Hey Dana, my rating is wrong in my first comment. It should be a 5 STAR. I think I might have mis-clicked or something. Sorry about that. I do love your recipe. Hi I am during the process of making this and only after 48 hours it seems to have started to thicken.

Just wondering how long can I leave the yogurt out before putting in the fridge. Looks amazing!! I have no idea where I can get probiotic capsules from. Will have to investigate! I am so excited about this! There was a super tiny bit of mold starting to grow but just scooped it off and then refrigerated. I tried a little taste before refrigerating and it was super tangy.

Is the Trader Joes coconut cream no good either? And thank you! Coconut milk yogurt has been on my to do list forever! I made this twice. Thick, rich, tangy tasting! Hope this helps someone else. Super worth it. I served it with lemon juice, lemon zest, honey and fresh blueberries! Very excited to try this recipe tonight! Thanks for posting. Did you use more capsules when using the Jarrow 10 billion?

Thanks again! My notes: I used a full-fat organic coconut brand at my local grocery store. So I would say that it was on the counter, in the oven. Plus, around 48 hrs. I noticed a little separation. I let the yogurt sit another 12 hrs then I put it in the fridge. Give it some time and allow it to sit in the fridge. Thanks, Dana, for a wonderful recipe!!

I was so happy to see this recipe! We love coconut yogurt more so than soy, cashew, or almond milk-based ones but hate the price tag. I used the WF full fat coconut yogurt both times and the Naka brand of probiotics perhaps available in Canada only? I was so pleased with the first batch it was tangy and creamy all at once!

I had a bit more separation on that one but with a little stir, it was still great. I will try 1c of filtered water on the next one and report back! Thanks again for posting this recipe! When you mean separation do you mean a thin layer of clear liquid on the bottom of the jar and white yogurt my on top of that?

That is what has happened to me. While the texture is still super runny I guess something akin to kefir , the taste is really great! Super tangy, coconutty, and very refreshing to drink after a hot day! I suppose I will try the same combination, but use some starter from this batch. I left it in the counter 48 hours trying not to disturb it much.

It was still pretty liquid but really thickened up in the fridge overnight. Thank you so much for this! I used 2 capsules for a tin of coconut milk. One thing to be aware of is there needs to be some air space. It was a bit grainy when done, but mixing it up solved that issue. I had to face total failure with my combination of Nutrilite pro-digest vegan probiotic capsules and Thai Kitchen full fat coconut milk.

I had high hopes as both products are high quality but after 2 days of waiting my yogurt is still the same consistency and has a weird not tangy after taste. I used wooden spoon to stir, mason jar, and thin kitchen towel. I will try again with your recommended brands. I was so excited when you came out with this coconut yogurt recipe.

I used the coconut milk you recommended and 2 probiotics from my integrative medicine doctor. After 24 hours I noticed a considerable amount of separation about 1 inch of liquid vs. I stirred the mixture and let it sit for another 24 hours. Again, there was an inch of liquid separation. Rather than stirring the mixture again, I put it in the fridge. I scooped this portion out but it had a cottage cheese texture.

Tasted great, but it was not the creamy consistency of yours! I think I should have stirred the mixture again at 48 hours before putting it in the fridge to thicken up. Do you think this would have helped with the consistency? The tang is exactly like regular yogurt. I made two batches. Both turned out great. I also used these great mason jar coffee caps for my fermentations.

Thank you so much for the recipe. I will definitely try it out. Where did you buy your cheesecloths? Do you have any recommendation as to where to buy them or which brand to use? I used Thai Kitchen light and a lesser quality probiotic brand. That was probably my big mistake, but I was being frugal because that stuff is spendy.

So I did that wrong. I kept mine in the oven with the light on, as recommended in the blog. After about 30 or so hours it had thickened only slightly, but I put it in the fridge anyway. That was also wrong. I used my failure in smoothies and it was great!

