Rating5/5 (from 9 ratings)5
For the Broth:
1 c. organic dried coconut
2 c. water
1 T red miso AND/OR 1 T. red curry paste
1 fresh thai chile (use all or part of this, depending on how spicy you like it)
small chunk of ginger, peeled
juice of 1-2 limes
1 t. lemongrass powder (if you have it)
1 t. red chile flakes
2 t. shoyu or liquid aminos
For noodle bowl:
Noodles (enough for 2) - kelp, spiralized zucchini or other veggies, or non-raw rice vermicelli
1-2 carrots - shredded with a peeler or spiralizer, or just cut into julienne
10 mushrooms, cleaned and sliced
1 small bunch of cilantro - chopped
1 c. chopped tomatoes
To make Broth:
Add coconut and water to a high-speed blender, and BLEND until it starts to get warm
Add rest of ingredients to your coconut milk, blend again until it warms up (not too hot!)
For Noodle Bowl:
In 2 bowls, evenly divide noodles, mushrooms, carrot, cilantro.
Pour warm broth over noddle/veggie mixture, then top each bowl with 1/2 c. of diced tomatoes. ENJOY!
HydroJen's ThoughtsBy HydroJen
It can be hard to find organic young coconuts sometimes, and frankly, I wanted something faster that I didn't have to chisel apart! This spicy Thai style soup is made from dried shredded coconut, and blended up in a jiffy! I poured it over (not raw) rice vermicelli noodles, but this could easily be put over kelp noodles or zucchini noodles.
Print This Recipe (PDF)
Click the button below to download the printable PDF.