beetlemaniac said:Made it some time ago, delicious! Added some mussels to the mix as well. Now I know what saffron actually tastes like. Craving some fatty soup right now actually... yum! Good idea Diplodocus, this coconut millk/butter base could be used for other meats and seafood as well, it's so quick and easy.
Yep -- I think it will be fine without saffron, it's actually quite a delicate and understated flavor that it provides, I wouldn't really miss it if I hadn't put it in.Puck said:Didn't have any saffron or shrimps but I used scallops and it came out awesome. Easy, tasty, and filling. I only had a half-bowl or so.
solarmind said:mmm will cook it this weekend ... :) ... only that I am not sure if I could find coconut cream in our stores? I read about that it can work also with having coconut milk in the fridge to separate feat from water? Or do you maybe have some other suggestion for replacement, as I am not sure either if we have coconut milk.
Alana said:Coconut milk will be ok, as long as it is not coconut water. That's a totally different thing. If your coconut milk is not creamy enough, add more butter. But I don't know how to replace coconut milk/cream though, if you can't find it. Maybe others will have suggestions.