Raw Vegan Thai Coconut Soup (Tom Kha)
OtherVegan600 min
An easy raw food coconut soup recipe made from a young coconut and plenty of Thai spices, including ginger (or Thai galangal if you can find it), lime juice, cu...
View ingredients & steps
Ingredients
- 1 young coconut
- 4 cloves garlic
- 2 tsp. fresh ginger (minced, or galangal)
- 3 tbsp. lime juice
- 2 tsp. olive oil (cold pressed, or hemp or flax oil)
- 1 tsp. curry powder
- 1 medium tomato
- 1/4 tsp. salt
- 1/2 tsp. fresh chili pepper(minced, or to taste, we used cayenne pepper)
- 2 tbsp. fresh cilantro (chopped)
- Optional: bell pepper (diced)
- Optional: cherry tomatoes (chopped)
- Optional: mushrooms (thinly sliced)
Directions
- Gather the ingredients.
- Open the coconut and drain the water into a blender. Scrape out the meat, and add to the blender.
- Add garlic, ginger or galangal, lime juice, oil, curry powder, tomato, salt, and chili. Blend until smooth and creamy. Adjust seasonings to taste.
- Add cilantro and pulse until cilantro is finely minced.
- Pour into serving containers and add any chopped veggies you like: bell pepper, tomatoes, and thinly sliced mushrooms work well.
- This raw coconut soup works well after it's had a chance to chill in the fridge for a couple of hours to allow the flavors to set. It'll need a good stirring before serving, however, as the oils and coconut water will tend to separate.
- Enjoy your raw food Thai coconut soup! Yum!