I will definitely try again with full fat milk and maybe just add a few more capsules. I still have a full bottle of probiotics and have to use it up, or I was not really frugal at all. What will happen to the yogurt if I used a metal spoon? I tried out your recipe yesterday using 2 Kroger brand full fat I believe.

After about 20 hours of sitting on my counter I pulled off the cloth to check and there was some separation at the top. I had read that you can just stir that back in so I took a wooden spoon and stirred it up. Is it still safe to use? One mistake I did make was I accidentally stirred my probiotics with a metal spoon at first because I was in a hurry and forgot.

Hoping someone can give me some insight! I now have the jars in my oven with the light on because I realized my house was below 70 degrees. I have arroy-d full fat coconut milk. I only like buying coconut milk with only 2 ingredients. Love it! Made this with brand full fat coconut milk and 4 GenuineHealth brand 15 billion count probiotics.

I was impatient and had to try it after 24 hours. The tang was good but it could have been thicker. Thanks for a great recipe Dana! Flop, did not work, made special trip to Whole Foods for the two ingredients. White water after 48 hours. Will try others- most mention heating up. I should have read all the disclaimers and instructions! I think the guar gum is important and will try it with Whole Foods brand.

Also make sure my probiotics are in the right range. Hi Dana, I have both coconut cream and coconut milk. Which do I use? Also how many probiotics capsules to use? Thanks Annita. I made this over the weekend and it turned out wonderfully! I used Thai Kitchen full-fat coconut milk and two Jarrow Formulas probiotic capsules.

Left it out 48 hours then refrigerated it overnight. It came out super tangy and creamy! Eating it right now over brown rice pudding with mango! I love this! Also read that a probiotic with both Lactobacillus bulgaricus and Streptococcus thermophilus should be used but I have a probiotic that only contain one of those, might still work? Last question I promise ;- Can I use anything else than the milk cloth?

Perhaps paper towel or cotton sheet that breath, gauze? Thank you for this recipe! Used a different coconut milk brand, doubled my 25 billion cfu capsules to match your 50 billion, and used a cloth napkin instead of cheesecloth. It turned out delicious, but a little bit thin, like low fat yogurt my coconut milk must not have been that fatty.

That turned out better than store bought yogurt in taste and texture. Not canned just the regular stuff? I was so looking forward to this but no success: At the 40 ish hour mark I noticed lots of bubbles on top and became hopeful but now at over 60 hours, there was major separation with clear liquid on bottom and thin liquid white on top with tons of bubbles on the very top.

It was the thickest at the 40 ish hour mark but no where near the thickness described in the tips or comments. Love the idea but seems like a very circumstance recipe: I thought I read through all the tips but I must have missed the one about not using a probiotic that is also a PREbiotic.

My excitement to try this recipe got the best of me and I should have been more thorough. If I try it again and have success, I will post a new review. Thanks for all your testing, Dana! Hi, maybe this will be helpful to those of you who have had watery consistency. I made this with the whole foods organic coconut milk, as that was all that they had in the store.

I also used a cheaper, but still refrigerated probiotic 2 billion count. I think the only difference is that you can let the probiotics with a lower count sit for a longer time so they can propagate. I also warmed up the coconut milk to provide a bit more microbe friendly environment.

While I did have separation, it tastes like yogurt, but is more of the consistency of kefir even after being in the fridge. It tastes great, and is nice and thick now. It is a lot cheaper than buying the kite hill yogurt, as much as I love it, so I am sure I will try it again. I made two batches, one with Whole Foods and another with the fair trade brand coconut milk.

Both turned out super thick and creamy. The fair trade one had separation but I just mixed it in after refrigerating. I used Jarrow probiotics with 25 billion cfu and used 4 capsules. How is this supposed to taste? And smell? Does it have to do with using a metal spoon? Finally success after many attempts. WF org coconut full fat milk did work best for me.

It was still pretty soft. I added 2t maple syrup, put on a plastic lid, and refrig for several days. Finally it was very thick. Very delicious. In researching, I noticed some strains of probiotics are much more compatible w yogurt making. Please contact help infofree. We may amend these terms and conditions by posting the revised terms on the company website.

