Sunday, September 26, 2010

Thai Coconut Soup

This is a rich, hearty, and flavorful soup that is made in two steps. First the broth is blended, then the vegetables are arranged in serving bowls and the broth is poured over them. Make this soup just before serving it.

Soup Broth
2 mature coconuts, including the water
2 stalks lemongrass
1/2 red bell pepper
1/4 cup freshly squeezed lime juice or 2 kefir lime leaves
2 or 3 small hot red chiles, or 1-3 tsp crushed dried chiles
1 (2 inch) cube fresh galangal root or ginger, peeled
2 tsp sea salt
2 cloves garlic, crushed or chopped

Pour the coconut water into a measuring cup and add additional water as needed to make 6 cups in all. Transfer to a blender and add the coconut meat. Coarsely chop the tender portions of the lemongrass adn add to the blender. Process until smooth. Add the remaining ingredients and process again until smooth. Strain through a nut milk bag or fine-mesh strainer (I used a cheesecloth). Discard the pulp. If you want warm soup, blend a final time at high speed until the mixture is warmed; then serve immediatley. Be careful not to warm soup too much because anything above 110 degrees kills nutrients and enzymes.

4 med size carrots, julienned or spiralized
2 ripe avocados
1 small red onion, thinly sliced
1 cup snow peas, thinly sliced on the diagonal
1/2 cup fresh cilantro leaves

Distribute the carrots, avocado, onion, snow peas, and cilantro among 8 to 10 soup bowls. Pour the warm soup over the vegetables. Serve immediately. (My family loved this one!!! It has an amazing aroma!!!)

From "Raw Food Celebrations" by Nomi Shannon and Sheryl Duruz

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