Thai Soup
by Kate Wood
This is one to serve to impress your guests! If you can’t get fresh coconut you can use 250 ml (8 fl oz) of coconut milk instead, but coconut milk is not raw.
- 3 mushrooms
- 3 tomatoes
- 1 clove garlic
- a piece fresh ginger
- a piece galangal
- a lemon grass stick
- a red chilli
- 2 dates
- 3 lime leaves
- juice of 1 lime
- a small bunch of coriander
- 60 g /2 oz fresh coconut, chopped
- 125 g /4 oz spinach
- an apple
- 1 tbsp tamari
- water to blend
Roughly chop the mushrooms and tomatoes. Put everything in the blender together, and puree thoroughly for a couple of minutes, making sure there are no bits of herb or spice left unprocessed. Serve garnished with sprouts such as mung bean or lentil.
Serves one
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