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Add your Business logo. Maximum file size KB. Recommended size x px. Add Pictures of your Business up to 5 Supports '. Or is the step in the recipe all the cooking it needs? Not a dumb question, i was wondering the same thing!! I made it before and roasted it prior to adding it to the soup, and it turned out fine.

It actually says.. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally. This soup looks wonderful! Just what I need as our temps are dropping. Your pictures look stunning, as always! Would love to see a couple more ideas for vegan Thanksgiving main dishes!

Also, a moderately healthy vegan version of pecan pie!??!?!!? Thank you!! I made it for Christmas last year. Hi Dana! Oh yes curry, I was hoping to find a simple curry recipe for tonight and this is perfect! Can I use skim milk? Give me all the winter squash! What a gorgeous soup.

I saw this on Twitter and needed to find the recipe. I love butternut squash and a kick of curry is exactly the warming hug I need. Fab recipe thank you. Oh man, I just used up my butternut squash making soup last night. It looks delicious and I love curry flavours. Try this one!

It sounds yummy! The temperature here is like 35 degrees C and it is HOT and humid! However, I never discriminate soup based on the weather! This looks so good and it takes just half an hour! Plus I love coconut milk based soups! This recipe is everything I look for in a soup; creamy, smooth, velvety, slightly spicy with a bunch of flavor!

It just got cold here in China, so this soup is definitely happening! Pumpkin would work great here, too! I was looking for an easy, quick, and delicious butternut squash soup. I made it last night and it was really yummy and easy to tailor to ingredients I had on hand.

This is lovely! I added ginger and served it with sour cream yummm: Thank you! Hi, I really want to make this, but I am allergic to onion and garlic. Do you think it will taste okay without those ingredients, or do you know what I can substitute to add some flavor? And you can add a little more ginger.

And another thing you might try for flavour are curry leaves. I love all things orange this time of year. LOVE your recipe for butternut soup! Just made this for lunch today. It was delicious! Had a butternut squash laying around and when I saw this, I knew what I had to do with it! Thanks for this new staple in my recipe box!

My husband bought a big butternut squash the other day for a soup, and we entertain on Saturday. I will add this soup to my buffet, it will be the perfect comfort food to end a cold day. I just stumbled across your site and am so glad I did! Lovely recipes, gorgeous food photography. Love it! This soup looks amazing. Looking forward to following you: Looking forward to making and eating this tomorrow for my birthday dinner!!

This recipe sounds wonderful. There are so many variations across squash soup recipes. Some sound daunting to make. I like how easy this one sounds. Just made this and it came out amazing. Really creamy, flavor dense soup. The chili garlic paste really takes it up a notch. This is defiantly going to be a go to soup for me this winter.

I subbed full fat coconut milk and white sugar because that is what I had on hand. Worked out really well. I LOVE how thick and velvety this soup is! I opted for the fattier coconut milkdelish. Thanks for sharing: Hi Dana. Have you ever used an electric hand mixer to puree soups before? My blender is really small and my food processor tends to leak.

And alas i have no immersion blender haha. Awesome Soup! First time trying your recipes! I need quick and simple, but still complex and this recipe does it! I used full fat Coconut milk, and 1tsp of chili garlic paste. It was sweeter than I was anticipating, but its lovely! What I would expect from a restaurant!

Much less messy than my blender or food processor would have been. Curried squash and applesoup: We made this last night and it was delicious! I love Fall recipes. This one is going up there with my vegan pumpkin bread on my list of favorites. Thank you for all the amazing recipes. This looks amazing.

We are reaching hotter days here in New Zealand but Im definitely saving this recipe for a cold rainy day. I made this soup last night and it was amazing! One thing I addedI had some fresh ginger root on hand, so I diced a bit of that and added it in with the shallots and garlic. Oh, and rather than getting other seeds, I toasted the butternut squash seeds with a little salt and they were perfect for a topping!

