Rating5/5 (from 9 ratings)5
1 cup organic dried coconut
2 cups water
1 tablespoon red miso and/or 1 tablespoon 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 teaspoon lemongrass powder (if you have it)
1 teaspoon red chile flakes
2 teaspoons shoyu or liquid aminos
Noodles--kelp, spiralized zucchini or other veggies, or non-raw rice vermicelli (enough for 2)
1 to 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 cup tomatoes (chopped)
1. Add coconut and water to a high-speed blender, and blend until it starts to get warm.
2. Add rest of ingredients to your coconut milk and blend again until it warms up (not too hot!).
3. In 2 bowls, evenly divide noodles, mushrooms, carrot, and cilantro.
4. Pour warm broth over noddle/veggie mixture, then top each bowl with 1/2 cup of diced tomatoes.
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.
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