Freeze recipe with coconut milk?
I made a Mulligatawny soup yesterday. Simple recipe - garlic, onions, typical Indian spices, lentils, chicken broth, then pureed to a smooth consistency and finished with some coconut milk and lemon juice. (One cup of coconut milk vs. 8 cups of broth, if it matters.)
Do you think this can be successfully frozen? I've never tried to freeze anything with coconut millk before.
Part 2 - How long do you think the soup can keep in the fridge? A week? Four days? How about the left-over coconut milk (which has been transfered to a glass container)?
I have successfully frozen a moroccan-spiced pureed carrot soup with coconut milk. Worked great. It can look a tiny bit curdled when you are first reheating it but it all smoothes out when it's steaming hot.
I would probably keep the soup and the leftover coconut milk 3-4 days in the fridge, but I tend to be pretty conservative with these things.