This recipe is a winner! This was a great recipe! So delicious and easy to make. I love this recipe so much! Butternut squash is one of my favorite things and I love that I now have another way to use it. Seriously your recipes are always the best. Are you roasting the squash first or cooking it entirely in the soup pot? Looks delicious! Delicious soup. I only had pumpkin at home but it worked.

Easy to make and a real winner in my house. No need for the topping delicious enough in itself. I had a delicious bowl of curried butternut squash and broccoli soup yesterday at The Grange in Providence, R. Promptly came home and researched a recipe and remembered this one from Pinterest.

I changed it up by adding roasted squash and roasted broccoli, then pureed it with my stick blender. Thank you for always having the best recipes around. Their General Tso tacos are to die for! I made this dinner tonight, I had just gotten laser eye surgery and wanted something warm and warm and comforting.

Am I ever glad that I did! This soup is delicious!! I used 2 tbsp of the maple syrup and omitted the garlic paste. I will be making this many times throughout our cold Canadian winters! Thank you for another amazing recipe!! Keep up the delicious work! I made this for a friend.

I used 2 T. Agave syrup and thought it was too sweet. Taste first before adding this. So I scooped off several ladles of the broth and replaced with plain vegetable broth hoping to correct this. I also added a little cumin and juice of one lime. My friend enjoyed it. I thought it was okay.

I would try it again but omit the sweetener. This soup is excellent. Even my 5-year-old enjoyed it, despite the kick of curry. We really enjoyed this one. Made this soup for the first time last night and it was so good and so easy to make! Thanks for the recipe! Delicious, easy recipe. Toasted the pumpkin seeds in some coconut oil and sprinkled them with salt and a bit of curry.

This recipe was amazing!! I also had some fresh ginger and turmeric and added a little of that as well. By far one of the best recipes I have ever tried thank you for sharing!! When I took a picture of it and posted it on my Facebook account, everybody loved it. I agree once everything is cut and minced, it only takes 5 minutes to put everything together, but it took my almost 45 MINUTES to get the squash peeled and chopped, along with the challet and garlic.

Your prep time should probably imclude that. I saw your recipe and I had a butternut squashit was a no-brainer to give it a try. And I topped the bowl with a dollop of freshly made yogurt. Definitely a keeper. Thank you very much! This is the perfect butternut squash soup recipe. I made this soup according to the recipe a couple of weeks ago and it was great.

Just now, I roasted the butternut squash first mostly because our furnace is broken and I wanted the kitchen warmer. It made the soup really creamy because the squash was so soft but does make it fussier. I was also out of curry powder so I subbed in some cumin, coriander, cloves and turmeric.

Since i have been making meals from your recipes, my fiance has been very impressed with my cooking skills! Not a big fan of squash, but made this soup the other day, double batch! I followed your recipe to a tee, and it is the best soup I have ever tasted! All of the people I shared with loved it also, and had to have your recipe!

Going to do another double batch now! Thanks for sharing this fantastic recipe. Love your recipes! Because I can. I made this for the third time last night! One of my favourite soups! This time however, I decided not to blend it into a soup, but rather eat it more like a curry! Wow, this is a keeper! I not quite doubled the amount of spice and added some fresh grated ginger.

We like things hot and spicy. I also included pomegranate seeds as a garnish and they worked perfectly with the toasted pumpkin seeds and sour cream. Next time I will include some turmeric and substitute the black pepper for white. Being lactose intolerant I will substitute the sour cream for non fat Greek yogurt. This soup was amazing! I made it for my gf last night and she was impressed.

Will definitely make again! Ran across this recipe today while searching for something warm, comforting and containing squash. My husband is less inclined toward squash and, incidentally, soup but loves anything curryso this was perfect! Made the recipe as listed and it was delightful.

Thank you. Great recipe. I also roasted some apples and blended them in with the squash. Our family is a huge fan of Butternut Squash soup and curry so when we stumbled upon this recipe we knew it was a must do! This was a great recipe, quick preparation and assembly, very few dishes to clean up afterwards and made enough for our family of four plus some leftovers, perfect!

