How do I prevent milk/cream/coconut milk from curdling when adding to hot liquid?
You temper the cream or milk before adding it to hot liquid. This means you are slowing lowering the temperature of the cream so that it doesn’t curdle. You add a little bit of the hot liquid at a time to the milk or cream in a seperate bowl and stir it constantly. Do this a couple of times then you can add the cream to the pot of soup. I hope I explained that ok.
