Rating4.5/5 (from 4 ratings)4.5
2 cup coconut water
1½ cup water
1 cup tomatoes
2 cup young coconut meat
1 clove garlic
1 inch fresh ginger
2 tablespoon mellow miso
1 tablespoon olive oil
½ teaspoon sea salt
2 tablespoon Nama Shoyu
2 limes or lemons, juiced
2 pinch cayenne pepper, or to taste
1 cup cilantro or parsley
1 cup tomatoes, diced
.33 cup onion, diced
Blend all ingredients except for the last three.
Then add the cilantro or parsley, and blend briefly, so it's not entirely liquefied. Pour in a bowl. Add last two ingredients and mix well. Add more cayenne pepper if you desire the soup to be spicier.
Pam's ThoughtsBy Pam
This is a fast recipe once you cracked those coconuts, and SO worth the effort. I take this soup to work and heat it gently on an electric coffee mug warmer, stirring every 5 minutes or so to keep a hot spot from developing. Or make it with warm water.
You can find Thai coconut (or young coconuts) at Whole Foods or for half the price at an Asian market. They look like little white round roofed huts.
To open them, whack at the top with a cleaver or heavy butcher knife. Once you have a slit, turn it upside down to drain the juice. Complete cutting off the top and scrape out the coconut meat with a spoon or spatula. It is soft and jelly-like.
You will LOVE this soup. It has a true gourmet flavor.
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