Hearty Thai Coconut Soup
Dehydrator recipes,  Raw food recipes,  Raw Vegan Lunch,  Raw Vegan Recipes,  Soups,  Vegan

Thai Coconut Soup

This is the soup I’ve been wanting to make. Ridiculously quick and easy, this soup will warm you up on a cold day. I made this Thai Coconut Soup in the dehydrator, but as Marie informed me, you can heat it on the stove as long as you check the temperature while heating to keep it raw.

This is one of my favorite soups and I have to apologize for the photo, it sucks. But it shouldn’t be a reflection on the delicious flavor of this soup. I was hungry and too impatient to keep taking photos when all I wanted to do was eat.

I warned Marie that I didn’t take out the Thai chilies before she tasted it, but she didn’t listen. It never gets old when you see someone beg for something, anything, to relieve that heat. I laughed pretty hard, but she was warned. They are hot little suckers and you need to be careful handling them, and if you’re not used to them, don’t eat them. However, they bring more than heat to the soup, the flavor is important to stay true to the flavor.

This recipe yields between one bowl or 2 cups of soup depending on how much coconut water is in your coconut.

RAW VEGAN RECIPE: Thai Coconut Soup

1 young fresh Thai coconut juice

1 large piece of fresh lemongrass, split

2 small Thai chili peppers seeded

3 small fresh Thai basil leaves

1/2″ piece of peeled fresh ginger

1 sliced mushroom

2 leaves fresh cilantro

2 scallions diced

4 strips of red bell pepper

1/4 tsp cumin

1/2 cup of fresh coconut meat

1 tblsp coconut oil

1/8 tsp cayenne pepper

1 clove garlic

1/8 tsp lime zest

In a food processor, blender or Bullet, put coconut meat, coconut oil, cayenne pepper, garlic clove and lime zest and puree until smooth. The younger the meat the smoother the result. It will come out like a butter consistency. Stir into coconut water and add all the other ingredients. Stir and place in a microwave/dishwasher safe bowl and place on the bottom of your dehydrator. Heat at 115 degrees for 1 1/2 – 2 hours stirring occasionally or heat on the stove with a thermometer not to exceed 115 degrees to maintain a raw integrity. Enjoy!

%d bloggers like this: