Rating5/5 (from 3 ratings)5
YieldServes 4 people
2 cup coconut water
1 stalk of celery
2 teaspoon carrot juice
1 cup tomatoes, no skin
2 tablespoon lemongrass, zested, using a zester
1 cup cilantro
1 teaspoon agave nectar
2 teaspoon nama soyu
2 teaspoon Himalayan salt
1 cup fresh pineapple
1 teaspoon jalapeno with seeds, more for a spicier soup
1 tablespoon saffron
1 tablespoon olive oil
1 teaspoon Himalayan salt
Soak the saffron in olive oil and salt. Set aside.
Blend all the other ingredients. Prepare a nut bag or cheese cloth to strain the soup. Pour the soup into the nut bag or cheese cloth then squeeze liquid.
You can put the soup in the dehydrator to warm before service.
Serve with the saffron oil made earlier. Strain the saffron oil and top the soup. You can add cilantro and mung bean sprouts, too! Enjoy!
Cheflandria's ThoughtsBy Cheflandria
I finally made it! All sorts of ingredients run in my mind for this soup and finally got a chance to try it.
One of my favorite comfort food, “Canh Chua”. The original soup is made with fish or shrimp stock along with the fish or shrimp itself. The soup I made have those flavor by just using some oil, saffron and salt. It gives it a shrimp oily flavor. It’s delicious!
Print This Recipe (PDF)
Click the button below to download the printable PDF.