We somehow forgot Chili Paste so we added one dried chili pepper from our garden this summer and it was a great substitute and still added some heat to the soup. Looks delcious! Have you tried this? I just started eating butternut squash in the last few weeks.

I had no recipes in mind. I made this recipe in no time, and it was delicious! This is going to be one of my go to recipes. Thank you for sharing! Followed recipe exactly. It was absolutely delicious. Super EASY! Next time I want to try and add chicken and serve on jasmine rice. It was like I was at a Thai Restaurant! Thank you again! I am making another pot of this soup to freeze.

I love this recipe! I ate this soup everyday for lunch this week. Thanks again! This recipe was so simple to makeand I got to use my new immersion blender for the first time. Makes a real differance! Excellent soup. I added a ton of curry, which made my home smell amazing.

I also added garam masala to it. Such an easy, delicious recipe. I used full-fat coconut milk, but other than that made no changes. This was absolutely delicious the blend of curry and coconut milk was amazing. I ended up diluting it a bit with some more vegetable broth because I prefer my soups thinner, but I loved it nonetheless. Nice Thai flavors. Found some use to my squash leftovers: This was excellent.

We prefer savory versus sweet butternut squash soup recipes. The perfect blend of spices and flavors. Will definitely be making again. I made this tonight and it was fantastic. I used full fat coconut milk, and only added a pinch more of each of the seasonings after the initial pinch. I excited that I got to use my butternut squash before it went bad and now I have lunch for days!

I just found this recipe and it looks delicious! Do you recommend another milk-substitue that would still taste good? Would almond milk work? I am making this soup tonight for the second time. The first time was for a dozen friends and it was a huge success. It is really, really delicious. I doubled this recipe and made it for a parent meeting at our school! It was a huge hit on this cold, winter night and people were going back for seconds!

I used onion instead of shallots and added a couple of sweet potatoes. I also skipped the maple syrup, I thought it was delicious without it! I also used my homemade coconut milk which is so easy and really inexpensive! I love your recipes, I refer to them often. And your photography is beautiful! Keep being amazing!!

I switched 2 ingredients- curry paste for the curry powder and chipotle chili powder for chili paste. Husband has worked in culinary field and rated it 4 stars. Totally delish! Thanx for a great recipe. This soup is absolutely to die for. I made it following the recipe exactly and it was perfect.

I do not handle hot spicy things well and did not find the soup too spicy at all. The second day I added a little spaghetti squash to it just because, and it was great. Thanks for sharing your recipe! All of your recipes are so lovely. This soup is so delicious. It was made in no time. When I heat it for lunch at work today, there will be some very jealous co-workers!

The only change I believe is that I added fresh cilantro. Even though it was perfect as is. This soup is amazing!!! The flavors are wonderful! I made a homemade red-curry paste in place of the garlic chili paste again because that was what I had in my pantry. I think next time I make it, I will use it over some homemade vegan ricotta-filled ravioli and add peas for some texture.

Finally cooked my last squash from the garden using this recipe. I topped it with pumpkin seeds and served with open faced sandwiches. Terrific sunday dinner on a rainy day. I added some ginger and a good spoonful of red curry paste for some spicy bite. My husband was skeptical and after tasting it he asked that I make it again!

Just made this and it is delicious!! I agree about the curry powder you can add 3 or 4 tbsps and it not be that hot. Will make some paste next time to make it hotter! Laura NZ. I had some extra summer squash to eat this weekend, and let me say this recipe worked really well with them! I used a medium yellow curry powder for some extra kick. Will definitely be repeating this recipe come fall!

My fiance is a picky eater and he loves it. I did add a little extra curry powder so the kick would be more there. Was thinking about adding some piment sauce to it as well, thoughts? This recipe is great with a variety of squashes and works perfectly if you are part of a CSA and are looking for something to do with all those vegetables. Damn girl.. This soup is so so good! I started off with just a pinch of the spices but ended up using the exact amounts listed in the ingredients list.

