Raw Creamy Thai Coconut Soup

Raw Coconut Soup

Raw Creamy Thai Coconut Soup Recipe

Serves 4
The Broth:
Tap open 2 – 3 coconuts and drain off their milk. Reserve the milk.
Split open the coconuts and scrape out the meat with a large spoon. You can use either Young Coconuts or the regular mature nuts.
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Prepare:
6 kefir lime leaves without stock
1 tsp red chili flakes
1 tsp lemon zest
1 tsp lime zest
2 garlic cloves
1 stalk Thai Lemon Grass – white part only, cracked open with the flat side of a knife
1 – 2 tbl Galanga Root
1 – 2 tblsp Ginger

In a Bullit Blender, finely grind the kefir lime leaves, red chili flakes and zests. Add these, along with the rest of the broth ingredients to the ‘coconut milk’ and blend for a few seconds until very smooth.

Add all the coconut milk to equal about 4 cups total in the Vitamix. If not enough milk, add water.

Add the raw coconut meat to the mix

Add
1/8 cup olive oil (optional)
2 tsp agave nectar, dates or honey
8-ounce thinly sliced mushrooms, rinsed and marinated in soy sauce & olive oil
2 limes, juiced
2 Tbs lemon juice
1/16 cup tamari
Salt to taste

Blend All until creamy smooth – (About 3 – 4 minutes)

Toppings:
1 small avocado, diced
1/3 cup sliced cherry tomatoes
1/3 cup thinly sliced daikon
1/3 cup thinly sliced bok choi
1/3 cup thinly sliced red pepper
1/3 cup thinly sliced yellow pepper

Extras:
Handful cilantro leaves
Handful black sesame seeds
2 green onions chopped
2 celery stalks chopped

Straining Coconut Mash for Soup using a nut milk bag

Strain using a nut milk bag and discard the pulp or not if you want a thick creamy soup.

To serve:
Divide toppings among 4 bowls. If desired, gently warm broth on stove while stirring constantly and pour over veggies.  But this soup is totally good served cold. Top with cilantro leaves, the sliced mushrooms, etc..