Fresh young coconut meat and coconut water yield a creamy base for this flavorfully, herb-infused soup. Young coconuts are rich in short- and medium-chain fatty acids, which are easy to digest and used directly for energy by the body instead of being stored as fat, as well as precious lauric acid, believed to be a natural anti-viral/anti-biotic for the body, and a good source of calcium. Coconut water is teeming with electrolytes, minerals and B-complex vitamins. Plus, young coconuts are lower in calories than one might expect – one young coconut contains only about 140 calories.

Yield: 2-4 servings

INGREDIENTS:

2 young coconuts (2 cups coconut meat + 2 cups coconut water), reserve extra water to thin (or drink)
2 tablespoons fresh ginger, peeled and chopped
1 clove garlic
1 Thai chili pepper (or any small hot pepper), add more or less for desired spiciness
1 tablespoon extra virgin olive oil or cold pressed coconut oil (optional)
2 tablespoons nama shoyu, soy sauce or tamari (tamari is gluten-free)
1 tablespoon thinly sliced lemongrass
3 tablespoons chopped basil
3 tablespoons chopped parsley
3 tablespoons chopped cilantro
1 teaspoon dried oregano
pinch of sea salt and freshly ground black pepper

PROCEDURE:

Place coconut meat, coconut water, ginger, garlic, hot pepper, olive oil or coconut oil, nama shoyu and lemongrass in a blender and blend at high speed until smooth. Add more coconut water as necessary to thin to desired consistency.
Add basil, parsley, cilantro and oregano and blend in pulses until well mixed but bits of the herbs are still visible. Season to taste with sea salt and pepper.

SERVICE

Serve chilled, at room temperature or gently warmed.

LEFTOVER STORAGE

Store in a tightly seal jar or container in the fridge for up to 2 days.