I made zero substitutions or modifications. We love spicy foods and this was the perfect amount for soup. We will be adding it to our weekly meals for sure. I was super pleasantly surprised at how delicious this was! It had just the right amount of spicy and sweet. I will definitely make it again! I used a bag of frozen butternut squash which only had three cups of squash in it, so I halved the recipe.

I made it according to the recipe and liked it, but it seemed just a bit bland. So I added more curry powder and more chili paste and a touch more maple syrup and simmered it some more. It was getting a little too thick so I added some more coconut milk and why not? So, the end result was good, but too spicy.

But this was very good even with my over-enthusiasm, and my daughter and I ate all of it! This is a delicious recipe. I used honey instead of the other two options and it still had a nice sweetness. A wonderful fall treat with beautiful color and rich aromas. Made this yesterday and it was amazing.

Not too spicy and I even added chili sauce. I used different toppings and added chives, apple and a few cashews. Delicious, thank you so much for the amazing recipe. I just finished making this soup, and I must say, that this is my new fall addiction!!! It is warm, satisfying, creamy and spicy . What a wonderful way to warm up on a chilly day!

I would not change a thing about this recipe. We have made this recipe several times and it is absolutely delicious definitely one of our new favorites. I LOVE this recipe. This soup is wonderful! Thanks for sharing this. This was so warming and delicious! I used 1. Thank you for such a perfect fall soup recipe! I used regular onions since I had then on hand I may add more curry-but not necessary.

I used the garlic chili sauce-since I do like it spicey. Very good-thanks for the recipe. Just made this last night for dinner because I had half of a HUGE butternut squash leftover that needed to be used. The soup was so fast to make and it was awesome that I could just use my immersion blender right in the pot.

Easy, little cleanup, and warming on a cool night. Will be making again for sure! Fall is here! I used a can of regular coconut milk instead of the light. Everyone says this is a quick recipe? But how in the world do you peel an I roasted butternut squash quickly? Would LOVE any advice. No need to roast the squash first. Peel first with a carrot peeler actually very quick! Can be done in under 10 min easy.

Soup was great!! We had to use a vegetable broth substitute bcs I overlooked that ingredient when making my grocery list. Used Thai Red Curry Paste and added real bacon bits and pumpkin seeds. Absolutely fabulous! Hubby had seconds!! Love this soup so much! Doubled the recipe so I could freeze half.

Everything else exactly as written. Immersion stick works perfect, so no need to clean my Vitamix. Thanks so much for an excellent fall soup! I just made this for dinner. It went together quick and easy, and it was delicious! I added added a can of chickpeas rinsed and drained for a little more protein. Then again, I used water instead of veggie broth so maybe I missed out on some extra flavor that way.

This is a fabulous soup. I roasted the squash prior to making the soup. I think this makes for a richer, nicer taste and texture. Made almost to the letter, as I always say you should the first time, though I subbed Sriracha for the Chile garlic paste, and added a touch of freshly ground nutmeg. Flavor was spot on in all respects. Perfect recipe! What a great easy soup.

Like Steve, I added some freshly grated nutmeg, awesome. I made some substitutions based on what was available in my kitchen. I did not have coconut milk so I added an extra teaspoon of coconut oil and some Almond-Coconut milk. I also used water instead of broth. Our first snow storm of the season and what a way to celebrate.

Thank you for sharing. The creamy and delicious soup was an awesome crowd pleaser and appealed to many people.

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It has been told to me by numerous Thai friends from various strata of society. When you have meet nice person You will have a good memory of them But when you have meet a rude person You will have a bad memory of them The country will not judge who they are It depends who you want to remember. I bet it would be good with an apple in it though. I ended up diluting it a bit with some more vegetable broth because I prefer my soups thinner, but I loved it nonetheless. Wanted to use ingredients already in my kitchen:

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Some separation 12 hours later but left it. I let it sit for 48 hours and even after refrigerating it is still very liquidy. And another thing you might try for flavour are curry leaves. This soup is a staple in my house! Made this tonight with the only change being full fat coconut milk rather than light!


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