Twenty-five years ago, people who needed an alternative to dairy milk turned to soy milk. Then rice milk arrived.
Today there’s quite a selection of non-dairy milks: almond, cashew, coconut, flax, hemp, oat, rice and soy.
Since 1999, according to market research firm Euromonitor, plant-based alternatives milks have grown in annual sales by an average of 10.9%. They are now a $1 billion-plus category in domestic retail sales.
The trend is based on personal factors: allergies, kosher and vegan diets, lactose intolerance and sustainable lifestyles (the manure and flatulence of dairy animals produce huge amounts of methane, a major greenhouse gas. Here’s more information).
As with dairy milks*, each plant-based milk has a different flavor and nutritional profile.
Although we drink a large amount of cow’s milk, we like plant-based milks for different reasons: chocolate and green tea almond or soy milk for a refreshing drink, cashew milk as a delicious newcomer, coconut milk for cooking.
We especially like coconut in creamy soups. It gives a slight Thai twist; add hot chile slices and lemongrass for the full Thai experience.
Some of our favorite thai dishes include coconut rice, coconut curried chicken, coconut pumpkin soup, and our beloved tom ka gai, coconut chicken soup. All get their coconut flavor from unsweetened coconut milk.
But for today, here’s a fusion soup: chowder with coconut milk. It has another popular Thai ingredient too: hot chile slices.
Sea bass is poached in coconut milk for this extra rich and velvety hearty chowder. DiscoverCaliforniaWines.com, which gave us the recipe, suggests that it be paired with California chardonnay or viognier.
Ingredients For 4 Servings
1. HEAT the coconut oil in a large saucepan over medium-high heat until hot but not smoking
2. ADD the onions, garlic, and jalapeño; cook, stirring for 1 minute.
3. ADD the potatoes; cook and stir for 1 minute.
4. STIR in the red bell pepper, coconut milk, water and salt. Bring to a simmer. Reduce the heat to medium low and cook for 5 minutes
5. ADD the zucchini and bass. Bring to a simmer and cook for 7 minutes.
6. DIVIDE the chowder among 4 bowls. Squeeze the juice of one lime wedge over each serving.
 Fish chowder with coconut milk. The recipe is below (photo © Discover California Wines).
 Consommé, clarified into an elegant, clear liquid (photo © Picholine | NYC (closed).
THE DIFFERENCES: BROTH, CHOWDER, SOUP & MORE