Thai Tom Yum Coconut Soup (raw)
Thai coconut soup is heaven at its best. Fresh coconut meat and milk make this soup divine. Seasoned with traditional herbs and a spicy kick made to order.
Yields: 2 to 4 servings
2 young coconuts
2 cups coconut meat
2 cups coconut water, reserve extra water to thin or for other pleasures
2 tablespoons fresh ginger, peeled and chopped
1 clove garlic
1 Thai chili pepper (small HOT pepper), adjust to tailor flavor
Any hot pepper can be substituted. Go slow! You can always add more.
3 tablespoons chopped basil
3 tablespoons chopped parsley
3 tablespoons chopped cilantro
1 tablespoon lemongrass, ground
2 teaspoons oregano
2 tablespoons good olive oil or 1 tablespoon cold pressed coconut butter (optional)
2 tablespoons Nama Shoyu
sea salt to taste
Blend coconut meat and water with garlic, ginger and hot pepper until very smooth. Add more coconut water as necessary if a thinner consistency is desired.
Add chopped herbs, olive oil or coconut butter, Nama Shoyu and blend in pulses. Season with sea salt to taste.
Serve chilled or gently warmed.
Store in a tightly sealed jar or container for up to 2 days.
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